Animal Health and Hygiene

Basic Microbiology

Practical classes: a) in the teaching units of the ESAC (farm facilities) and pet one, performing hygienic measures and knowing the products to be applied for each specific case. Construction of check list of hygiene measures. b) laboratory: evaluation of environmental and surface hygiene (sampling methodology) and water collection and quality assessment.

Searching in the sites of different national (DGAV), European (EFSA) and global (OIE; WHO; CDC) organizations with a mission in animal health. Collection of information relevant to the scope of this course.

Theoretical classes: lectures; research and presentation of papers with active intervention and formation of dialogue groups in the classroom.

1. Recognize the structures and competences of the national, European and world institutions involved in animal health;
2. Define concepts in the field of epidemiology;
3. Define the concepts of health policy/police;
4. Designs and executes biosafety and hygiene plans in production and companion animal veterinary practice.
5. Frames biosafety measures in environmental legislation;
6. Relate animal health and food safety.

1. Institutions for animal health: WHO, OIE, DGAV, FAO and EFSA. Institutional competences in animal protection, food and health. National Animal Health Plan; DDO; Livestock Producers Organizations (OPP); Official Laboratory and contracted laboratories. CITES.
2. Epidemiology: transmission routes; entrance gates; virulent products; vector; carrier. Prevalence and incidence. Sanitary status.
3. Concepts of sanitary policy/police. Epidemiologic surveillance. Eradication plans.
4. Biosafety: hygiene of animal facilities and slaughterhouses – procedures, disinfectants and bicrobiological evaluation; pest control; removal of cadavers, effluents and legal aspects. FECAVA recommendations for hygiene and infection control in veterinary practice. Chemical and microbiological quality of drinking water and effects on animal health and productivity.

5. Animal health and food safety: good practices in production.

NAO

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