3. Major Milestones in the Field of Veterinary Hygiene and Food Safety Development A Brief History of Veterinary Hygiene The first practical steps to support health of people and prevent illness can be traced back to early ancient times. In Babylon, about 4500 BC, fresh water supply and waste water were separated and ancient Egyptians and Jews issued hygienic prescriptions for food, clothing and cleaning to prevent leprosy and other infectious diseases. Public health care was involved in legislation of Athens and Sparta in the period of about 1800 BC. The idea that prevention is the first choice and better than to cure is also demonstrated through the Greek mythology where the goddess Hygiea, the daughter of the god of medicine, Asclepius, and Epione, personified health, cleanliness and sanitation. Aristoteles‘s works on animal hygiene and Hippocrates‘s books on life style, air water and environment also significantly contributed to the development of life saving hygiene. Recommendations to provide regular inspections of sheep herds in order to recognize early epizootics such anthrax were made by the most important writer on agriculture of the Roman Empire Lucius Junius Moderatus Columella in the 1st century AD. With the decay of the Roman Empire in the 4th century much of the hygienic knowledge was lost and water supply together with public hygiene became poor. It was only in the 18th century that the crucial importance of hygiene was re-discovered again. One of the main reasons for the greatly increased prevalence of animal diseases was the large number of wars fought during this period resulting into spread of epizootics throughout the whole Europe. Especially rinderpest, anthrax and swine erysipelas were destroying populations of domestic animals, on many occasions nearly bringing agriculture to collapse, and inflicting hunger on many people. Between 1711 and 1717 strict hygienic legislation was introduced in the Kingdom of Prussia and by the Duke of Saxony to prevent the spread of infectious epidemic diseases among animals. These were probably the first general public veterinary health rules in Europe. Farmers and inspectors had to report notifiable diseases, built up quarantine sections, kill diseased animals and dispose carcasses safely (usually by burying or burning) at specified places. Science and hygiene started to grow during the second half of the 18th century. Establishment of the veterinary profession, as a respected and regulated science, was reinforced by foundation of first veterinary schools. In Lyon in France the first veterinary school was opened by Claude Bourgelat on 1st January 1762 and a postage stamp issued in 1951 stated France the “cradle of veterinary medicine”. Three years later, a second veterinary school at Alfort near Paris was established. The rulers and governments of other countries noted the opening of these two schools and because they were desirous of researching and controlling the growing problem of animal diseases, other schools soon followed. In the 19th century a great deal of hygiene risks due to a massive increase in human as well as animal population, migration from country into towns raised interest in health care and investigation of the origin of animal diseases. Hygienic measures regulated character of animal’s environment by removing all stressing factors to support immunity of the animal, rules on avoiding animal and human transport between farms and air transmission or living vectors like rats, mice and flies to prevent the spread of infectious diseases. This combination of improved resistance against infectious agents and strict hygienic biosecurity measures has been reflected in the absence or massive reduction of many animal epidemics such as rinderpest, tuberculosis, brucellosis, smallpox of sheep, malleus, cholera of fowl, rabies and others in Europe during the 19th and 20th century. Task Try to substitute the underlined words in the text by English synonyms.
A Brief History of Food Hygiene Since contaminated food can quickly become a deadly threat to humans, people worried about “food hygiene” even thousand years ago – long before this term was firstly introduced in the 19th century. Together with food preservation techniques, laws and regulations were also developed early on to control the handling of food. Food laws can be traced back to times of the earliest societies of Ancient Egypt, China, Hindu or Greece and consumer protection, in the field of food adulteration and falsification represents one of the earliest forms of government regulation of commercial enterprises. In the Middle Ages, the trade guilds significantly influenced the regulation of food trade and the prevention of food products falsification, a power which was later taken over by the state, municipal, or other local authorities. Such trade guilds strengthened the position of honest butchers, fishmongers and or bakers. The period beginning with the Industrial Revolution was a time of enormous expansion in many fields, which had a particular influence on food production, food regulations, and food control services. Due to the industrialization and rapid growth of urban population, together with public health problems considerable changes in food production and distribution resulted in creation of many food laws during the second part of the 19th century and early 20th century. Beside general consolidation of earlier rules this period saw the formation of an independent and stand-alone branch of law relating to foods. Most of the national standards organizations were established in Europe in the 1920s, usually as voluntary associations of engineers. The need for improved health and food control and the rapidly growing international food trade encouraged collaboration on an international level. After World War II, activity in international standardization began intensively in the framework of ISO (International Organization for Standardization) which deals with all other issues except telecommunication and electricity. The tremendous technological advances following World War II further stimulated world food trade and created a demand that the situation be reassessed. Groups of nations once again considered international problems of food additives and pesticide tolerances, but these discussions, which provided a valuable springboard for further talks, failed to produce positive international or regional harmonization of food standards. Technical processes related to food hygiene continued to develop in the 20 th and 21st centuries. Starting from the “Food and Drugs Act” and the “Meat Inspection Act” passed by the US Congress in 1906, all the way to the joint EU regulation for food hygiene 100 years later, made companies liable for complying without specifications on food safety. Decide whether the following statements are true (T) or false (F): 1. People have always dealt with food hygiene issues. 2. The term food hygiene was not known until the 19th century. 3. The trade guilds supported creation of laws and measures on food trade in Middle Ages. 4. State and municipal authorities tried to cancel trade guilds after the Industrial Revolution. 5. National standards organizations were associations of professionals and scientists. 6. There was a great decay of technology development due to the WWII. 7. ISO is an organisation operating exclusively in the field of telecommunication and electricity.
