Executive Order On Salmonella In Cattle, Etc.

Original Language Title: Bekendtgørelse om salmonella hos kvæg m.m.

Subscribe to a Global-Regulation Premium Membership Today!

Key Benefits:

Subscribe Now for only USD$20 per month, or Get a Day Pass for only USD$4.99.
Overview (table of contents)



Chapter 1



Scope and definitions





Chapter 2



Salmonella in cattle, etc.





Chapter 3



Surveillance-Salmonella Dublin





Chapter 4



Study of critical resistant Salmonella





Chapter 5



Division into Salmonella Dublin high-and lavprævalente areas





Chapter 6



Control of Salmonella Dublin





Chapter 7



Public oversight





Chapter 8



Handling and submission of samples as well as the holding of the investigation expenses





Chapter 9



Criminal provisions





Annex 1



Monitoring of Salmonella Dublin in bovine herds





Annex 2



Monitoring of fresh meat





Annex 3



Swabs-særslagtnings crews with Salmonella Dublin





Annex 4



Division into Salmonella Dublin high-and lavprævalente areas





Annex 5



Intensified sampling





Annex 6



Særslagtning





Annex 7



Swabs-other særslagtnings crew





Annex 8



Alerts to the cattle database



The full text of the ordonnance on salmonella in cattle, etc.

Under section 4, section 5, paragraph 1, article 36, paragraph 1, article 37, paragraph 3, article 39, paragraph 1, article 40, paragraph 1, article 45 (1) and (2), § 50, § 51, § 54, (5) and section 60, paragraph 3, of the law on food, see. lovbekendtgørelse nr. 467 of 15. may 2014, and section 26, section 27, paragraph 2, article 29, article 30, paragraph 1, article 33, paragraph 1, article 34, paragraph 1, § 36, § 53, paragraphs 1 and 2, section 58 (1) and (2) and section 70, paragraph 3, of the law on the keeping of animals, see. lovbekendtgørelse nr. 466 of 15. may 2014.

Chapter 1 Scope and definitions article 1. This Decree lays down provisions on the monitoring of salmonella and Salmonella in cattle and all other animal than pigs and poultry.

(2). The notice includes primary production as well as surveillance, slaughter and dressing of meat referred to in paragraph 1, the livestock.

(3). The notice also addresses the requirements for laboratory testing and reporting of laboratory findings.

§ 2. For the purposes of this order: 1) Accredited laboratory ' means a laboratory that is accredited under the applicable Edition of the ISO/IEC 17025 "General requirements for the competence of testing and calibration laboratories" by the Danish accreditation and Metrology Fund (DANAK) or an equivalent accreditation body that is a signatory to the European co-operation for Accreditation (EA) and (International Laboratory Accreditation Cooperation (ILAC) multilateral agreement on mutual recognition.

2) Crew: any team of one of the species referred to in this notice, which is linked to a specific geographical location, and which has an owner in the form of a legal or physical person. The definition also includes collections of animals in places where there are temporarily assembled live or dead animals, including Assembly centres, slaughterhouses, processing plants, refrigeration and freezer pickup seats, common pastures, grazing land, cattle shows, individual prøvestationer, animal shelters.

3) Crew responsible: The person who, in the Central Farming register (CHR) is registered as a user of the crew. There is not a registered user, is the owner of the crew.

4) Property: a particular geographical location, with one or more crews. Identified by a unique number in the Central Farming register (CHR).

5) Critical resistant Salmonella: salmonella bacteria resistant to antibiotics of the type flurokinoloner or 3. and (4). generation cephalosporins, which are critically important for the treatment of people.

6) new cases: Crews that are placed in the level 2 on the basis of bacteriological or serological positive samples of Salmonella Dublin. Prior to the crew have been in level 1 continuously for more than 12 months.

7) first appearance: the first time it finds salmonella in a herd, or when, after that salmonellosis is found and subsequently discontinued, symptoms occur at the same or other animals in the herd, which makes it overwhelmingly likely that there is salmonellosis in the herd.

8) ODC%: A value indicating the relative levels of antibodies in the sample.

9) Salmonellosis: A contagious disease in one or more of a herd animal, where detection of salmonella bacteria in material taken in the herd or in animals from the herd makes it overwhelmingly likely that the bacterium is the cause of a disease picture characterized by one or more of the following symptoms: Nedstemthed, fever, diarrhea, respiratory disorder, miscarriage or bereavement.

10) Slaughter calves herds: Herds, which purchased animals for fattening and slaughter, and where a minimum of 80% of all årsdyr is made up of males.

11) Eat clear product: food from the manufacturer or the manufacturer's page is intended for human consumption, without the need for additional preparation or other processing, which can eliminate unwanted micro-organisms or reduce them to an acceptable level.

12) validated method: an analysis method, validated against the reference method (EN/ISO 6579) according to the standard ISO 16140-microbiological examination of food and feed-Protocol for the validation of alternative methods or other internationally recognised Protocol. Validation must be carried out by an internationally recognized validation body, and the method must at least be found equivalent to the reference method.

Chapter 2 Salmonella in cattle, etc.

§ 3. The who, in his or her possession has animals that are or may be suspected of being infected by salmonella, must summon a veterinarian, see. § 27, paragraph 1 of the law on the keeping of animals.

(2). Call a veterinarian in accordance with paragraph 1 shall examine the suspected disease veterinarian confirm or rule out the search as well as the nature of the disease was found, see. section 28 (1) of the law on the keeping of animals.

(3). If a veterinarian after investigation carried out pursuant to paragraph 2 or otherwise in connection with its work, suspect the existence of disease, as covered by paragraph 1, it shall report it to the veterinarian, veterinary and Food Administration, see. section 28 (3) of the law on the keeping of animals.

(4). There is no established salmonellosis in the herd within the last 6 months, or in the case of new-onset, veterinarian take and submit samples of relevant material to study for Salmonella to an accredited laboratory.

(5). The veterinarian shall on receipt of the result of the laboratory studies to inform the crew responsible for the result.

§ 4. Food agency may order that the crew responsible shall ensure that procured and submitted material for testing for Salmonella from the herds as a result of clinical symptoms suspected to be infected with salmonella bacteria.

