Risk assessments on Salmonella in eggs and broiler chickens are now available.
The FAO/WHO risk assessments of Salmonella in eggs and broiler chickens have now been completed. These risk assessments have been prepared and reviewed by an international team of scientists. During their preparation input was received from several international fora including expert consultations and Codex committee meetings as well as via public and peer revie
Risk assessments of Salmonella in eggs and broiler chickens: Interpretative summary.Microbiological Risk Assessment Series 1. FAO/WHO (2002)
(ISBN 92-5-104873-8)
This is a summary of the risk assessments that is aimed more towards risk managers and other potential users of the risk assessments whose work is to develop policy, guidance and / or regulations aimed at reducing the risk to human health associated with Salmonella in poultry. It includes the answers to specific questions that were posed by the 33rd session of the Codex Committee on Food Hygiene (Report [pdf 292kb] ) regarding the risk posed by Salmonella in eggs and broilers and the efficacy of particular intervention strategies.
Risk assessments of Salmonella in eggs and broiler chickens.Microbiological Risk Assessment Series 2. FAO/WHO (2002)
(ISBN 92-5-104873-X)
Please note: This document is only available in English.
The technical report is a compilation of a wealth of information on Salmonella in eggs and broiler chickens, organised in a systematic risk assessment framework. It includes data and methodology relevant to the four steps of risk assessment - hazard identification, exposure assessment, hazard characterization and risk characterization - of Salmonella in eggs and broiler chickens. This document is aimed primarily at scientists and those with a technical background. It also includes information on the efficacy of some of the possible risk management options for controlling these pathogens in eggs and broiler chickens.
Related publications
Joint FAO/WHO expert consultation on risk assessment of microbiological hazards in foods FAO Headquarters, Rome, Italy, 17-21 July 2000
Joint FAO/WHO Expert Consultation on Risk Assessment of Salmonella spp. in broilers and eggs and Listeria monocytogenes in ready to eat foods, FAO Headquarters, Rome, Italy, 30 April-4 May 2001
Risk assessments of Salmonella in eggs and broiler chickens. Food Nutrition and Agriculture 31 (2002)
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