Useful expressions and phrases convenience food food additives food bank food chain food consumption food contaminants food handling food industry food inspection food law food legislation food market food mile food packaging food poisoning food preparation food preservation food preservation techniques food processing food production/manufacturing food quality control food quality food safety/security food sciences food sources food standards food storage food sustainability food treatment foodborne disease/illness health food hygienic measures junk food novel food slow food
hotové jídlo potravinářské přísady potravinová banka potravní řetězec konzumace potravin kontaminující látky v potravinách manipulace s potravinami potravinářský průmysl potravinářská inspekce potravinové právo potravinářská legislativa trh s potravinami potravinová mile (cesta z pole na stůl) balení potravin otrava jídlem příprava jídla konzervace potravin metody konzervace potravin zpracování potravin potravinářská výroba kontrola kvality potravin kvalita potravin bezpečnost potravin potravinářské vědy potravinové zdroje potravinové normy skladování potravin trvalá udržitelnost potravin úprava jídla nemoc přenášená potravou zdravá výživa hygienická opatření nekvalitní potraviny potravina nového typu pomalu připravované jídlo (opak fastfood)
Vocabulary part 1. Read the following definitions of diseases mentioned in the previous texts and write their names: a disease suddenly and temporarily affecting a large number of animals over a large area (in general) _______________________ a serious viral disease in which your skin becomes covered in spots that can leave permanent marks _______________________ a serious bacterial disease affecting your stomach and intestines often cause by drinking contaminated water or food _______________________ a bacterial infection frequently causing spontaneous abortions in animals and remittent fever in humans _______________________ a contagious bacterial disease chiefly of horses and mules but communicable to humans characterized by swellings beneath the jaw and a profuse mucous discharge from the nostrils (sometimes called glanders) _______________________ a very serious viral disease that makes an animal or a human feel crazy__________________ a serious infectious disease affecting your lungs _______________________ a very serious viral illness affecting cows and sheep and sometimes people, sometimes used in biological warfare _______________________ a bacterial disease typically in pigs, also known as "diamond skin disease” ________________ an acute contagious viral disease of cattle, characterized by severe inflammation of the intestinal tract and diarrhoea_______________________ a serious disease that affects the skin, nerves, and bones and can cause people's fingers and toes to fall off_______________________ 2. Word formation: Fill in the table with the proper word form and translate it into Czech. NOUN CZECH TRANSLATION ADJECTIVE CZECH TRANSLATION epizootic recognizable hygiene safe desire living risk massive transmission growing consumer honest value independent infection voluntary control considerable
3. Translate the following phrases into English. 1) změny ve výrobě potravin ………………………………………………………………………………….. 2) rychlý nárůst městské populace ………………………………………………………………………………….. 3) nejranější formy zákonů a norem ………………………………………………………………………………….. 4) upevňování hygienických zásad ………………………………………………………………………………….. 5) zvýšený výskyt infekčních nemocí ………………………………………………………………………………….. 6) zdroje pitné a čerstvé vody ………………………………………………………………………………….. 7) zákony vydané v minulém století ………………………………………………………………………………….. 8) postihující hlavně domácí zvířata ………………………………………………………………………………….. 9) první veřejná veterinární škola ………………………………………………………………………………….. 10) podpora imunity zvířat ………………………………………………………………………………….. 11) kontaminované maso a jiné potraviny………………………………………………………………………………. 12) doporučení ohledně desinfekce stájí………………………………………………………………………………… 13) oddělit od nakažené drůbeže ………………………………………………………………………………….. 14) obrovský význam očkování ………………………………………………………………………………….. 15) častá nemoc podléhající hlášení …………………………………………………………………………………..
