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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 the legislation of Athens and Sparta from about 1800 BC. The idea that prevention is the first choice and better than to cure can also be demonstrated through 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 rediscovered. One of the main reasons for the greatly increased prevalence of animal diseases was the large number of wars fought during this period resulting in the spread of epizootics throughout Europe. Notably 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 of carcasses safely (usually by burying or burning) at specified places. The science of 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 the foundation of the 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 named 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, and migration from country into towns raised interest in health care and investigation of the origins of animal diseases. Hygienic measures regulated the character of animals’ environments by removing all stressing factors to support immunity in the animal. Rules on avoiding animal and human transport between farms and on preventing air transmission were introduced, as were controls on living vectors like rats, mice and flies, all 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. Try to substitute the underlined words in the text by English synonyms. steps _______________________ diseased _______________________ illness _______________________ dispose _______________________ prescriptions _______________________ reinforced _______________________ to cure _______________________ established _______________________ sanitation _______________________ controlling _______________________ poor _______________________ risks _______________________ crucial _______________________ increase _______________________ destroying _______________________ vectors _______________________ inflicting _______________________ massive _______________________ report _______________________ rinderpest _______________________ 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 first 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 the times of the earliest societies of Ancient Egypt, China, India 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 the 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 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 the 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 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 the 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, companies were made liable for complying with specific requirements 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 the creation of laws and measures on food trade in the Middle Ages. 4. State and municipal authorities tried to abolish trade guilds after the Industrial Revolution. 5. National standards organizations were associations of professionals and scientists. 6. There was a retardation of technology development due to WWII. 7. ISO is an organisation operating exclusively in the field of telecommunication and electricity. Useful expressions and phrases food /fuːd/ potravina/potraviny foodstuff /ˈfuːdˌstʌf/ potravina/potraviny food additives /fuːd ˈædətɪvz/ potravinářské přísady food adulteration /fuːd əˌdʌltəˈreɪʃ(ə)n/ falšování potravin food aid /fuːd eɪd/ potravinová pomoc Food and Veterinary Office /...