(2). Food agency may order that the crew responsible shall ensure that samples are taken from herds to study of the prevalence of infection with salmonella bacteria in animal populations as well as from herds in a defined geographical area in which one or more crews are put under official supervision in accordance with the provisions of this Ordinance.

(3). Food Agency can allow samples taken as a part of other disease control or surveillance programs, examine for salmonella antibodies or salmonella bacteria.

(4). The crew responsible must ensure that they referred to in paragraphs 1 and 2 specimens should be collected by a veterinarian or after a veterinarian's instructions and under its responsibility.

§ 5. Where a laboratory study detected salmonella bacteria, and if the suspicions of salmonellosis is confirmed according to the rules laid down in article 3, paragraphs 2 and 4, the Food Agency put the crew under official supervision in accordance with Chapter 7 of this order, without prejudice. However, §§ 9-10.

Chapter 3 Monitoring-Salmonella Dublin section 6. Properties with herds of cattle are placed in Salmonella Dublin-level from 1 to 3, of the basic regulation. Annex 1.

(2). Knowledge Centre for agriculture, cattle must inform the crew responsible for a Salmonella Dublin-level property, see. Annex 1, Chapter 1, nr. 2. The provisions of paragraph 3. The person in charge of a crew must notify the property's Salmonella Dublin-level to everyone who comes into contact with the crew.

§ 7. Crews, if Salmonella Dublin-level is unknown, it is placed in level 2.

Monitoring Of Fresh Meat-Swabs



§ 8. Companies making slaughter or dressing of cattle, must take swabs from carcasses (fresh meat surveillance) to test for the presence of Salmonella according to the rules laid down in annex 2.

(2). The undertakings referred to in paragraph 1 shall be responsible for ensuring that the submission and bacteriological examination of swab samples from carcasses is according to the rules set out in annex 2, Chapter 3, 4 and 7.

(3). The outcome of the assessment referred to in paragraphs 1 and 2 of fresh meat monitoring must be carried out by the company responsible in accordance with the provisions of annex 2, Chapter 5.

(4). Follow-up in the context of the assessment referred to in paragraph 3 shall be carried out by the company responsible in accordance with the rules set out in annex 2, Chapter 6.

(5). The company responsible must ensure that results of monitoring for that month shall be reported within 14 days into the following month. Sample submission form in annex 2, Chapter 8 may be used.

Chapter 4 study for critical resistant Salmonella


§ 9. Where the laboratory examination of material from a crew detected critical resistant Salmonella, the crew responsible must ensure that: 1) carried out an infection tracing, including mapping of medication use, and 2) manure from the herd are not used for the production of ready to eat fruit and vegetables or to grazing land.

(2). The crew responsible must in addition to the requirements referred to in paragraph 1:1) report the results of the information referred to in paragraph 1, no. 1 infection detection to the Food Agency, and 2) provide notice to anyone who wears off animals from the herd.

(3). A crew with critical resistant Salmonella may be declared free for doing so, when: 1) carried out intensified sampling for salmonella bacteria in the crew in accordance with annex 5 with negative result for critical resistant Salmonella, 2) herd is slaughtered or killed, as well as to and cleaning and disinfection operations are approved by DVFA, or 3) crew is in Salmonella Dublin-level 1, if it comes to a critical resistant Salmonella Dublin.

§ 10. By detection of critical resistant Salmonella in meat or products thereof, the company must carry out infection tracing in order to identify the herd of origin.

(2). The result of the detection of infection referred to in paragraph 1 shall be transmitted to the agency within 2 months of Food found in annex IX. (1).

Chapter 5 Breakdown in Salmonella Dublin high-and lavprævalente areas § 11. Denmark is divided into high-and lavprævalente areas on the basis of the number of herds found positive for Salmonella Dublin in monitoring, see. Chapter 3. The breakdown is set out in annex 4.

Crews in the lavprævalente area



§ 12. Animals from Salmonella Dublin level 1-crews in the lavprævalente area can be moved to herds across the country.

(2). Properties receiving the animals see. § 14 (2) may only provide animals for slaughter.

§ 13. It is solely the slaughter calves herds in the lavprævalente area, as kanmodtage animals omfatet by section 15, paragraph 2. (2). Slaughter calves crews must only provide animals for slaughter.

§ 14. Food Agency sets the herds are located in Salmonella Dublin level 2 in the lavprævalente area under official supervision in accordance with the rules set out in section 19.

(2). The person responsible for a Salmonella Dublin level-2 crew in the lavprævalente area must ensure that animals from the herd only removed from the herd to slaughter. The animals shall at the input port to the slaughterhouse picked up as the last on the route.

(3). Excluded from the scope of paragraph 2, are: 1) the export of live animals to abroad, 2) moving between properties with the same owner, 3) moving to a property where there is only staying cattle from the property they added animal comes from, or 4) transfer or sale of calves from the herds, which do not have the capacity to fatten calves, in accordance with the applicable environmental rules , to Salmonella Dublin level 2 herds in højprævalente areas.

(4). Salmonella Dublin level three crews in the lavprævalente area are placed under official supervision and animals from the herd must only be moved after prior consent of and under the conditions laid down by the veterinary and Food Administration, see. § 19.

Crews in the højprævalente area



§ 15. The person responsible for a Salmonella Dublin level 1 crew in the højprævalente area must ensure that animals from the herd only moved to other herds in the højprævalente area or performed by live animals abroad.

(2). Salmonella Dublin level 1-crews in the højprævalente area of male calves and Heifer calves can move by crossing race for fattening in herds, located throughout the country. In addition, animals may be transferred for slaughter throughout the country.

(3). The person responsible for a Salmonella Dublin level-2 crew in the højprævalente area must ensure that animals from the herd only removed from the herd to slaughter.

(4). Excluded from the scope of paragraph 3 are: 1) the export of live animals to abroad, 2) moving between properties with the same owner, 3) moving to a property where there is only staying cattle from the property they added animal comes from, or 4) movement of male calves and Heifer calves of crossing race for fattening for slaughter calves crews in the same area.

(5). Properties receiving animals in accordance with paragraph 4, no. 4 must only provide animals for slaughter.

