MARC 主機 00000nam a22004933i 4500 
001    EBC579090 
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007    cr cnu|||||||| 
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035    (Au-PeEL)EBL579090 
035    (CaPaEBR)ebr10411813 
035    (CaONFJC)MIL276084 
035    (OCoLC)700687943 
040    MiAaPQ|beng|erda|epn|cMiAaPQ|dMiAaPQ 
050  4 QR601.5 -- .S24 2009eb 
082 0  664.93 
100 1  FAO/WHO 
245 10 FAO/WHO Technical Meeting on Salmonella and Campylobacter 
       in Chicken Meat :|bMicrobiological Risk Assessment Series 
       No. 19 
264  1 Albany :|bWorld Health Organization,|c2009 
264  4 |c©2009 
300    1 online resource (68 pages) 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
490 1  Microbiological Risk Assessment Series, No. 19 ;|vv.No. 19
505 0  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 
505 8  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 
520    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 
588    Description based on publisher supplied metadata and other
       sources 
590    Electronic reproduction. Ann Arbor, Michigan : ProQuest 
       Ebook Central, 2020. Available via World Wide Web. Access 
       may be limited to ProQuest Ebook Central affiliated 
       libraries 
650  0 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 
655  4 Electronic books 
700 1  World Health Organization, 
700 1  UNAIDS, 
700 1  World Health Organization, 
776 08 |iPrint version:|aFAO/WHO|tFAO/WHO Technical Meeting on 
       Salmonella and Campylobacter in Chicken Meat : 
       Microbiological Risk Assessment Series  No. 19|dAlbany : 
       World Health Organization,c2009|z9789241547901 
830  0 Microbiological Risk Assessment Series, No. 19 
856 40 |uhttps://ebookcentral.proquest.com/lib/sinciatw/
       detail.action?docID=579090|zClick to View