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MeetingReducing of Food-borne hazards, including microbiological and others, with emphasis on emerging hazards 2002The ultimate risk management goal of food safety regulators is the control or reduction of food-borne hazards and in turn, reduction in the incidence of food-borne illness. Risk management involves weighing policy alternatives in light of available data and selecting and implementing appropriate control options for protecting the public health. To be effective, risk management strategies must be developed with a continual exchange of information by all interested parties, thus ensuring that the process and the strategies are considered transparent and are trusted. In addition, risk management strategies must continually change as new hazards emerge and as scientific and technological advances occur.
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Book (series)Risk assessment of Campylobacter spp. in broiler chickens. Technical report. Microbiological Risk Assessment Series (MRA) 12 2009
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No results found.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. -
No Thumbnail AvailableBook (stand-alone)Risk characterization of Salmonella spp. in eggs and broiler chickens and Listeria monocytogenes in ready-to-eat foods
Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods
2001In continuing their activities on risk assessment of microbiological hazards in foods FAO and WHO convened a joint expert consultation from 30 April to 4 May 2001 at FAO headquarters in Rome. The consultation focused on the finalization of the FAO/WHO risk assessments on Salmonella spp. in eggs and broiler chickens and Listeria monocytogenes in ready-to-eat foods. This report summarizes the outcome of the meeting including the key findings of the above-mentioned risk assessments. It provides a p reliminary response to the risk management questions on these pathogens posed by the Codex Committee on Food Hygiene. The report also provides some advice on how these risk assessments can be adapted and used by FAO and WHO member countries.
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