This series of workshops is targeting training for staff of the competent authorities of EU MS involved in official controls and possible participants from Third Countries. The aim of the training is to develop best practices on monitoring and control of zoonoses and zoonotic agents with a special focus on the control and eradication of Salmonella in poultry and pigs.
The training should primarily increase the efficacy of staff of competent authorities in the MS. The increased efficacy should facilitate intra-community trade of live animals, hatching eggs and products relevant for the control of salmonella (eggs, egg products, poultry meat) subject to testing for zoonotic agents. It should help Third Countries to import live animals, hatching eggs and relevant foodstuffs by guiding them to implement a control programme or to provide equivalent guarantees.
Workshop Series. Training on Control and Eradication of Salmonella in Poultry and Pigs
The general objective of these training courses is enabling staff of the competent authorities of Member States involved in official controls and possible participants from third countries the development of best practices for monitoring and control of zoonoses and zoonotic agents, with specific focus on the eradication of Salmonella in poultry and pigs. Goal of the training is a uniform approach to official controls and harmonised, fair procedures so that official controls can be carried out efficiently and effectively.
The training course has the following learning objectives:
- EU provisions on the monitoring and control of zoonoses and zoonotic agents
- Practical application of the EU provisions in Member States
- The EU zoonoses data reporting system – Examples for what and how to report, and for data analysis on the community level (e.g. trend analysis for Salmonella)
- Monitoring and control of antimicrobial resistance in zoonotic bacteria
All training activities will especially focus on monitoring, control, and eradication of Salmonella spp. in poultry and pig populations. Participants will meet examples of monitoring and control strategies attended to situations with different prevalence’s of Salmonella and different productions systems with the pig and the poultry production. The training will consider:
- Risk factors for Salmonella in poultry and pigs
- Assessment of the public health impact on Salmonella in pigs and poultry
- Risk management options for Salmonella in poultry and pig populations including guides for good hygiene practice
Training will be provided through presentations, panel discussions and case studies.
Tutors will give guidance, encourage discussions among the participants, and will draw conclusions based on these discussions.