Food safety and quality
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Campylobacter spp. in broiler chickens

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:


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