LEADER 04206nam 2200793Ia 450 001 9910817540703321 005 20230721013810.0 010 $a1-282-76084-X 010 $a9786612760846 010 $a92-4-068538-3 035 $a(CKB)2670000000067991 035 $a(EBL)579090 035 $a(OCoLC)700687943 035 $a(SSID)ssj0000436434 035 $a(PQKBManifestationID)12127397 035 $a(PQKBTitleCode)TC0000436434 035 $a(PQKBWorkID)10445217 035 $a(PQKB)10008448 035 $a(MiAaPQ)EBC579090 035 $a(Au-PeEL)EBL579090 035 $a(CaPaEBR)ebr10411813 035 $a(CaONFJC)MIL276084 035 $a(EXLCZ)992670000000067991 100 $a20100525d2009 uf 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aSalmonella and campylobacter in chicken meat$b[electronic resource] $emeeting report 210 $aRome $cNutrition and Consumer Protection Division, Food and Agriculture Organization of the United Nations ;$aGeneva $cDepartment of Food Safety and Zoonoses$dc2009 215 $a1 online resource (68 p.) 225 1 $aMicrobiological risk assessment series ;$v19 300 $a"The discussions and outcome of a Technical Meeting, convened by FAO and WHO, held 4 to 8 May 2009 in Rome, Italy." 311 $a92-4-154790-1 320 $aIncludes bibliographical references. 327 $aCONTENTS; Acknowledgements; Contributors (Meeting Participants); Abbreviations; Foreword; Executive summary; 1. Introduction; 2. Differences in the nature of chicken meat production and the implications for Salmonella and Campylobacter; 3. Review of available scientific information on control of Salmonella and Campylobacter: occurrence and challenges,and state of the science; 4. Examples of possible interventions for hazard reduction; 5. Evaluation of likely outcomes of specific interventions; 6. Development of a Web-based risk-management tool; 7. Summarized considerations of CCFH request 327 $a8. ReferencesAppendix 330 $aSalmonella and campylobacteriosis are among the most frequently reported foodborne diseases worldwide. Codex Alimentarius Commission agreed that guidelines for the control of both diseases in poultry was a priority and initiated their development in 2007. In order to continue their work the Codex Committee in Food Hygiene requested FAO and WHO to provide them with the necessary scientific advice. In response to that a technical meeting was convened; the discussions and the outcome of which are documented in this report. This volume contains information that is useful to both risk assessors and 410 0$aMicrobiological risk assessment series ;$v19. 606 $aSalmonella infections$xPrevention$vCongresses 606 $aCampylobacter infections$xPrevention$vCongresses 606 $aSalmonella infections in poultry$xPrevention$vCongresses 606 $aCampylobacter infections in poultry$xPrevention$vCongresses 606 $aBacterial diseases in poultry$xPrevention$vCongresses 606 $aMeat$xContamination$vCongresses 606 $aChicken industry$xHealth aspects$vCongresses 606 $aFoodborne diseases$vCongresses 606 $aFood contamination$xPrevention$vCongresses 615 0$aSalmonella infections$xPrevention 615 0$aCampylobacter infections$xPrevention 615 0$aSalmonella infections in poultry$xPrevention 615 0$aCampylobacter infections in poultry$xPrevention 615 0$aBacterial diseases in poultry$xPrevention 615 0$aMeat$xContamination 615 0$aChicken industry$xHealth aspects 615 0$aFoodborne diseases 615 0$aFood contamination$xPrevention 676 $a664.93 712 02$aFood and Agriculture Organization of the United Nations. 712 02$aWorld Health Organization. 712 02$aWorld Health Organization.$bDept. of Food Safety, Zoonoses and Foodborne Diseases. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910817540703321 996 $aSalmonella and campylobacter in chicken meat$92041452 997 $aUNINA