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Measures for the control of non-typhoidal Salmonella spp. in poultry meat

Meeting report











FAO & WHO. 2023. Measures for the control of non-typhoidal Salmonella spp. in poultry meat  Meeting report. Microbiological Risk Assessment Series, No. 45. Rome. 



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    Measures for the control of Campylobacter spp. in chicken meat
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    To collate and assess the most recent scientific information relevant to the control of thermotolerant Campylobacter species in broiler production and chicken meat, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) convened a meeting in Rome, Italy in February 2023.The expert committee reviewed the available data on Campylobacter control including scientific literature published from 2008 to October 2022 and data submitted in response to a call for data for this meeting. The experts: 1) determined the quality and quantity of evidence of control measures for Campylobacter, 2) evaluated the impact of measures to control Campylobacter in the broiler production chain, 3) determined which hazard-based interventions pertained specifically to Campylobacter and which were general to the control of foodborne pathogens in the pre- and post-harvest broiler production chain, and 4) reviewed and recommended revisions to the Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat.This report describes the output of this expert meeting and the advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the hazard in poultry.
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    Interventions for the control of non-typhoidal Salmonella in beef and pork 2016
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    Nontyphoidal Salmonella spp. are estimated to cause 93.8 million cases of acute gastroenteritis and 155,000 deaths globally each year, approximately 85% of which are estimated to be foodborne, thus having a significant public health and economic impact on society. Pork products are among the top food-borne sources of Salmonella globally. While beef products have been implicated in several large outbreaks in recent years. Contamination of beef and pork with Salmonella can also negatively impact t he agri-food and trade sectors due to costly recalls of products and by limiting market access. In order to support the development of Codex “Guidelines for the Control of Nontyphoidal Salmonella spp. in Beef and Pork Meat”, FAO and WHO conducted a systematic review on the efficacy of all possible interventions from primary production to the end of processing to control Salmonella in pork and beef. Data was also sought directly from Member countries. All this information was then considere d by the expert meeting which was convened on 28 September to 2 October 2015 at FAO Headquarters, Rome, Italy. this meeting provided recommendations on potential control measures for the control of Salmonella in beef and pork, and where possible their efficacy, based on the available scinetific evidence to support the development of science based international guidance in this area. The outcome will be used by the Codex Alimentarius, the OIE and Member countries when addressing the problems pos ed by Salmonella in the beef and pork chains.
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    Salmonella and Campylobacter in Chicken Meat - Meeting Report. Microbiological Risk Assessment Series (MRA) 19 2009
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    Salmonellosis and campylobacteriosis are among the most frequently reported foodborne diseases worldwide. While numerous potential vehicles of transmission exist, commercial chicken meat has been identified as one of the most important food vehicles for these organisms. As a result, the Codex Alimentarius Commission agreed that guidelines for the control of Salmonella and Campylobacter in poultry was a priority and initiated their development in 2007. I n order t o continue t h e i r work and en sure t h a t i t was underpinned with the most robust scientific data, the Codex Committee in Food Hygiene requested FAO and WHO to provide them with the necessary scientific advice. In response to that request, FAO and WHO convened a Technical Meeting from 4 to 8 May 2009 in Rome, Italy, the discussions and the outcome of which are documented in this report. This volume and others in this Microbiological Risk Assessment Series contain information that is useful to both risk assessors and risk m anagers, including international scientific committees, the Codex Alimentarius Commission, governments and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in the area of microbiological hazards in foods, their impact on human health and food trade and their control.

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