Effect of hay nets on horse bodyweight, body condition score, hay usage, and dental health in mature adult horses

Hay nets are a commonly used management practice to increase intake time and reduce hay waste but may impact horse health. The objectives were to compare hay usage, dental wear, and dental conditions between horses fed with (NET) or without (CON) hay nets during a 2-year cross-over study. In September 2021, 13 mature adult horses were blocked by bodyweight (BW) and randomly assigned to the NET or CON treatments for one year. After one year (September 2022), horses switched treatments and the trial concluded in September 2023. Horses were housed in adjacent dry lots with shelter, ad libitum water, and free choice access to round bales with or without hay nets (4.45 cm openings). Blinded dental work, including incisor length measurements and recording of dental abnormalities and conditions, and recording of horse BW and body condition score (BCS) were completed in September 2021, 2022, and 2023. Digital images were taken monthly to determine rostral oral cavity scores (ROCS). Round bales were weighed prior to being placed in the dry lot and the date fed was recorded to calculate hay usage. Significance was set at P≤0.05. Horse BW, BCS, and hay usage were greater in horses consuming hay without hay nets (P<0.05). No differences were observed in incisor length, presence of incisor bevels, ROCS, or dental abnormalities and conditions (P>0.05). These data suggest that hay nets do not result in negative impacts on dental health but can reduce hay usage and help to control horse BW and BCS.

Food safety objective approach for controlling Clostridium botulinum growth and toxin production in commercially sterile foods

As existing technologies are refined and novel microbial inactivation technologies are developed, there is a growing need for a metric that can be used to judge equivalent levels of hazard control stringency to ensure food safety of commercially sterile foods. A food safety objective (FSO) is an output-oriented metric that designates the maximum level of a hazard (e.g., the pathogenic microorganism or toxin) tolerated in a food at the end of the food supply chain at the moment of consumption without specifying by which measures the hazard level is controlled. Using a risk-based approach, when the total outcome of controlling initial levels (H(0)), reducing levels (ΣR), and preventing an increase in levels (ΣI) is less than or equal to the target FSO, the product is considered safe. A cross-disciplinary international consortium of specialists from industry, academia, and government was organized with the objective of developing a document to illustrate the FSO approach for controlling Clostridium botulinum toxin in commercially sterile foods. This article outlines the general principles of an FSO risk management framework for controlling C. botulinum growth and toxin production in commercially sterile foods. Topics include historical approaches to establishing commercial sterility; a perspective on the establishment of an appropriate target FSO; a discussion of control of initial levels, reduction of levels, and prevention of an increase in levels of the hazard; and deterministic and stochastic examples that illustrate the impact that various control measure combinations have on the safety of well-established commercially sterile products and the ways in which variability all levels of control can heavily influence estimates in the FSO risk management framework. This risk-based framework should encourage development of innovative technologies that result in microbial safety levels equivalent to those achieved with traditional processing methods.