FAO FOOD AND NUTRITION PAPER 75

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


The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

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

All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Publishing Management Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to copyright@fao.org


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

Back cover