Salmonella and Campylobacter in Chicken Meat
Title | Salmonella and Campylobacter in Chicken Meat PDF eBook |
Author | World Health Organization |
Publisher | World Health Organization |
Pages | 67 |
Release | 2009 |
Genre | Medical |
ISBN | 9241547901 |
Salmonellosis and campylobacteriosis are among the most frequently reported foodborne diseases worldwide. While numerous potential vehicles of transmission exist, commercial chicken meat has been identified as one of the most important food vehicles for these organisms. As a result, the Codex Alimentarius Commission agreed that guidelines for the control of Salmonella and Campylobacter in poultry was a priority and initiated their development in 2007.
Salmonella and Campylobacter in Chicken Meat
Title | Salmonella and Campylobacter in Chicken Meat PDF eBook |
Author | |
Publisher | |
Pages | 49 |
Release | 2009 |
Genre | |
ISBN |
Salmonella and Campylobacter in Chicken Meat
Title | Salmonella and Campylobacter in Chicken Meat PDF eBook |
Author | FAO. |
Publisher | |
Pages | 49 |
Release | 2009 |
Genre | Chicken disease |
ISBN |
Measures for the control of Campylobacter spp. in poultry meat
Title | Measures for the control of Campylobacter spp. in poultry meat PDF eBook |
Author | World Health Organization |
Publisher | World Health Organization |
Pages | 128 |
Release | 2024-05-10 |
Genre | Medical |
ISBN | 9240088083 |
To collate and assess the most recent scientific information relevant to the control of thermotolerant Campylobacter species in broiler production and chicken meat, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) convened a meeting in Rome, Italy in February 2023.The expert committee reviewed the available data on Campylobacter control including scientific literature published from 2008 to October 2022 and data submitted in response to a call for data for this meeting. The experts: 1) determined the quality and quantity of evidence of control measures for Campylobacter, 2) evaluated the impact of measures to control Campylobacter in the broiler production chain, 3) determined which hazard-based interventions pertained specifically to Campylobacter and which were general to the control of foodborne pathogens in the pre- and post-harvest broiler production chain, and 4) reviewed and recommended revisions to the Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat. This report describes the output of this expert meeting and the advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the hazard in poultry.
Salmonella and Campylobacter in Chicken Meat
Title | Salmonella and Campylobacter in Chicken Meat PDF eBook |
Author | |
Publisher | |
Pages | 49 |
Release | 2002 |
Genre | Campylobacter |
ISBN | 9789251064115 |
Food Safety in Poultry Meat Production
Title | Food Safety in Poultry Meat Production PDF eBook |
Author | Kumar Venkitanarayanan |
Publisher | Springer |
Pages | 307 |
Release | 2019-03-11 |
Genre | Technology & Engineering |
ISBN | 3030050114 |
This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production. Chapters address recent topics of interest such as organic poultry production, antimicrobial resistant pathogens in poultry, antibiotic usage in poultry production, and pre- and post- harvest approaches to improving poultry meat safety. The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens such as Salmonella, Campylobacter spp. and pathogenic Escherichia coli (APEC linked to human infections), leading to economic losses to the poultry industry and impacting public health. Advances in knowledge in microbiology, molecular biology, immunology and “omics” fields have intensified efforts to improve the microbiological safety of poultry by targeting virulence mechanisms of the pathogens, developing vaccines and improving gut health in chickens. Moreover, due to the emergence of multidrug resistance in poultry-borne pathogens, and growth of organic poultry production, there exists significant interest for developing natural strategies for controlling pathogens in chickens. This edited volume provides insight into these strategies and covers other material of interest to food microbiologists, public health personnel, and poultry scientists. Readers of various backgrounds will appreciate its incorporation of recent developments not covered in other publications on the subject.
Measures for the control of Campylobacter spp. in chicken meat
Title | Measures for the control of Campylobacter spp. in chicken meat PDF eBook |
Author | Food and Agriculture Organization of the United Nations |
Publisher | Food & Agriculture Org. |
Pages | 128 |
Release | 2024-03-08 |
Genre | Technology & Engineering |
ISBN | 925138584X |
To collate and assess the most recent scientific information relevant to the control of thermotolerant Campylobacter species in broiler production and chicken meat, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) convened a meeting in Rome, Italy in February 2023. The expert committee reviewed the available data on Campylobacter control including scientific literature published from 2008 to October 2022 and data submitted in response to a call for data for this meeting. The experts: 1) determined the quality and quantity of evidence of control measures for Campylobacter, 2) evaluated the impact of measures to control Campylobacter in the broiler production chain, 3) determined which hazard-based interventions pertained specifically to Campylobacter and which were general to the control of foodborne pathogens in the pre- and post-harvest broiler production chain, and 4) reviewed and recommended revisions to the Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat. This report describes the output of this expert meeting and the advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the hazard in poultry.