FAO FOOD AND NUTRITION PAPER 72 Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods Risk characterization of Salmonella Spp. in eggs and broiler chickens and Listeria monocytogenes in ready-to-eat foods FAO Headquarters, Rome, Italy 30 April - 4 May 2001
	Table of Contents

ISBN 92-5-104608-5
ISSN 0254-4725

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© FAO and WHO 2001

Contents

Acknowledgements

1. INTRODUCTION

2. BACKGROUND

3. OBJECTIVES OF THE CONSULTATION

4. SUMMARY OF THE PROCEDURES AND GENERAL DISCUSSIONS

5. RISK ASSESSMENT OF SALMONELLA SPP. IN BROILER CHICKENS AND EGGS

5.1 INTRODUCTION
5.2 SCOPE OF THE RISK ASSESSMENT
5.3 APPROACH TAKEN

5.3.1 Hazard identification and hazard characterization
5.3.2 Risk characterization for Salmonella Enteritidis in eggs
5.3.3 Risk characterization of Salmonella spp. in broiler chickens

5.4 KEY FINDINGS OF THE RISK ASSESSMENT

5.4.1 Hazard characterization for Salmonella
5.4.2 Risk characterization for Salmonella Enteritidis in eggs
5.4.3 Risk characterization of Salmonella spp. in broiler chickens

5.5 LIMITATIONS AND CAVEATS INCLUDING UNCERTAINTY AND VARIABILITY

5.5.1 Hazard characterization for Salmonella spp.
5.5.2 Risk characterization of Salmonella Enteritidis in eggs
5.5.3 Risk characterization of Salmonella spp. in broiler chickens

5.6 GAPS IN THE DATA

5.6.1 Hazard characterization
5.6.2 Exposure assessment of Salmonella Enteriditis in eggs
5.6.3 Exposure assessment of Salmonella spp. in broiler chickens

5.7 RESPONSE TO THE SPECIFIC RISK MANAGEMENT QUESTIONS POSED BY THE CODEX COMMITTEE ON FOOD HYGIENE.

5.7.1 Estimation of the risk from pathogenic Salmonella spp. consequential to a range of levels for the general population and for various susceptible population groups. (elderly, children, immunocompromised patients).
5.7.2 The effect of specific management interventions on the risk posed by Salmonella Enteritidis in eggs.
5.7.3 The effect of specific management interventions on the risk posed by Salmonella spp. in broiler chickens.

5.8. CONCLUSIONS AND RECOMMENDATIONS

6. RISK ASSESSMENT OF LISTERIA MONOCYTOGENES IN READY-TO-EAT FOODS

6.1 INTRODUCTION
6.2 SCOPE OF THE RISK ASSESSMENT
6.3 APPROACH TAKEN

6.3.1 Hazard identification
6.3.2 Exposure assessment
6.3.3 Hazard characterization
6.3.4 Risk characterization

6.4 KEY FINDINGS OF THE RISK ASSESSMENT

6.4.1 General
6.4.2 Exposure assessment
6.4.3 Hazard characterization
6.4.4 Risk characterization

6.5 LIMITATIONS AND CAVEATS INCLUDING UNCERTAINTY AND VARIABILITY

6.5.1 Modelling
6.5.2 Prevalence and cell number
6.5.3 Consumption characteristics
6.5.4 Modelling of dose-response
6.5.5 Modelling of microbial growth

6.6 GAPS IN THE DATA
6.7 RESPONSE TO THE SPECIFIC RISK MANAGEMENT QUESTIONS POSED BY THE CODEX COMMITTEE ON FOOD HYGIENE

6.7.1 Evaluation of the risk from Listeria monocytogenes to susceptible population groups compared to the general population
6.7.2 Risk from Listeria monocytogenes in food when the number of organisms does not exceed a specified level at the point of consumption.
6.7.3 Risk from Listeria monocytogenes in foods that support growth and do not support growth under specific storage conditions and shelf-life.

6.8 CONCLUSIONS AND RECOMMENDATIONS

7. APPLICABILITY OF THE RISK ASSESSMENT WORK

7.1 INTRODUCTION
7.2 APPLICABILITY: TRAINING AND CAPACITY BUILDING
7.3 APPLICABILITY: UNDERTAKING RISK ASSESSMENTS

7.3.1 Adaptability of the exposure assessment component
7.3.2 Adaptability of the hazard characterization component
7.3.3 Other applications of the FAO/WHO risk assessment documents

8. OVERALL CONCLUSIONS OF THE EXPERT CONSULTATION

9. RECOMMENDATIONS

ANNEX 1: PARTICIPANTS

EXPERTS
MEMBERS OF THE EXPERT DRAFTING GROUPS

Listeria monocytogenes in ready-to-eat foods
Salmonella spp. in broiler chickens and eggs

JOINT FAO/WHO SECRETARIAT
RESOURCE PEOPLE

ANNEX 2: JOINT FAO/WHO MICROBIOLOGICAL RISK ASSESSMENT ACTIVITIES

ANNEX 3: LIST OF WORKING DOCUMENTS

FAO technical papers

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