FAO FOOD AND NUTRITION PAPER 75 Risk assessment of Campylobacter spp. in broiler chickens and Vibrio spp. in seafood Report of a Joint FAO/WHO Expert Consultation Bangkok, Thailand 5-9 August 2002
WHO FOOD SAFETY CONSULTATIONS WORLD HEALTH ORGANIZATION FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 2003
	Table of Contents

ISBN 92-5-104886-X
ISSN 0254-4725

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Contents

Acknowledgements
List of abbreviations

1. Introduction

2. Background

3. Objectives of the consultation

4. Summary of the general discussions

5. Risk Assessment of thermophilic Campylobacter spp. in broiler chickens

5.1 Summary of the Risk Assessment

5.1.1 Introduction
5.1.2 Scope
5.1.3 Approach
5.1.4 Key findings
5.1.5 Risk assessment and developing countries
5.1.6 Limitations and caveats
5.1.7 Gaps in the data

5.2 Review of the Risk Assessment

5.2.1 Introduction
5.2.2 Hazard identification
5.2.3 Exposure assessment:
5.2.4 Hazard characterization
5.2.5 Risk characterization
5.2.6 Risk assessment and developing countries
5.2.7 Data deficiencies

5.3 Utility and Applicability
5.4 Response to the specific risk management questions posed by the Codex Committee on Food Hygiene
5.5 Conclusions and Recommendations

6. Risk assessment of Vibrio spp. in seafood

6.1 Summary of the risk assessments

6.1.1 Introduction: Vibrio spp. in seafood
6.1.2 Scope
6.1.3 Vibrio parahaemolyticus in raw oysters consumed in Japan, New Zealand, Canada, Australia and the United States of America
6.1.4 Vibrio parahaemolyticus in bloody clams
6.1.5 Vibrio parahaemolyticus in finfish
6.1.6 Vibrio vulnificus in raw oysters
6.1.7 Choleragenic Vibrio cholerae O1 and O139 in warm-water shrimps for export

6.2 Review of the Risk Assessments

6.2.1 Introduction: Vibrio spp. in seafood
6.2.2 Vibrio parahaemolyticus in raw oysters consumed in Japan, New Zealand, Canada, Australia and the United States of America
6.2.3 Vibrio parahaemolyticus in bloody clams
6.2.4 Vibrio parahaemolyticus in finfish
6.2.5 Vibrio vulnificus in raw oysters
6.2.6 Choleragenic Vibrio cholerae O1 and O139 in warm-water shrimp for export

6.3 Utility and applicability
6.4 Response to the specific questions posed by the Codex Committee on Fish and Fishery Products
6.5 Response to the needs of the Codex Committee on Food Hygiene
6.6 Conclusions and recommendations

7. Conclusions

8. Recommendations

Annex 1: List of participants
Annex 2: List of working documents

FAO technical papers

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