Until not so many years ago, farm health was seen as an internal affair of the sector. Today it is recognised as an essential part of food safety. Ana Hurtado, researcher at NEIKER’s Animal Health department, details the measures that make it possible to reduce the presence of pathogens at source and protect consumer health.

 

What exactly is meant by ‘farm to fork’ in the context of food security?

When we talk about food safety from farm to fork, we refer to the need to act at all stages of food production: from the moment it is produced on the farm, through its processing, distribution and sale, until it finally reaches the plate. At each of these stages, good practices and controls are applied to ensure that food maintains its freshness, nutritional quality and, most importantly, that it is safe. In other words, that they are not contaminated with micro-organisms that can make the consumer sick.

Until not so many years ago, everything that happened on the farm was considered a purely animal health issue, but today it is clear that what happens at this early stage has a direct impact on public health.

 

What types of pathogens are behind these foodborne diseases?

Food poisoning can be caused by bacteria, viruses or parasites. The most common bacteria include Campylobacter, Salmonella, Listeria monocytogenes, Escherichia coli and Yersinia. In the case of viruses, the most common are norovirus and hepatitis A virus. Parasitic infections, such as toxoplasmosis or trichinellosis, also occur, although less frequently.

Most commonly, these agents cause mild gastrointestinal symptoms such as vomiting, abdominal cramps or diarrhoea, but sometimes they can lead to more serious conditions such as septicaemia, hepatitis or neurological complications. When two or more people are affected by the same food source, this is called an outbreak. Salmonella is one of the most frequently implicated bacterial species, although outbreaks are also caused by noroviruses or bacterial toxins such as Staphylococcus aureus, Clostridium perfringens or Bacillus cereus.

 

All this makes it clear that the farm is not just another stage, but a strategic point in prevention. Why is it so decisive?

Because the farm is the first link in the entire food chain. It is where the raw materials that will later be transformed into food are produced, and this makes it a critical stage.

Many animals can act as reservoirs or vectors for disease transmission. In fact, it is estimated that approximately 75% of infectious diseases affecting humans are zoonotic in origin, i.e. they are transmitted between animals and humans, and many of them are transmitted through food. What is relevant is that these pathogens are often present in animals without causing symptoms. Therefore, if action is taken at source, the risk of contaminated food reaching the consumer will be reduced.

A good example of effective intervention has been the national control plan for Salmonella in poultry and chicken farms. Thanks to its implementation, the presence of this bacterium in poultry, and thus the risk associated with the consumption of eggs, has been considerably reduced.

 

This is where animal health comes in, and what role does it play in this food safety approach?

In food of animal origin, animal health is an essential pillar. It aims to improve the health of livestock, which means reducing the presence of zoonotic pathogens on farms, including those that are food-borne. By reducing this burden at source, the likelihood of these micro-organisms eventually contaminating food is also reduced. In other words, a healthy livestock population is the basis for producing safe food. That is why we say that animal health has a direct impact on public health.

 

Has the perception of the primary sector in this area changed in recent years?

Yes, there has been an important change, especially since the entry into force in 2006 of the set of European regulations known as the hygiene package. Since then, the idea that all actors in the food chain, from the feed manufacturer to the final consumer, share responsibility for food safety has been reinforced.

Previously, controls focused almost exclusively on the final product, either at the slaughterhouse or at the processing plant. With this regulation, the primary sector is given a key role, and specific requirements and control measures are established at the farm level in particular with regard to animal production.

 

What can livestock and farm workers do to help ensure safe food from their farms?

The main strategy is to reduce the incidence of food-borne zoonoses in animals. This is achieved through three lines of action: prevention, early detection and appropriate treatment.

Prevention is the most important axis, and can be approached in two main ways. On the one hand, through biosecurity and hygiene measures that limit the entry and spread of infections on the farm. On the other hand, through vaccination programmes to boost the immune system of the animals.

Early detection, on the other hand, makes it possible to identify infections even before visible symptoms appear and, if the presence of a pathogen is confirmed, it is essential to apply the most appropriate treatment. If antibiotics are needed, they should be chosen according to prudent use guidelines to avoid generating resistance.

All these actions are part of the sanitary plans that are applied on farms with the aim of protecting both animal health and food safety.

 

In this context, what is the most urgent challenge for livestock farms in the Basque Country?

One of today’s major challenges is antibiotic resistance. Many food-borne bacteria have developed resistance mechanisms, making them difficult or even impossible to treat. Resistant bacteria in food therefore represent a risk to public health.

For years, efforts have been made at farm level to reduce the use of antibiotics and to do so in a prudent manner, precisely to prevent the further spread of antibiotic resistance.

 

How does NEIKER collaborate with the sector to face this type of challenge?

The Animal Health Department collaborates with livestock farms in the Basque Country to improve the health status of their animals. In this line, we offer a diagnostic service that includes bacteriological and molecular techniques to detect, isolate and characterise the main food pathogens. This allows farmers to know exactly which microorganisms are present on their farm.

We also develop epidemiological surveillance programmes to know the prevalence of these pathogens and their resistances, follow their evolution and evaluate the impact of the control measures implemented.

We also work on two lines of research: on the one hand, boosting the immune system of animals through the use of vaccines or immunostimulants, and on the other hand, genetic selection against certain diseases. The aim is to reduce the risk of infections and, consequently, the need for treatment and, in particular, antibiotics.

 

And how is all this information transferred to the livestock sector itself?

We have a direct and continuous relationship with all the agents involved: associations, clinical veterinarians and even directly with livestock farmers. NEIKER organises and participates in training sessions and technical seminars aimed at both veterinarians and professionals in the agricultural sector. Through these activities we share the results of our research projects and deal with issues of concern to the sector.

 

Finally, in this context, there is a need to look beyond the livestock sector. Could this be related to the ‘One Health’ approach?

Indeed, most food-borne infections are zoonotic, i.e. they can be transmitted between animals and humans, and are also influenced by environmental factors. Therefore, in order to tackle them effectively, it is necessary to apply an integrated approach such as One Health, which recognises the interconnection between human health, animal health and environmental health.

At NEIKER we work from this perspective, not only with the livestock sector, but also in collaboration with hospitals in the Basque Country and with the Basque Government’s Directorate of Public Health and Addictions. We jointly study food-borne bacteria and their resistance to antibiotics.

We also participate in initiatives such as the Basque Health Observatory and the One Health Board, promoted by the Department of Health. The aim is to advance in shared strategies that allow us to protect the health of people, animals and the environment, understanding that all these areas are deeply connected.