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FAO FOOD AND NUTRITION PAPER 71 Joint FAO/WHO FAO headquarters
Rome, 17-21 July 2000 |
The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations or of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. |
ISBN 92-5-104477-5
ISSN 0254-4725
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© FAO and WHO 2000
3. Objectives of the consultation
4. Summary of the general discussions
5. Hazard characterization and exposure assessment of Salmonella spp. in broilers and eggs.
5.1. Hazard identification and hazard characterization of Salmonella in broilers and eggs
5.2. Exposure assessment of Salmonella Enteritidis in eggs
5.3. Exposure assessment of Salmonella spp. in broilers
5.4. Issues to be brought to the attention of FAO and WHO
6.1 Hazard identification and hazard characterization of L. monocytogenes in ready-to-eat foods
6.2. Exposure assessment of L. monocytogenes in ready-to-eat foods
6.3. Issues to be brought to the attention of FAO and WHO
7. Guidelines on hazard characterization
7.1. Introduction / current status
7.2. Summary of the discussions
7.3. Future work
8. Conclusions of the expert consultation
Experts
Members of the Expert Drafting Groups
Joint FAO/WHO Secretariat
Annex 2: Joint FAO/WHO microbiological risk assessment activities