(6). Salmonella Dublin level three crews in the højprævalente area are placed under official supervision and animals from the herd must only be moved after prior consent of and under the conditions laid down by the veterinary and Food Administration, see. § 19.

Grazing agreements



§ 16. Animals can be moved in relation to the fulfilment of contracts relating to the management of Natura 2000 areas, concluded before the 15. July 2013.

(2). The animals must be kept physically separate from animals from other herds during transportation and during grazing.

(3). The animals must have stayed persistently in Salmonella Dublin level 1-crews the past 9 months prior to the move.

(4). All samples, which are included in the niveauberegningenaf Salmonella Dublin-level in the last 12 months before the move be taken in accordance with the instructions of the Executive order.

(5). If that move animals from the højprævalente area to the lavprævalente area in accordance with paragraph 1 shall salmonella status of the herds, as the animals moved from, be checked at a sample no more than 1 month before the move date. The sample must at least correspond to the required to achieve Salmonella Dublin-level 1, and the results of sample survey should be available before the movement of the animals.

Criteria for participation in agricultural show/individual testing for breeding purposes



§ 17. Animals can take part in horseshow/individual testing throughout the country.

(2). The animals must have stayed persistently in Salmonella Dublin level 1 crew the last 9 months in advance of the move.

(3). All Salmonella Dublin level rewarding samples from herds in the højprævalente area, must be taken within twelve months before movement.

(4). Participant that animals from both the højprævalente and the lavprævalente area in a cattle show/individual testing, the salmonella status of crews from the højprævalente area top 6 months. before moving, be checked at a sample, see. the following guidelines: 1) the sample must contain blood samples from all of the animals to be moved, 2) the sample must, however, conform to the minimum required to achieve Salmonella Dublin level 1, see. Annex 1, Chapter 5, nr. 36, and 3) the answer to sample survey shall be recorded before the movement of the animals.

(5). Animals may after participation in agricultural show/individual testing is moved back to the herd of origin or to another level-1 crew, located in the same area as the herd of origin Chapter 6 control of Salmonella Dublin section 18. The crew responsible for a crew in level 2 or 3 shall, within 3 weeks after the level location have contracted salmonella fight with a veterinarian and in conjunction with that have produced a crew specific, active and fixed-term action plan for the control of Salmonella Dublin. Salmonella fight to ensure crew specific measures in infected herds.

(2). The crew officer shall ensure that the action plan is implemented.

(3). For herds in level 2, the crew responsible ensure that take blood samples to test for antibodies against Salmonella Dublin cf. Annex 1, Chapter 5, nr. 37. Paragraph 4. The blood testing referred to in paragraph 3 must be repeated at 3 month intervals, until the crew is placed in level 1.

(5). If one or more of the in (3) and (4) said blood tests are positive without prejudice. Annex 1, Chapter 2, nr. 9, must be no later than 2 weeks after the blood test result is available, carried out intensified sampling for salmonella bacteria in the crew in accordance with annex 5.

(6). If there are Salmonella Dublin-bacteria in the intensified sampling, placed the crew in level 3 and shall be placed under official supervision referred to in article 6. § 19.

(7). In herds, there are new cases, the blood samples referred to in paragraph 3 shall not be taken before the crew has been in level 2 in 12 months.

Chapter 7 public oversight section 19. The person responsible for a crew under official supervision shall: 1) ensure that sick animals from the herd are kept isolated, 2) ensure that the transport of animals to slaughter is done according to the rules laid down in annex 6, Chapter 2, as well as to animals or their products otherwise only be moved from the property after prior consent of and under the conditions laid down by the veterinary and Food Administration, 3) ensure that manure from the crew treated after food administration manual , 4) implement infection-reducing measures by manure handling and use of tools that are also used by other crews, 5) ensure that the removal of fertilizer, tools, machinery and the like, used in the herd happens only after permission of the DVFA and on defined conditions, 6) ensure that the animals ' whereabouts, tools, machinery and the like must be cleaned and disinfected after the Food Agency's instructions, 7) limit the external contacts for the crew , 8) put in place an effective pest control, and 9) immediately notify public oversight to all who come in contact with the crew.


§ 20. A slaughterhouse, receiving animals from those referred to in §§ 5 and 18, paragraph 5, said crews, must ensure that the dressing, including any heat treatment is done according to the rules laid down in annex 6 and annex 7 of the basic regulation. However, paragraph 2.

(2). The event referred to in paragraph 1, the animals originate from a herd tested positive for Salmonella Dublin, animals after slaughter also individually examined for Salmonella in accordance with the guidelines set out in annex 3. By detection of Salmonella Dublin must flesh is heat treated or destroyed.

Repeal of public oversight



§ 21. Food Agency cancels public oversight in the herds referred to in clause 5, when: 1) food agency declares that there is gone 2 months ago signs of salmonellosis in the herd, or 2) crew is slaughtered or knocked down and cleaning and disinfection operations are approved by the veterinary and Food Administration.

(2). Herds are located in Salmonella Dublin level 3 under section 18, paragraph 6, should be placed in level 2 when: (a)) blood samples from the 10 youngest calf over 3 months. are negative without prejudice. Annex 1, Chapter 2, nr. 9, or b) crew have negative tank milk samples, see. Annex 1, Chapter 3, nr. 12. Paragraph 3. Crews, who has been in the level 3, should be placed in level 2 for a minimum of 6 months before the crew can be placed in level 1.

(4). Food Agency cancels public oversight as referred to in § 14 crews, when crews come in level 1.

Chapter 8 Handling and submission of samples as well as the holding of the inquiry expenses section 22. The dairy should ensure that samples of the milk vendor (tank milk samples) shall be taken in accordance with Annex 1, Chapter 1 and 4, as well as that they shall be tested for antibodies against Salmonella Dublin following the guidelines set out in annex 1.

(2). The slaughterhouse must ensure that blood samples be taken at the slaughterhouse in accordance with Annex 1, as well as that they shall be tested for antibodies against Salmonella Dublin following the guidelines set out in annex 1.

(3). The crew responsible delivering milk or animals for slaughter abroad, must ensure that the supplier's milk (tank milk samples) or blood samples shall be tested for antibodies against Salmonella Dublin following the guidelines set out in annex 1.