ˈvet(ə)rənəri or ˈvet(ə)nri.../Potravinový a veterinární úřad food bank /fuːd bæŋk/ potravinová banka food colourant /fuːd ˈkʌlərənt/ potravinářské barvivo food consumption /fuːd kənˈsʌmpʃ(ə)n/ konzumace potravin food contaminants /fuːd kənˈtæmɪnənt/ kontaminující látky v potravinách food crops /fuːd krɒps/ potravinářské plodiny food enrichment /fuːd ɪnˈrɪtʃment/ obohacování/fortifikace potravin food fibre /fuːd ˈfaɪbə(r)/ potravinářské vlákniny food handling /fuːd ˈhændlɪŋ/ manipulace s potravinami food chain /fuːd tʃeɪn/ potravní řetězec food industry /fuːd ˈɪndəstri/ potravinářský průmysl food inspection /fuːd ɪnˈspekʃ(ə)n/ potravinářská inspekce food irradiation /fuːd ɪˌreɪdiˈeɪʃ(ə)n/ ozařování potravin food law /fuːd lɔː/ potravinové právo food legislation /fuːd ˌledʒɪˈsleɪʃ(ə)n/ potravinářská legislativa food manufacturing /fuːd ˌmænjʊˈfæktʃərɪŋ/ potravinářská výroba food market /fuːd ˈmɑː(r)kɪt/ trh s potravinami food mile /fuːd maɪl/ potravinová míle (cesta z pole na stůl) food nutrient content/fuːd ˈnjuːtriənt ˈkɒntent/ obsah živin v potravinách food packaging /fuːd ˈpækɪdʒɪŋ/ balení potravin food poisoning /fuːd ˈpɔɪz(ə)nɪŋ/ otrava jídlem food policy /fuːd ˈpɒləsi/ potravinová politika food preparation /fuːd ˌprepəˈreɪʃ(ə)n/ příprava jídla food preservation /fuːd ˌprezə(r)ˈveɪʃ(ə)n/ konzervace potravin food preservation techniques /... tekˈniːks/ metody konzervace potravin food processing /fuːd ˈprəʊsesɪŋ/ zpracování potravin food production /fuːd prəˈdʌkʃ(ə)n/ potravinářská výroba food products /fuːd ˈprɒdʌkts/ potravinářské výrobky food quality control /fuːd ˈkwɒləti kənˈtrəʊl/ kontrola kvality potravin food quality /fuːd ˈkwɒləti/ kvalita potravin food safety /fuːd ˈseɪfti/ bezpečnost potravin food sciences /fuːd ˈsaɪənsiz/ potravinářské vědy food sector /fuːd ˈsektə(r)/ potravinářský sektor food security /fuːd sɪˈkjʊərəti/ bezpečnost potravin food sources /fuːd sɔː(r)siz/ potravinové zdroje food spoilage /fuːd ˈspɔɪlɪdʒ/ kažení potravin food standards /fuːd ˈstændə(r)ds/ potravinové normy food storage /fuːd ˈstɔːrɪdʒ/ skladování potravin food substitute /fuːd ˈsʌbstɪˌtjuːt/ náhražka potravin food sustainability /fuːd səˌsteɪnəˈbɪləti/ trvalá udržitelnost potravin food thickeners /fuːd ˈθɪk(ə)nə(r)s/ potravinářská zahušťovadla food traceability /fuːd ˈtreɪsəb(ə)ləti/ sledovatelnosti potravin food treatment /fuːd ˈtriːtmənt/ úprava jídla food waste /fuːd weɪst/ potravinářské odpady foodborne disease /fuːd ˌbɔː(r)n dɪˈziːz/ nemoc přenášená potravou foodborne illness /fuːd ˌbɔː(r)n ˈɪlnəs/ nemoc přenášená potravou convenience food /kənˈviːniəns fuːd/ hotové jídlo Types of food Druhy potravin fast food /fɑːst fuːd/ rychlé občerstvení frozen food /ˈfrəʊz(ə)n fuːd/ mražené potraviny health food /helθ fuːd/ zdravá výživa junk food /dʒʌŋk fuːd/ nekvalitní potraviny novel food /ˈnɒv(ə)l fuːd/ potravina nového typu organic food /ɔː(r)ˈɡænɪk fuːd/ ekologické potraviny slow food /sləʊ fuːd/ pomalu připravované jídlo whole/wholemeal foods /həʊl.../ /ˈhəʊlˌmiːl.../celozrnné potraviny 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 caused 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 delirious __________________ 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 to 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 Key points: 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. 11) All meat products must be destroyed in the territory of the Member State in which the inspections have taken place/have been taking place. 12) There have been/were 26 cases of Mad Cow Disease in 2001 and 285 000 animals had to be slaughtered. 