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Book (series)Measures for the control of Campylobacter spp. in chicken meat
Meeting report
2024Also available in:
No results found.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. -
Book (series)Salmonella and Campylobacter in Chicken Meat - Meeting Report. Microbiological Risk Assessment Series (MRA) 19 2009
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No results found.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. -
Book (series)Risk assessments of Salmonella in eggs and broiler chickens - Interpretative summary. Microbiological Risk Assessment Series (MRA) 1 2002This volume contains monographs on risk assessment of Salmonella in eggs and broiler chickens that have been prepared and reviewed by an international team of scientists. During their preparation input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. The monographs in this volume comprise data and methodology relevant to the four steps of risk assessment - hazard identification, ex posure assessment, hazard characterization and risk characterization - of Salmonella in eggs and broiler chickens. They include information on the efficacy of some of the possible risk management options for controlling these pathogens in eggs and broiler chickens. This volume and others in the Microbiological Risk Assessment series contain information that is useful to risk managers such as the Codex Alimentarius, governments and food regulatory agencies, scientists, food producers and in dustries and other people or institutions working in the area of microbiological hazards in foods, their impact on human health and food trade and their control.
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