4. Read the short article and fill in the gaps with words form the box. communicable, discovery, gonorrhoea, helped, less, pasteurization, prevention, scientific, successful, sulpha, therapy, vaccines Remarkable achievements in the field of public health in the 19th and 20th century The “Germ theory” which stated that all 1…………………………………….. diseases are caused by microorganisms resulted in great 2…………………………………….. advances. This theory led Louis Pasteur into his 3…………………………………….. that germs caused spoilage of wine and that 5…………………………………….. of such spoilage could be achieved by a heating process, later called after him 6……………………………………... The bacteriologic revolution represented by Louis Pasteur, or Robert Koch confirmed the germ theory and 7…………………………………….. the development of the immunological basis for 8……………………………………... Moreover, discovery and introduction of the 9…………………………………….. drugs, first discovered in 1935 by Gerhard Domagk, and antibiotics by Selman Waksman, Ernest Duchesne and Alexander Fleming enabled 10…………………………………….. treatment of streptococcal and staphylococcal infections, 11…………………………………….., syphilis or tuberculosis. No 12…………………………………….. important later discovery of antiviral drugs started a new era in antiviral …………………………………….. of dangerous and often deadly infectious diseases.
Grammar part – Present Perfect Keynotes: Present perfect simple generally describes situations without a definite time. Either these events take place in a period of time leading up to the present, or the result of the event is still evident. Events described with the present perfect simple do not have to be only recent. Present perfect continuous is used to depict an action in a progress or a state which lasts up to the present. It suggests that the action is not finished, or recently finished. It can also stress the length of time of the action. You can use the present perfect with just, already and yet. We use the present perfect with today/ this evening/this month etc. when these time periods are unfinished at the time of speaking. Compare: I have drunk 2 cups of coffee this morning (It is still morning). I drank 2 cups of coffee in the morning. (It is already afternoon or evening). We say: It is the (first) time something has happened. !!! Time expressions for (refers to a finished or unfinished period of time), since (refers to the point at which an unfinished period of time began) and ago (refers to the time of a finished event) are often connected to both present perfect and past simple tenses. !!! The choice between the present perfect simple and past simple can depend on how the speaker thinks:
1. Choose the right tense in the following sentences. 1) They are checking/ have been checking the meat products since 6 o’clock. 2) The most recent food regulation has been passed / was passed in December 2012. 3) People have started /started to research microbial infections many years ago. 4) He is tired because he has worked/has been working hard all day. 5) My supervisor has recently published/recently published a new lecture on swine erysipelas treatment. 6) We haven’t encountered/didn’t encounter rabies in bats since 1993. 7) Why is the meat rotten? We have forgotten/forgot to put it into the freezer. 8) My colleague is in the office of my boss. They have argued/have been arguing for more than 30 minutes now. 9) Have you got the results from the laboratory? When have they sent /did they send them? 10) It’s the second time you have confused/confused the test tube with the tested blood. 2. Read the following sentences and correct the mistakes in tenses. Some sentences have no mistake. Then translate them into Czech. With the discovery of the vaccination technique in 1796 a new area has started. __________________________________________________________________________________ Since the 19th century hygienic measures have been taken to prevent the spread of infectious agents. __________________________________________________________________________________ In 1864 French chemist Louis Pasteur invented the pasteurization process for the food preservation. __________________________________________________________________________________ Almost 60 years ago F.A. Zenker proved the infectiveness of parasitic trichinae roundworms. __________________________________________________________________________________ The urgent need for improved public health control in Africa became more apparent in the last years. __________________________________________________________________________________
Food safety has always been of great concern of people all over the world. __________________________________________________________________________________ We just started discussion on new testing methods. __________________________________________________________________________________ When has Carl von Linde developed a cooling process of food? __________________________________________________________________________________
3. Fill in the gaps with the right word – FOR or SINCE. Louis Pasteur lived in Dule in France ……………….. 5 years before he moved to Arbois. In England, levels of bovine TB have substantially increased ……………….. 1998. ………………..30 years prior to their discovery, it was widely believed that peptic ulcer disease was caused by excess acid in the stomach. There have been only 55 cases of human rabies diagnosed ……………….. 1990. The FDA Food Safety Modernization Act represents the most thorough reform of US food safety laws ……………….. the 1930s. Cholera did not occur in America ……………….. most of the 20th century after the early 1900s in New York City. There have been enormous achievements in control of infectious diseases ……………….. the past two centuries. ……………….. the 1980s, a series of unexpected new infectious diseases has emerged.