§ 23. The who is responsible for the submission of samples for bacteriological examination pursuant to section 3, paragraph 4, section 4, section 8, paragraphs 1 and 3, and article 18, paragraph 5, shall ensure that the samples analysed in accordance with the latest version of EN/ISO 6579 or NMKL No. 71. There may also be used validated methods. Validation must be performed on appropriate specimen.

(2). All suspect salmonella isolates examined, with a view on the serotyping and susceptibility testing is carried out with the antimicrobial substances contained in Commission decision 2007/407/EC of 12. June 2007 on harmonised monitoring of antimicrobial resistance in Salmonella in poultry and pigs.

§ 24. Samples taken in accordance with the rules laid down in this notice should be sent to study at an accredited laboratory.

(2). Laboratories are examining samples for antibodies taken in accordance with the rules in section 4, paragraph 3, and § 22 shall also be approved for that purpose by the food agency.

§ 25. The crew officer shall ensure that the laboratory shall communicate the results of the laboratory tests of samples taken in accordance with the rules laid down in this notice to the person who submitted the sample.

(2). Sender must ensure that the laboratory transfers the results of studies of samples taken in accordance with the rules laid down in article 3, paragraph 4, after the Food Administration Manual.

(3). The crew officer shall ensure that the laboratory transfers the results of examinations of samples taken in accordance with the rules in section 4, paragraphs 1 and 2, in accordance with the Food Administration Manual.

(4). The crew must ensure responsible storage of results of studies of samples taken in accordance with the rules set out in this notice for at least 3 years.

section 26. Sender must ensure that the laboratory immediately any any bacteriological or serological detection of salmonella bacteria or antibodies against Salmonella in samples taken in accordance with the rules in section 3 (2) and (4) to the Food Agency.

(2). The crew officer shall ensure that the laboratory immediately any any bacteriological or serological detection of salmonella bacteria or antibodies against Salmonella in samples taken in accordance with the rules in section 4, for the Food Agency.

(3). The crew officer shall ensure that the laboratory report both positive and negative bacteriological salmonella results from herds of cattle to the Cattle database no later than the next working day after that the outcome of all cultivation and serotyperesultater are available. Possible fagtype and susceptibility testing are reported immediately after results are available.

(4). The crew officer shall ensure that the laboratory shall report the result of the salmonella investigations referred to in article 22 within the next working day after the cattle database, the result is available, with an indication of the information referred to in annex 8.

§ 27. Costs of bacteriological examination of samples taken in accordance with the rules laid down in article 3, paragraph 4, shall be borne by the Food Agency.

(2). All other expenses incurred in connection with this Ordinance, the Food Agency.

Chapter 9 Criminal provisions of section 28. With fine punished anyone who: 1) violates section 3, section 4, paragraph 4, section 6, paragraph 3, article 8 and article 9, paragraphs 1 and 2, § 10, section 12, section 14, paragraphs 2 and 4, article 15, paragraph 1, 3 and 5, § 16, article 17, paragraphs 2 to 4 and 5, article 18, paragraphs 1 to 5 and 7, § 19, nr. 1, 3, 4 or 6-9 20, § or § § 22-26, or 2) fails to comply with the injunction or prohibition issued under § § 4 and § 19, nr. 2 or 5.

(2). That can be imposed on companies, etc. (legal persons) criminal liability in accordance with the provisions of the criminal code 5. Chapter.

Date of entry into force provisions



section 29. This Ordinance shall enter into force on the 15. July 2014, see. However, paragraphs 3 and 4.

(2). At the same time repealed Executive Order No. 954 of 10. July 2013 on Salmonella in cattle, etc.

(3). For veal calves herds, have the provisions of article 18, paragraphs 3 to 7, on the control of Salmonella Dublin first effect from 15. July 2015.

(4). Paragraphs 1 and 2 shall only apply the 1. January 2015 as regards the requirements concerning the monitoring of fresh meat in paragraph 8 and annex 2.

DVFA, the 2. July 2014 Hanne L/Annemarie Legart B



Annex 1 Monitoring of Salmonella Dublin in bovine herds

Chapter 1

Tasks and obligations 1) Monitoring program places properties with cattle herds in Salmonella Dublin levels, describing the probability that there is infection with Salmonella Dublin among the property's cattle.

2) Knowledge Centre for agriculture, cattle carries out the administration of the program, including procurement of milk and blood samples for examination, registration of laboratory results, calculation of Salmonella Dublin-level as well as notification to the owner or the person responsible for the crew, its manner of Salmonella Dublin-level. Food Agency has delegated the decision on award of level to the Knowledge Centre for agriculture, livestock. Knowledge Centre for agriculture, cattle shall ensure that the level of the allocation transferred to CHR.

3) a dairy must extract milk samples from the milk tank supplying properties selected by the Knowledge Centre for agriculture, cattle.

4) a slaughterhouse, they shall take blood samples from cattle slaughtering the animals, who are appointed by the Knowledge Centre for agriculture, cattle.

5) Veterinarian, which takes blood tests on live animals in the herd must ensure that blood samples shall be taken in accordance with the rules laid down in point 2. 26-28.6) The crew responsible should ensure that the analytical result is transferred to the Knowledge Centre for agriculture, cattle.

Chapter 2

Limit values 7) through examination of samples for Salmonella Dublin antibodies indicated value as ODC%.

8) A tank milk sample is positive, when ODC% is 40 or more.

9) A blood test is positive when ODC% is 50 or more.

10) A dairy herd with supplying an ODC% under 40 in tank milk samples may take blood samples in accordance with the rules laid down in point 2. 34 and 35 for the purpose of ranking in Salmonella Dublin level 1.

Chapter 3

Salmonella Dublin levels

Level 1 11) a property placed in Salmonella Dublin level 1, when cattle herd on the property is assumed to be free of infection with Salmonella Dublin.

12) a milk supplying cattle herd is considered to be free of infection, when the average of the last four measurements of antibody level in tank milk is below the limit of positive reaction (ODC% 25).

