作者 FAO/WHO
書名 FAO/WHO Technical Meeting on Salmonella and Campylobacter in Chicken Meat : Microbiological Risk Assessment Series No. 19
出版項 Albany : World Health Organization, 2009
©2009
國際標準書號 9789240685383 (electronic bk.)
9789241547901
book jacket
說明 1 online resource (68 pages)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
系列 Microbiological Risk Assessment Series, No. 19 ; v.No. 19
Microbiological Risk Assessment Series, No. 19
附註 Intro -- CONTENTS -- Acknowledgements -- Contributors (Meeting Participants) -- Abbreviations -- Foreword -- Executive summary -- 1. Introduction -- 1.1 Background -- 1.2 Scope -- 1.3 Data sources and objectives -- 2. Differences in the nature of chicken meat production and the implications for Salmonella and Campylobacter -- 2.1 General characteristics of chicken meat production and processing systems -- 2.2 Regional perspectives: identification and consideration of critical differences -- 2.2.1 Primary production -- 2.2.2 Slaughterhouse -- 2.2.3 Data for risk assessment -- 3. Review of available scientific information on control of Salmonella and Campylobacter: occurrence and challenges,and state of the science -- 3.1 Primary production -- 3.1.1 Salmonella -- 3.1.2 Campylobacter -- 3.2 Processing -- 3.2.1 Salmonella -- 3.2.2 Campylobacter -- 3.3 Distribution, handling and preparation -- 3.3.1 Salmonella -- 3.3.2 Campylobacter -- 4. Examples of possible interventions for hazard reduction -- 4.1 Primary production -- 4.2 Processing -- 4.2.1 Handling of crates and pre-scalding -- 4.2.2 Scalding, de-feathering and evisceration -- 4.2.3 Head pulling -- 4.2.4 Evisceration -- 4.2.5 Crop removal -- 4.2.6 Decontamination (washing) -- 4.2.7 Chilling -- 4.2.8 Storage -- 4.3 Distribution, handling and preparation -- 4.3.1 Temperature control -- 4.3.2 Cross-contamination -- 4.4 Identification of data gaps -- 5. Evaluation of likely outcomes of specific interventions -- 5.1 Step 1: Depopulate and transport to slaughterhouse -- 5.1.1 Salmonella and Campylobacter -- 5.2 Step 2: Scalding, de-feathering and evisceration -- 5.2.1 Salmonella and Campylobacter -- 5.3 Step 3: Washing and chilling -- 5.3.1 Salmonella -- 5.3.2 Campylobacter -- 5.4 Step 4: Storage, retail and consumer handling -- 5.4.1 Salmonella -- 5.4.2 Campylobacter
6. Development of a Web-based risk-management tool -- 6.1 Background -- 6.1.1 Examples of tools already extant -- 6.1.2 Prototype tool for a Campylobacter/Salmonella Web-based tool -- 6.2 Suitability of outputs of the meeting for the prototype tool development -- 7. Summarized considerations of CCFH request -- 8. References -- Appendix -- 1. On use of chlorine, from FAO/WHO Consultation -- 2. Hypochlorite in carcass chillers -- 3. Draft summary of expert subgroup discussion on use of chlorine
Salmonella 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 risk managers, governments and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in the area of microbiological hazards in food, their impact on human health and food trade and their control. Co-published with WHO.--Publisher's description
Description based on publisher supplied metadata and other sources
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries
鏈接 Print version: FAO/WHO FAO/WHO Technical Meeting on Salmonella and Campylobacter in Chicken Meat : Microbiological Risk Assessment Series No. 19 Albany : World Health Organization,c2009 9789241547901
主題 Salmonella infections -- Prevention -- Congresses.;Campylobacter infections -- Prevention -- Congresses.;Salmonella infections in poultry -- Prevention -- Congresses.;Campylobacter infections in poultry -- Prevention -- Congresses.;Bacterial diseases in poultry -- Prevention -- Congresses.;Meat -- Contamination -- Congresses.;Chicken industry -- Health aspects -- Congresses
Electronic books
Alt Author World Health Organization,
UNAIDS,
World Health Organization,