A joint FAO/WHO Expert Meeting is planned in February on pre-and post-harvest control of Campylobacter spp. in poultry meat

At its 52nd session in 2022, the Codex Committee on Food Hygiene (CCFH) requested FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) to collate the relevant scientific information on Salmonella and Campylobacter in chicken meat in preparation for an update of the existing Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat. Salmonellosis and campylobacteriosis are among the most frequently reported foodborne diseases worldwide. For Campylobacter spp., JEMRA has conducted risk assessments in broiler chickens and evaluated intervention measures used in producing chicken meat. WHO estimated that in 2010 Campylobacter spp. And Salmonella spp. caused more than 95 million illnesses, 21 374 deaths, and nearly 2 142 000 disability-adjusted life year (DALY). While numerous potential transmission vehicles exist, commercial poultry meat has been identified as one of the most important food vehicles for non-typhoidal Salmonella spp. and Campylobacter spp. An expert meeting will be convened on the control of Campylobacter spp. in poultry meat from 6 – 10 February 2023 in Rome, Italy. A separate expert meeting on the control of non-typhoidal Salmonella spp. was held from 12 – 16 September 2023. @ https://www.who.int/news-room/events/detail/2023/02/06/default-calendar/joint-fao-who-expert-meeting-on-the-pre-and-post-harvest-control-of-campylobacter-spp.-in-poultry-meat

Joint FAO/WHO Expert Meeting on the pre- and post-harvest control of Campylobacter spp. in poultry meat

The purpose of the meeting is to collect, review and discuss relevant measures for controls of Campylobacter spp. from primary production to consumption of poultry meat. The scope of the meetings shall include, but will not be limited to, aspects of primary production, processing, distribution, handling, preparation, retail and consumption of poultry meat. Emphasis will be placed on the identification and evaluation of solutions to reduce campylobacteriosis associated with consumption of poultry meat, taking into consideration their effectiveness and practicalities.

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