13) There must not be an increase in antibody levels in the latest tank milk sample of ODC% 20, compared with the average of the previous three measurements.

14) A cattle herd is considered to be free of infection, when the antibody level of Salmonella Dublin in all the required blood tests, see. Nr. 36, is below the limit for blood tests (ODC% 50).

Level 2 15) a property placed in Salmonella Dublin level 2 when: (a)) cattle herd level is unknown, b) cattle herd is presumed to have an infection with Salmonella Dublin. It applies when: I) in tank milk samples or in a blood sample from a bovine animal shall be demonstrated antibody level above the limit for those samples, (II)) the crew cannot be placed in any other Salmonella Dublin level, or III) that in material from a level 1 crew detected Salmonella Dublin-bacteria regardless of the detected antibody level in samples from the crew, or c) a livestock in the lavprævalente area have had contact with a level 2 crew.

Level 3


16) a property placed in Salmonella Dublin level 3 and placed under official supervision, when samples are taken pursuant to article 18, paragraph 6, are positive for Salmonella Dublin.

17) a property be placed in level 3 when its crew is imposed on public restrictions due to salmonellosis caused by Salmonella Dublin.

Salmonella Dublin level location on contact (within the lavprævalente area) 18) If a cattle herd at a property in the lavprævalente area receives animals from a herd in the højprævalente area which is not covered by section 15, paragraph 2, placed the crew in level 2.

Salmonella Dublin level location on contact (within the højprævalente area) 19) If a cattle herd at a property located in Salmonella Dublin level 1 by trade, fairs, grazing or otherwise have contact with a crew in level 2 or 3, placed the property in level 2.

20) If it is established that the switch does not pose any risk of infection, see. Nr. 20, will be the property again placed in its original Salmonella Dublin level. It is considered established that the switch does not pose any risk, if there is infection in a blood sample (taken not earlier than 3 weeks and no later than 6 weeks after the switch started) from each of the animals, who have been in touch, no antibody level above the limit for blood tests.

Properties with the newly created crew 21) Properties, which has been empty for animals for a minimum of 12 months, can be placed under the highest level of salmonella, which the indflyttede animals have at move in. If the property has been empty in less than 12 months, maintained the existing Salmonella Dublin level.

Chapter 4

Milk samples 22) Salmonella Dublin-level is calculated every time there is a result of a tank milk sample.

23) By Salmonella Dublin level calculation for a milk supplying property used the results from the most recent 4 tank milk samples. These 4 samples must be taken within a period of 18 months, and there must be at least 3 weeks between each sample. There are not 4 tank milk samples taken into the average of the results from the most recent.

24) If a tank milk sample triggers a Salmonella Dublin level switch to Salmonella Dublin level 2, a second sample should be taken as soon as possible in order to confirm the result. The result of the last test used for the recalculation of Salmonella Dublin level location instead of the first result.

25) the owner or the person in charge of a crew can obtain milk samples taken.

Chapter 5

Blood tests

General 26) blood samples may be taken either at the slaughterhouse in connection with slaughter or on live animals in the herd.

27) Blood samples of live animals must be removed from cattle born and raised on the property. If this is not possible, the animals must be sampled, have stayed at the property for at least 3 months and have had contact with the crew's other cattle.

28) Blood samples harvested at certain live bovine animals, must be taken by the animals, which are most at risk for being infected with Salmonella Dublin.

Blood test for monitoring 29) Survey of antibody level against Salmonella Dublin in samples taken pursuant to section 6, carried out at an interval of at least 6 months. The investigation is not completed, if the crew has been carried out studies of Salmonella Dublin antibodies within the last 180 days, or if there are investigated at least eight blood tests within the last 24 months.

Blood testing for the purpose of ranking in level 1 30) a property in Salmonella Dublin level 2 can conduct a blood test for the purpose of ranking in level 1.

31) A blood test for the purpose of ranking in level 1 can be carried out not earlier than 6 months after the property is changed from level 3 to 2.

32) in blood samples from a crew detected antibody level above the limit, or if the crew have had infectious contact, blood tests for the purpose of ranking in level 1 at the earliest be taken 3 weeks later.

33) Crews located in level 2 pga. detection of Salmonella Dublin bacteria without prejudice. Chapter 3, nr. 15, 2 (c), can be placed in level 1, if in blood samples of the animals concerned or in accordance with Chapter 5, nr. 34 or 35 samples taken not earlier than 3 weeks and no later than 6 weeks after the detection, no antibody level above the limit for blood tests.

Milk supplying properties 34) If the last four measurements of antibody level in tank milk has had an ODC% less than 40 can a milk supplying property in Salmonella Dublin level 2 choose to conduct a blood test for the purpose of ranking in Salmonella Dublin level 1.

35) to a milk supplying property thus must be able to be placed in Salmonella Dublin level 1, take blood samples from the 10 youngest calf over 3 months. All blood samples must have an ODC% less than 50. Antibody level in tank milk must be permanently less than ODC% 40.

Not supplying milk properties 36) a non dairy supplying property can be placed in Salmonella Dublin level 1, if the blood samples from the crew meet the requirements of Chapter 3, nr. 14 mentioned conditions. Blood samples must be taken of all the animals in the herd, minus 2. A minimum of 4 and a maximum of 8 animals should be examined. If there are less than 4 animals in the herd, all animals must be tested. Included only animals over 3 months in the calculation of the number of samples.

Measuring the effect of salmonella control 37) to be taken blood samples from the 10 youngest calf over 3 months. The effect is deemed sufficient if all investigated blood samples have an ODC% under 50. If the 10 youngest animals in the herd is older than 2 years as a result of that calves are vacated the crew (eg. in connection with farming on Heifer hotel) and is intended to be moved back to the crew again, blood samples from animals vacated within the last 3 months contract.



Annex 2 monitoring of fresh meat

Chapter 1

Selection of carcases 1) Samples for testing for Salmonella to be taken in the cooling compartment after a minimum of 12 hours of cooling. The selection must be carried out at random over a day of slaughter.

2) where at the company is more slaughter lines or where there are slaughtered in multiple-team shift, carcasses from all slaughter lines and all shifts have equal opportunity to be selected. The selection must be carried out so that both halves of the carcass has an equal opportunity to be selected.

