Microbiological risk management is a dynamic process, using data inputs and decision-making parameters that may change over time.
As microbiological food safety issues are brought to the attention of risk managers, there needs to be a systematic preliminary process that brings particular issues into focus and guides further action.
Using microbiological risk assessment in food safety risk management is an area that is still developing. For MRA to become a truly useful decision-support tool there is a need for risk managers to understand when and how it can be used.
Management of Campylobacter and Salmonella in Chicken Meat
The 34th Session of the Codex Alimentarius Commission adopted Guidelines for the control of Campylobacter and Salmonella in chicken meat. This provides guidance on Good Hygienic Practices and hazard- based control measures as well as approaches for risk-based control of these two pathogens on chicken meat. Some tools and information to assist with the implementation of these guidelines are provided below.