Microbiological
Risk Assessment
Series 19
Salmonella and Campylobacter
in chicken meat
MEETING REPORT
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Microbiological Salmonella and Campylobacter MEETING REPORT |
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FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
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ABSTRACT 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 ensure 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 o thers in this Microbiological Risk
Assessment Series contain information that is useful to both risk
assessors and risk managers, 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.
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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 or of the World Health Organization concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers of boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO or WHO in preference to others of a similar nature that are not mentioned. All reasonable precautions have been taken by the World Health Organization and the Food and Agricultural Organization of the United Nations to verify the information contained in this publication. However, the published material is being distributed without warranty of any kind, either expressed or implied. The responsibility for the interpretation and use of material lies with the reader. In no event shall the World Health Organization or the Food and Agriculture Organization of the United Nations be liable for damages arising from its use. This report contains the collective views of an international group of experts and does not necessarily represent the decisions or the stated policy of FAO or of WHO.
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CONTENTS Acknowledgements
Appendix |
© FAO 2010
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