Chapter 2

Sampling 3) sampling points:

To be svabres from 4 selected spots on the carcass. Samples shall be taken from the blows, breast, tail piece and neck. For each sampling point svabres in an area of 10 × 10 cm.

4) sampling frequency: a) the slaughterhouses in the past calendar year has 7500 or more head of cattle slaughtered, take samples of 5 carcasses per of slaughter. The samples are analyzed as 1 bulk sample.

b) slaughterhouses for the last calendar year has 2500 or more head of cattle slaughtered but less than 7500 animals, take samples of 5 carcass every two months. Samples taken the same day if possible, and otherwise within a week. They are analysed as single specimens.

c) slaughterhouses in the past calendar year have slaughtered 250 or more animals but fewer than 2500 animals, take samples of 5 carcasses per semester. Samples taken the same day if possible, and otherwise within a week. They are analysed as single specimens.

d) slaughterhouses in the past calendar year has fewer than 250 cattle slaughtered, must not take samples.

5) sampling-afsvabring of carcasses: a) Under afsvabringen must used a template b) Afsvabringen of the carcase 4 spots to be made with a single sterile gauze tampon, and afsvabringen must be started at the site, which is expected to be at least contaminated.

c) After afsvabring and until analysis begins, tests must be kept ringing at a temperature of not more than 5 ° c.

Chapter 3

Shipment of samples 6) Samples must be marked so that they are clearly identifiable.

7) Outer packaging used for shipping, must be complete and made of insulating material, so as to ensure that the samples upon arrival at the laboratory is still chilled (0-10 ° C).

Chapter 4

Sample survey, etc.

8) samples must be analysed as soon as possible after sampling.

9) reporting of results of analyses must be carried out for the Food Agency. When reporting can form in annex 3, Chapter 8 is used. The results can also be reported electronically, however, after agreement with the Food Agency.

Chapter 5

Assessment of results 10) in slaughterhouses for the last calendar year have slaughtered more than 2,500 animals, evaluation of results of analyses must be carried out continuously on the basis of the last 16 test day results, IE. 16 gather samples. The slaughterhouse must daily follow the results and evaluate these according to the reaction borders in nr. 11.11) in slaughterhouses for the last calendar year have slaughtered more than 2,500 animals must, during the period of 16 consecutive test days most occur 1 positive collective sample, regardless of the type of salmonella. If there are 2 or more positive pools must be acted according to the rules laid down in Chapter 6.

12) in slaughterhouses for the last calendar year have slaughtered fewer than 2,500 animals, each analysis result is evaluated separately and any positive outcome, regardless of the type of salmonella should trigger a response according to the rules laid down in Chapter 6.

Chapter 6

Follow-up on findings


13) provided that they are in no. 11 and 12 above limit values are exceeded, must be carried out an assessment of conditions on the company, which may have contributed to the overrun. This assessment should include: a) back tracking and review of origin flocks salmonella status, b) review of the company's self-monitoring results for slaughter hygiene, including possibly. results of other microbiological tests, and (c)) review of the company's slaughter and slaughter hygiene processes including HACCP plan.

14) results of the assessment must be recorded and communicated to the veterinary and Food Administration.

15) where the assessment is a likely cause of the overrun, should be put in place corrective actions to ensure the removal of the cause.

16) If the reason for the excess cannot be identified, or where it is estimated that there may be a repeated contamination, can be put in place enhanced sampling in order to uncover the cause of the problem, so that: (a)) shall be assessed for each situation, wherein a possible extended sampling shall consist, and (b)) the company describes a procedure for enlarged samples and the follow up in the event. The procedure is approved by the veterinary and Food Administration.

17) the routine monitoring is maintained during the extended sampling.

Chapter 7

Sample submission form-salmonella monitoring of carcases

Slaughterhouse name ____________________________________________________

Aut. Nr. Sampling date ______________________ ___________________ Slaughterhouse records







Label attached here







CATTLE







Slaughter date





CHR-and CUS-nr.





Analysis date ̽





Sample no.





Result





Serotype





 

 

 

 

 

 



 

 

 

 

 

 



 

 

 

 

 

 



 

 

 

 

 

 



 

 

 

 

 

 



 

 

 

 

 

 



 

 

 

 

 

Date





Slaughterhouse stamp





Signature













Annex 3 swabs-særslagtnings crews with Salmonella Dublin

Chapter 1

The selection of sample units 1) this Annex deals with the sampling and assessment, etc. of swab samples of carcases of cattle herds in the light of clinical disease and the detection of the salmonella bacteria are found infected with Salmonella Dublin.

2) samples must be taken in the cooling compartment after a minimum of 12 hours of cooling.

Chapter 2

Sampling 3) sampling points a) Both on the exterior and inner side of the carcass must be afsvabres a ca. 10 cm wide from the edge of the half-carcase and all around according to the rules laid down in Chapter 4.

b) Afsvabring shall also include other spots on the carcass, which are suspected of being infected.

Chapter 3

Labelling and storage of samples 4 Samples should be labelled so that the) slaughter, from which the samples are taken, uniquely identifiable.

5) Samples should be stored at + 0-5 ° C until analysis.

Chapter 4

Afsvabring of carcases 6) By afsvabring involved the pelvic entrance through the anus.

7) Between the tilhæftningssted and the area surrounding the kidneys are involved also in afsvabringen.

8) Also afsvabres for-and shank with bone.



