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Human Campylobacteriosis Epidemic in Iceland 1998-2000 and Effect of Interventions Aimed at Poultry and Humans

Conference Room Document proposed by Iceland








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    Book (stand-alone)
    Risk assessment of Campylobacter spp. in broiler chickens and Vibrio spp. in seafood
    Report of a Joint FAO/WHO Expert - Consultation - Bangkok, Thailand 9 August 2002
    2003
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    The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) convened an expert consultation on “Risk assessment of Campylobacter spp. In broiler chickens and Vibrio spp. in seafood” in the FAO Regional Office for Asia and the Pacific (RAP), Bangkok, Thailand on 5 - 9 August 2002. The list of participants is presented in Annex 1. Mr Dong Qingsong, FAO Deputy Regional Representative for Asia and the Pacific and Officer-in-charge, RAP, opened the meetin g on behalf of the two sponsoring organizations. In welcoming the participants Mr Qingsong noted the increasing significance of microbiological hazards in relation to food safety. He noted that international trade had amplified the opportunity for these hazards to be disseminated from the original point of production to locations thousands of miles away, thereby permitting such food safety hazards to impact on public health and trade in more than one country. Mr Qingsong observed that this under lined the need to first consider microbiological hazards at the international level and provide the means by which they can then be addressed at regional and national levels. He highlighted the commitment of FAO and WHO to provide a neutral international forum to consider new approaches to achieving food safety, and in particular to address microbiological risk assessment.
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    Book (series)
    Risk assessment of Campylobacter spp. in broiler chickens. Interpretative summary. Microbiological Risk Assessment Series (MRA) 11 2009
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    This risk assessment has been elaborated over a number of years. A number of national risk assessments that were available or being finalized when this work was initiated in 2001 were used as a basis from which to elaborate this risk assessment. In the course of its development, the risk assessment has been reviewed by two expert consultations—in 2001 and 2002—and been presented in various forums, including the Codex Committee on Food Hygiene and some international scientific conferences and mee tings. Finally, it was subjected to peer review in 2006. Comments and feedback received at each of these steps have been taken into account in the finalization of the risk assessment. In parallel to the elaboration of this risk assessment, research into Campylobacter spp. in broiler chickens and related issues has been ongoing, and risk assessment work at a national level has continued in some countries. Taking this into consideration, the recent literature has been reviewed and incorporated int o this work as appropriate to ensure that the risk assessment is current at the time of publication in terms of recent developments in scientific knowledge and data.
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    Book (series)
    Measures for the control of Campylobacter spp. in chicken meat
    Meeting report
    2024
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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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