Food safety and quality
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Campylobacter spp. in food

FAO and WHO initiated a risk assessment on Campylobacter spp. in broiler chickens in 2001.  An ad hoc expert drafting group was established to examine the available relevant information and undertake the risk assessment.

Their work has been reviewed and guided by two expert consultations. Also in the course of the work, updates and interim replies to their questions posed have been provided to the Codex Committee on Food Hygiene (CCFH) and the Codex Committee on Meat Products (CCMP).

The final risk assessment summary and report are available here:

    The Global View of Campylobacteriosis.The Global View of Campylobacteriosis.

    This report is the output of an Expert Consultation on The Global View of Campylobacteriosis which was convened in Utrecht, Netherlands on 9–11 July 2012 by WHO in collaboration with FAO and OIE. Campylobacter is one of the most frequently occurring bacterial agents of gastroenteritis. The true incidence of gastroenteritis due to Campylobacter spp. is poorly known, particularly in low and middle income countries; studies in high-income countries have estimated the annual incidence at between 4.4 and 9.3 per 1000 population. As a result this report looks at the burden of disease and health impact of campylobacteriosis, considers the issues and challenges related to surveillance and antimicrobial resistance, considers the use of source attribution in managing campylobacteriosis and looks at options for control and the impact of various measures.


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