Food safety and quality

Wanted: Experts on the control of Salmonella and Campylobacter in poultry meat


As we continueto read daily reports of outbreaks and product recalls due to Salmonella, it comes as no surprise that foodborne Salmonella causes more than 78 million illnesses and over 59 000 deaths, according to WHO estimates. Although shocking on its own merits, when combined with Campylobacter, these two pathogens are linked to most of the foodborne diseasesreported worldwide and poultry meat isthe usual suspect. 

Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) on the control of Salmonella and Campylobacter in poultry meat is in search of scientific experts from around the globe to contribute to this important work. Experts in this area are encouraged to submit their CV no later than 01 June 2022. Successful candidates will collaborate with their peers to provide scientific advice to inform the update of the internationally recognized Codex Alimentarius Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat (CXG 78-2011). 

Since the late 1990s, FAO and WHO have convened expert meetings and consultations to address the microbiological risk assessment (MRA) and to provide scientific advice in response to requests from Codex Alimentarius Commission, the international food standard-setting body. Individuals participate in their personal capacity, as technical experts, yet bring diverse regional and national perspectives that contribute to practical applications, particularly for low- and middle-income countries (LMICs).  

Over 370 experts from around the globe have contributed to the meeting outcomes that have been published in nearly 40 monographs in the FAO/WHO microbial risk assessment (MRA) series, addressing particular food commodities with microbial hazard(s) combinations or a methodological aspect of microbial risk assessment. FAO/WHO MRA series inform Codex decision-making for the development of international standards for safe food and fair trade in food products; are consulted by risk managers such as food safety authorities and food business operators to make science-based decisions and are used by academics to advance food safety research and educate the next generation of food safety professionals. 

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