Annex 4 Division in Salmonella Dublin high-and lavprævalente areas

1) Funen, Zealand and Bornholm, as well as the Islands are lavprævalente areas and includes the following townships:

Assens Municipality, Faaborg-Midtfyn Municipality, Kerteminde Municipality, Langeland Municipality, Middelfart Municipality, Municipality Of North Funen, Nyborg Municipality, Odense, Svendborg Municipality, Ærø Municipality, Municipality Of Greve Municipality, Faxe Guldborgsund Municipality, Holbæk Municipality, Kalundborg Municipality, Køge Municipality, Lejre Municipality, Lolland Municipality, Næstved Municipality, Odsherred Municipality Municipality, Roskilde, Ringsted, Slagelse Municipality, The Municipality Of Solrød Municipality, Sorø Municipality, Stevns Municipality, Vordingborg Municipality, Albertslund, Allerød Kommune, Ballerup Municipality, Bornholm Municipality Brøndby Municipality, Dragør municipality, Egedal Municipality, Fredensborg Kommune, Frederiksberg Kommune, frederikssund Municipality, Furesø Municipality, municipality of Gentofte, Gladsaxe, Glostrup Municipality, Municipality Gibskov Municipality, Municipality, municipality of Elsinore (Helsingør), Herlev Halsnæs Municipality, Hillerød Municipality, Hvidovre Kommune, High-Taastrup Municipality, municipality of Hørsholm, Ishøj Municipality, the municipality of Copenhagen, Lyngby-Taarbæk, Rødovre Municipality, municipality of Rudersdal, Tårnby Municipality and Vallensbæk municipality.

2) Jutland's højprævalent area and includes the following townships:

Brønderslev Municipality, Frederikshavn, Hjørring Municipality, The Municipality Of Jammerbugt Municipality, Læsø Municipality, Billings, Morsø Municipality, Rebild Municipality, Thisted Municipality, Vesthimmerland Municipality, Aalborg Municipality, Favrskov Municipality, Hedensted Municipality, The Municipality Of Herning, Holstebro Municipality, Horsens Municipality, Ikast-Brande Municipality, The Municipality Of Lemvig, Odder Norddjurs Municipality,, Randers Municipality, Ringkjøbing-Skjern Municipality, Municipality, Municipality Of Silkeborg, Skanderborg Municipality, Municipality Of Skive, Struer Municipality, Syddjurs Municipality, Viborg Municipality, The City Of Aarhus, Billund Municipality Esbjerg Municipality, Fano, Municipality, municipality of Fredericia, Haderslev Municipality, Kolding Kommune, Mothercare, Tønder Municipality, Varde Municipality, Municipality, Vejle Municipality Road and Aabenraa Municipality.



Annex 5 Intensified sampling 1) in the intensified sampling takes an authorized veterinarian samples in herds, which do not have documented the effect of the implemented action plan.

2) the intensified sampling consists of faeces samples from a total of 15 animals: a) 5 milk fed infant calves, b) 5 calves between 3-6 months old, c) 5 fresh dairy cows (Alternatively heifers/cows to calve soon, if there is not enough fresh dairy cows in the herd), and (d)) 2 manure samples taken from unseasoned manure collection, e.g. fortank. If not collected manure from the crew samples shall be of fresh manure/barns where they have.

3) If they are not found in nr. 2 (a), (b) and (c) referred to categories of animals on the property, must take faeces samples of the five youngest animals as well as 5 faeces samples of animals from each of the two other age groups.

4) if total is less than 15 of those in nr. 2 the said animals on the property, must take faeces samples of all animals.

5) the samples shall be examined by the cultivation of bacteria (BU). On the lab gather samples from animals in 3 pools of 5 animals and two slurry samples. Slurry samples analysed individually. under investigation thus 5 samples from each crew.



Annex 6 Særslagtning

Chapter 1

Særslagtnings herds 1) this Annex deals with the særslagtning of the animals from the following crews: a) herds in the light of clinical disease and the detection of the salmonella bacteria are found infected with Salmonella Dublin.

b) herds are put under official supervision due to salmonellosis, which is not caused by Salmonella Dublin.


c) herds are located in level 3 on the basis of findings of Salmonella Dublin cf. Article 18, paragraph 6.

Chapter 2

Transport to the slaughterhouse 2) Animals with lower salmonella status (level 1 or 2) in connection with transport must not come into contact with the infectious in Chapter 1, nr. 1, said crews.

3) the company shall opposite haulers stress extra careful cleaning and disinfection with appropriate disinfectant of means of transport and used footwear after the transport of animals from særslagtnings crew.

Chapter 3

Receipt of animals for slaughter 4) Animals from særslagtnings herds may only be slaughtered in slaughterhouses with permanent inspection.

5) Animals from each crew must be housed separately, særslagtnings so that contact with animals from other herds can be avoided.

6) in order to reduce infection rates during unloading and lairaging, animals from herds input ported særslagtnings and received for slaughter as close as possible at the time of slaughter.

7) Barn section, which have been used for the housing of animals from særslagtnings crews, must be cleaned and disinfected before being put into service again.

Chapter 4

Slaughter 8) slaughtering must be carried out so late in the day as possible and as far as possible, at the end of the week. None of the animals referred to must face to the next day.

9) Animals intended to be used for free circulation in accordance with the rules set out in Chapter 5, 19 and 20 shall be slaughtered before other særslagtnings crew.

10) regardless of the provisions of Chapter 4, nr. 9, cattle herds on the basis of clinical disease and the detection of the salmonella bacteria are found infected with Salmonella Dublin, always be slaughtered after crews, which are not subject to særslagtning due to Salmonella Dublin.

11) the company shall ensure that the slaughter process is performed under tightened hygiene monitoring so that: (a)) the slaughter rate modulated in such a way that risks for hygiene breaches is minimized, and (b)) to the company's attention is particularly directed against particular critical points on the slaughter line, as. eksviceration, plucksudtagning and skinning.

12) carcasses shall be monitored for the presence of fertiliser pollution. The manure-contaminated carcasses shall be recorded and shall be taken to the following controls, where pollution needs to be removed. If it proves impossible to remove contamination, carcasses are discarded.

13) Slaughter chain as well as used equipment must be cleaned and disinfected thoroughly after slagtningens is completed.

Chapter 5

Availability of carcasses 14) Carcases and meat must be subjected to a treatment ensuring the inactivation of Salmonella. This can either be done by heat treatment ensures a centre temperature of at least 75 degrees or by any other combination of time and temperature, which has similar effect on salmonella.

15) the heat treatment shall be carried out in an approved meat products company.

16) may also used for salting the meat according to the rules laid down in Chapter 7.