Vocabulary adulteration (n) advance (n) anthrax (n) brucellosis (n) carcass (n) cholera (n) comply (v) consolidation (n) cradle (n) deadly (adj) decay (n) desirous (adj) diarrhoea (n) discharge (n) dispose (v) enterprise (n) epizootic (n) falsification (n) fishmonger (n) fowl (n) germ (n)
/əˌdʌltəˈreɪʃ(ə)n/ /ədˈvɑːns/ /ˈænθræks/ /ˌbruːsɪˈləʊsɪs/ /ˈkɑː(r)kəs/ /ˈkɒlərə/ /kəmˈplaɪ/ /kənˌsɒlɪˈdeɪʃ(ə)n/ /ˈkreɪd(ə)l/ /ˈdedli/ /dɪˈkeɪ/ /dɪˈzaɪərəs/ /ˌdaɪəˈriːə/ /dɪsˈtʃɑː(r)dʒ/ /dɪˈspəʊz/ /ˈentə(r)ˌpraɪz/ /ˌepɪzəʊˈɒtɪk/ /ˌfɔːlsɪfɪˈkeɪʃ(ə)n/ /ˈfɪʃˌmʌŋɡə(r)/ /faʊl/ /dʒɜː(r)m/
glanders (n) gonorrhoea (n) guild (n) honest (adj) inflammation (n) inflict (v) intensively (adv) introduce (v) issue (n) joint (adj) leprosy (n) liable (adj) living (adj) malleus (n) measure (n) mucous (adj) municipal (adj) nostril (n) notifiable (adj) personify (v) pesticide (n)
/ˈɡlændəz/ /ˌɡɒnəˈrɪə/ /ɡɪld/ /ˈɒnɪst/ /ˌɪnfləˈmeɪʃ(ə)n/ /ɪnˈflɪkt/ /ɪnˈtensɪvli/ /ˌɪntrəˈdjuːs/ /ˈɪʃuː/ or /ˈɪsjuː/ /dʒɔɪnt/ /ˈleprəsi/ /ˈlaɪəb(ə)l/ /ˈlɪvɪŋ/ /ˈmælɪəs/ /ˈmeʒə(r)/ /ˈmjuːkəs/or /ˈmjuːkəʊs/ /mjuːˈnɪsɪp(ə)l/ /ˈnɒstrəl/ /ˈnəʊtɪˌfaɪəbl/ /pə(r)ˈsɒnɪfaɪ/ /ˈpestɪsaɪd/
šizení, pančování pokrok, postup antrax (sněť slezinná) brucelóza mrtvé zvíře, zdechlina cholera splnit, vyhovět upevnění, upevňování kolébka; rodiště smrtící, smrtelný rozpad, úpadek dychtící, toužící průjem výtok zbavit se, zlikvidovat podnik, podnikání epizoocie falšování, padělání prodavač/prodejce ryb drůbež, kur mikrob, choroboplodný zárodek vozhřivka kapavka cech,spolek poctivý, čestný zánět způsobit, uštědřit intenzivně zavést (nový prvek) vydat, vytisknout společný malomocenství, lepra podléhající živý, žijící maleus (vozhřivka) opatření mukózní obecní, městský nosní dírka, nozdra podléhající hlášení zosobňovat pesticid potřebný předpoklad
prescription (n) prevalence (n) profuse (adj) quarantine (n) rabies (n) reflect (v) reinforce (v) rinderpest (n) smallpox (n) springboard (n) stand-alone (adj) staphylococcal (adj) streptococcal (adj) swell (v) swine erysipelas (n) threat (n) trace (v) tremendous (adj) tuberculosis (n) urban (n) voluntary (n)
/prɪˈskrɪpʃ(ə)n/ /ˈprevələns/ /prəˈfjuːs/ /ˈkwɒrəntiːn/ /ˈreɪbiːz/ /rɪˈflekt/ /ˌriːɪnˈfɔː(r)s/ /ˈrɪndəˌpest/ /ˈsmɔːlˌpɒks/ /ˈsprɪŋˌbɔː(r)d/ /stændəˈləʊn/ /ˌstæfɪləʊˈkɒkl/ /ˌstrɛptəʊˈkɒkl/ /swel/ /…ˌerɪˈsɪpɪləs/ /θret/ /treɪs/ /trəˈmendəs/ /tjuːˌbɜː(r)kjʊˈləʊsɪs/ /ˈɜː(r)bən/ /ˈvɒlənt(ə)ri/
nařízení převaha, rozšíření silný, mohutný karanténa vzteklina odrážet (se) podpořit, posílit dobytčí mor neštovice odrazový můstek, samostatný, nezávislý stafylokokový streptokokový otéci, opuchnout červenka vepřů hrozba vysledovat, vystopovat ohromný, obrovský tuberkulóza městský dobrovolný