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 recent years. ___________________________________________________________________________ Food safety has always been of great concern to people all over the world. ___________________________________________________________________________ We just started discussion on new testing methods. ___________________________________________________________________________ When has Carl von Linde developed a process of food cooling? ___________________________________________________________________________ Edward Jenner’s innovations, begun with his successful 1796 use of cowpox material to create immunity to smallpox, quickly made the practice widespread. ___________________________________________________________________________ 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. There have been enormous achievements in control of infectious diseases ……………….. the past two centuries. ……………….. the 1980s, a series of unexpected new infectious diseases have emerged. Vocabulary adulteration (n) /əˌdʌltəˈreɪʃ(ə)n/ šizení, pančování advance (n) /ədˈvɑːns/ pokrok, postup anthrax (n) /ˈænθræks/ antrax (sněť slezinná) brucellosis (n) /ˌbruːsɪˈləʊsɪs/ brucelóza carcass (n) /ˈkɑː(r)kəs/ mrtvé zvíře, zdechlina cholera (n) /ˈkɒlərə/ cholera comply (v) /kəmˈplaɪ/ splnit, vyhovět consolidation (n) /kənˌsɒlɪˈdeɪʃ(ə)n/ upevnění, upevňování cradle (n) /ˈkreɪd(ə)l/ kolébka; rodiště deadly (adj) /ˈdedli/ smrtící, smrtelný decay (n) /dɪˈkeɪ/ rozpad, úpadek desirous (adj) /dɪˈzaɪərəs/ dychtící, toužící diarrhoea (n) /ˌdaɪəˈriːə/ průjem discharge (n) /dɪsˈtʃɑː(r)dʒ/ výtok dispose (v) /dɪˈspəʊz/ zbavit se, zlikvidovat enterprise (n) /ˈentə(r)ˌpraɪz/ podnik, podnikání epizootic (n) /ˌepɪzəʊˈɒtɪk/ epizoocie falsification (n) /ˌfɔːlsɪfɪˈkeɪʃ(ə)n/ falšování, padělání fishmonger (n) /ˈfɪʃˌmʌŋɡə(r)/ prodavač/prodejce ryb fowl (n) /faʊl/ drůbež, kur germ (n) /dʒɜː(r)m/ mikrob glanders (n) /ˈɡlændəz/ vozhřivka gonorrhoea (n) /ˌɡɒnəˈrɪə/ kapavka guild (n) /ɡɪld/ cech, spolek honest (adj) /ˈɒnɪst/ poctivý, čestný inflammation (n) /ˌɪnfləˈmeɪʃ(ə)n/ zánět inflict (v) /ɪnˈflɪkt/ způsobit, uštědřit intensively (adv) /ɪnˈtensɪvli/ intenzivně introduce (v) /ˌɪntrəˈdjuːs/ zavést (nový prvek) issue (n) /ˈɪʃuː/ or /ˈɪsjuː/ vydat, vytisknout joint (adj) /dʒɔɪnt/ společný leprosy (n) /ˈleprəsi/ malomocenství, lepra liable (adj) /ˈlaɪəb(ə)l/ podléhající living (adj) /ˈlɪvɪŋ/ živý, žijící malleus (n) /ˈmælɪəs/ maleus (vozhřivka) measure (n) /ˈmeʒə(r)/ opatření mucous (adj) /ˈmjuːkəs/or /ˈmjuːkəʊs/ mukózní municipal (adj) /mjuːˈnɪsɪp(ə)l/ obecní, městský nostril (n) /ˈnɒstrəl/ nosní dírka, nozdra notifiable (adj) /ˈnəʊtɪˌfaɪəbl/ personify (v) /pə(r)ˈsɒnɪfaɪ/ zosobňovat pesticide (n) /ˈpestɪsaɪd/ pesticid prescription (n) /prɪˈskrɪpʃ(ə)n/ nařízení prevalence (n) /ˈprevələns/ převaha, rozšíření profuse (adj) /prəˈfjuːs/ silný, mohutný quarantine (n) /ˈkwɒrəntiːn/ karanténa rabies (n) /ˈreɪbiːz/ vzteklina reflect (v) /rɪˈflekt/ odrážet (se) reinforce (v) /ˌriːɪnˈfɔː(r)s/ podpořit, posílit rinderpest (n) /ˈrɪndəˌpest/ dobytčí mor smallpox (n) /ˈsmɔːlˌpɒks/ neštovice springboard (n) /ˈsprɪŋˌbɔː(r)d/ odrazový můstek, stand-alone (adj) /stændəˈləʊn/ samostatný, nezávislý staphylococcal (adj) /ˌstæfɪləʊˈkɒkl/ stafylokokový streptococcal (adj) /ˌstreptəʊˈkɒkl/ streptokokový swell (v) /swel/ otéci, opuchnout swine erysipelas (n) /…ˌerɪˈsɪpɪləs/ červenka vepřů threat (n) /θret/ hrozba trace (v) /treɪs/ vysledovat, vystopovat tremendous (adj) /trəˈmendəs/ ohromný, obrovský tuberculosis (n) /tjuːˌbɜː(r)kjʊˈləʊsɪs/ tuberkulóza urban (n) /ˈɜː(r)bən/ městský podléhající hlášení voluntary (n) /ˈvɒlənt(ə)ri/ dobrovolný