Exceptions for herds with Salmonella Dublin 17) heat treatment of carcasses from cattle herds, which are put under official supervision due to Salmonella Dublin, may be omitted, provided that: (a)) the carcases must be subjected to microbiological tests individually, and are found free of Salmonella spp. procurement, submission and examination of swabs must be carried out in accordance with the rules set out in annex 3.

b) carcases shall be detained until the result of the analysis available, and must be kept separate from other carcasses and other meat. Handling of carcasses must also not be done until the result of the analysis of swabs are available.

Exceptions from the requirements for heat treatment or salting 18) requirement for heat treatment or salting in accordance with the rules of Chapter 7 may be waived, provided that: (a)) the carcases must be subjected to microbiological tests as described in annex 7. In this connection, choose the slaughterhouse on the day of shipment of cattle to særslagtning must: – in total, with a view to planning) checked as fresh meat – II) be divided into lots, controlled separately for the purposes of disposition as fresh meat, or – III) be divided into lots, of which one or more coverage planned for heat treatment or curing without prior checks, and other controlled for the purposes of disposition as fresh meat.

(b) the results of the analysis) meets the requirements of annex 7, Chapter 3, c) Carcases and meat from herds shall be stored and handled, including særslagtnings cooled, stored, boned and cut, separated from other bodies and other meat until laboratory results are available, and (d)) company provides veterinary and Food Administration notice of availability of cattle to særslagtning no later than the day before the slaughter.

19) a slaughterhouse over 5 consecutive days of inquiry, it has not been possible to release the carcasses from cattle herds, which are put under official supervision due to salmonellosis, which is not caused by Salmonella Dublin for free circulation in accordance with the rules set out in Chapter 5, nr. 18 (b), of the veterinary and Food Administration shall be notified, in writing, consent to the immediate availability of carcasses for free circulation.

20) provided that the criteria for immediate availability to the free circulation of carcasses are no longer respected, all carcasses heat treated or cured, and there must be put in place measures to reduce contamination of carcasses.

Chapter 6

Disposal of offal, etc.

21) offal from the slaughtered animals must be discarded (downgraded to animal by-product — not for human consumption) or: (a)) shall be subjected to a heat treatment that guarantees the Elimination of salmonella, b) be kept separate from other offal, c) tribe from batches of carcases that have not been exposed to the hygiene failure during slaughter, and d) are placed in special containers that are located and arranged so as to avoid any cross-contamination of other products should be avoided.

22) Plucks for human consumption may also refer to heat treatment or to dry for a period of at least 6 weeks, provided they are handled separately from other by-products.

23) If it is decided that the above offal are regarded as animal by-products, it must be disposed of or used in accordance with the rules laid down in European Parliament and Council Regulation (EC) No 1782/2003. 1069/2009 of 21. October 2009 laying down health rules concerning animal by-products and derived products not intended for human consumption and repealing Regulation (EC) No 1782/2003. 1774/2002 (the regulation on animal by-products)

Chapter 7

The handling of the carcasses and meat, which is referred to by heat treatment or curing 24) carcasses and meat, which is referred to by heat treatment or curing, during storage and handling, including refrigeration, storage, boning, cutting, packing, packaging and further processing, are kept separate from other bodies and other meat that is not referred to the heat treatment or salting.

25) the company shall ensure that the premises used must be cleaned and disinfected immediately after production is completed.

26) Carcases and meat as well as plucks referred to salting, must not be used for ready to eat products.

27) exempted from the provisions of Chapter 7, nr. 26 are products which have undergone one or more processes which ensure that the product is free from Salmonella. The company must demonstrate the efficacy of these processes across from the Food Agency.

Chapter 8

Transport and storage of carcases referred to heat treatment 28) during transport and storage must be carcasses and meat, which is referred to by heat treatment or curing, be clearly identified and kept separate from other bodies and other meat that is not referred to the heat treatment or salting. In addition, the meat that is referred to the heat treatment, be securely wrapped during transport and storage.

29) Carcases and meat must be accompanied by a commercial document with the same endorsement as on Mark bank notes.

30) Storage can take place in an approved cold store, in agreement with the Food Agency.



Annex 7 swabs-other særslagtnings crew

Chapter 1

Særslagtnings herds 1) this Annex deals with the sampling and assessment, etc. of swab samples of carcases of bovine herds, which are put under official supervision due to salmonellosis, which is not caused by Salmonella Dublin.

Chapter 2

The selection of sample units 2) the company may choose to take samples of carcasses with a view to a comprehensive assessment of the entire shipment or take samples of all carcasses to individually rating of carcasses.

3) samples for testing for Salmonella to be evenly distributed among the carcasses from all særslagtnings crews in the daily shipment or the individual partial delivery, so that the study gives a true picture of that deliverable.

4) the company may choose to either take all the tests before the carcasses chilled or to take samples after cooling.

Chapter 3

Sampling 5) By sampling before or after cooling, must take the following number of swabs depending on the number of carcases in that shipment.









Number of carcases in the fair-/delleverancen





Number of samples





Max. number of positive







before refrigeration: up to 20





4





0








before refrigeration: over 20





9





1







After refrigeration: up to 20





8





0







After refrigeration: over 20





19





1











6) sampling, afsvabring, labeling, and storage, as well as the examination of the samples must be done according to the rules laid down in annex 3.

Chapter 4

Assessment of test results 7) when sampling the samples before or after refrigeration the party could be approved for free marketing if the number of positive samples does not exceed the maximum quantity specified in the table, see. Chapter 3, nr. 5. for detection of Salmonella in a sample company can examine all carcasses in the shipment to individually rating of carcasses.

8) By taking samples from all the bodies released the bodies, where there is no evidence of Salmonella.



Annex 8 Reports to the cattle database 1) Crew owners must ensure that the following data are to be transmitted to Cattle database in connection with investigation of tank milk samples: a) Dairy-and vendor number, b) CHR-number, (c)) code for tank-milk sample, d) sampling date, e) ODC% Dublin, f) ODC% for other types of salmonella, and g) ODC% for other test methods.

2) Crew owners must ensure that the following data are to be transmitted to Cattle database in connection with the study of blood tests: a) CHR-number, b), c) CUS number code for blood sampling date, d), (e)) ODC% Dublin, f) ODC% for other types of salmonella, and g) ODC% for other test methods, including, inter alia, Mix-ELISA results.

Related Laws