Download or read book Controlling Campylobacter in the Chicken Meat Chain written by M.-J. Bogaardt and published by . This book was released on 2004 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Controlling Campylobacter in the Chicken Meat Chain written by M. J. J. Mangen and published by . This book was released on 2005 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Measures for the control of Campylobacter spp in poultry meat written by World Health Organization and published by World Health Organization. This book was released on 2024-05-10 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Measures for the control of Campylobacter spp in chicken meat written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2024-03-08 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Controlling Campylobacter in the Chicken Meat Chain written by Marie-Josée J. Mangen and published by . This book was released on 2005 with total page 70 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Safety in Poultry Meat Production written by Kumar Venkitanarayanan and published by Springer. This book was released on 2019-03-11 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Food Safety Control in the Poultry Industry written by G.C. Mead and published by Elsevier. This book was released on 2005-08-08 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: The safety of poultry meat and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Food safety control in the poultry industry summarises this research and its implications for all those involved in supplying and marketing poultry products.The book begins by analysing the main hazards affecting poultry meat and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins.With its distinguished editor and international team of contributors, Food safety control in the poultry industry is a standard reference for both academics and food companies. Reviews recent research on identifying and controlling hazards at all stages in the supply chain Edited by a leading expert in this hot area with contributions from a worldwide team of experts Identify how to meet and excede consumers high expectations in food safety

Download or read book Fighting Campylobacter Infections written by Steffen Backert and published by Springer Nature. This book was released on 2021-02-23 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited volume explores Campylobacter species, which are some of the most important foodborne pathogens. Above all, contaminated poultry meat can cause human gastroenteritis in both developed and developing countries. The respective contributions reveal how these infections can also increase the risk of generalized paralytic diseases such as Guillain-Barré syndrome, Miller-Fisher syndrome, and Chinese paralytic syndrome. Due to their influence on the nervous system, circulatory system, and various organs, Campylobacter infections represent a serious public health concern. Campylobacter can be effectively combated by addressing the hygienic conditions in both food production and human lifestyles. Accordingly, the authors put forward a One Health perspective, which provides readers with essential insights into the basic biology of Campylobacter, as well as practical guidance on aspects ranging from food production to the clinical treatment of infections. Chapters 'Population Biology and Comparative Genomics of Campylobacter Species' and 'Natural Competence and Horizontal Gene Transfer in Campylobacter' are available open access under a Creative Commons Attribution 4.0 International License via link.springer.com.

Download or read book Salmonella and Campylobacter in Chicken Meat written by World Health Organization and published by World Health Organization. This book was released on 2009 with total page 67 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Colonization Control of Human Bacterial Enteropathologens in Poultry written by Leroy Blankenship and published by Academic Press. This book was released on 2012-12-02 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: Colonization Control of Human Bacterial Enteropathogens in Poultry consists of papers presented at the International Symposium on Colonization Control of Human Bacterial Enteropathogens in Poultry. Organized into four parts, the book begins by discussing the environmental factors and sources associated with colonization control of human bacterial enteropathogens in poultry. It then describes the progress in the development of competitive exclusion as a treatment to prevent colonization of poultry by human bacterial enteropathogen. Presentations concerning the mechanisms of colonizationof chickens by Salmonella and Campylobacter are shown in the third part. Lastly, the book discusses the immunization aspects of controlling Salmonella commensal colonization of chickens. This book will stimulate and focus worldwide research that will accelerate progress toward the knowledge and technologies with which microbiologically safer, more wholesome poultry products can be made available toconsumers.

Download or read book Microbiological Criteria as a Decision Tool for Controlling Campylobacter in the Broiler Meat Chain written by A.N. Swart and published by . This book was released on 2013 with total page 35 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Antimicrobial Resistant Campylobacter Species in the Food Chain written by Christine Neustaedter and published by . This book was released on 2022 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Background: Campylobacter spp., commonly detected in poultry, are the third most common cause of foodborne illness in Canada. Campylobacter while self-limiting and typically only requiring supportive care treatment, can be resistant to antimicrobials important to human health. To better understand the dissemination of antimicrobial resistant Campylobacter, the overall objective of this thesis was to investigate the human exposure to, and risk from, antimicrobial resistant Campylobacter in Canada. In addition to investigating transmission pathways in general, because of the contribution of chicken meat to Campylobacter spread, this thesis also investigated the potential exposure from broiler chickens. Methods: A scoping review was used, following PRISMA guidelines and the Joanna Briggs Institute framework, to determine factors potentially associated with human infection with Campylobacter spp. that are resistant to fluoroquinolones, macrolides, or tetracyclines. An integrated assessment model component was developed to evaluate the probability of human exposure to antimicrobial resistant Campylobacter spp. from broiler chicken in Canada, specifically resistance to fluoroquinolones, tetracyclines, or macrolides, and identify knowledge and data gaps. Results: The scoping review identified 8,527 de-duplicated articles and 27 articles were included after screening. Factors were broadly categorized into seven categories: animal contact, prior antimicrobial use, participant characteristics, food and food preparation, travel, underlying health conditions, and water. Articles exploring factors related to travel (n=17) and participant characteristics (n=14) were most common. The factors and regions studied, the types of investigations, and the knowledge they contributed were broad and diverse. The populations included, data sources utilized, and analyses employed varied greatly. Travel was an important risk factor, and infections were commonly associated with gastrointestinal Campylobacter jejuni and were often evaluated using only a univariable analysis. Most of the studies were conducted in a small sample of high-income, westernized countries. The integrated assessment model literature review identified 7,344 de-duplicated articles of which 15 articles were included in the qualitative synthesis after screening. Identified factors were allocated into the model at three stages of production: farm, abattoir, and retail. Factors included management practices, antimicrobial use on farm, chilling type at processing, and packaging type. Two scenarios were compared to a reference scenario to investigate: 1. How the Canadian context influenced human exposure to antimicrobial resistant Campylobacter. 2. How fluoro(quinolone) use in broiler chickens influenced human exposure to antimicrobial resistant Campylobacter. Conclusions: This thesis contributed the first scoping review of potential factors associated with human infections with antimicrobial resistant Campylobacter. The heterogeneity of the results and articles provided a broad overview of the available factors while also illuminating areas for potential future research. These future research areas include studies examining time at risk and AMR, the effect of comorbidities that require antimicrobial use, and the recent effects of antimicrobial stewardship policies. This thesis also represents the first integrated assessment model that brings together the body of literature to estimate human risk of exposure to antimicrobial resistant Campylobacter from broiler chicken in Canada. This model framework can now be used for future understanding of the risk of exposure of Canadians from the broiler production chain. The model also provided initial insights into factors that may influence the levels of antimicrobial resistant Campylobacter in the broiler food chain while identifying substantial gaps in data and knowledge. The median estimated number of Canadians potentially exposed (NCPE) values ranged from 101.71 to 2,052.65 standardized per 100,000 and the maximum values ranged from 14.041.95 to 19,066.81 standardized per 100,000. One key result from the fluoroquinolone resistance model suggests that there is persistent fluoroquinolone resistant Campylobacter spp. in Canada in broiler chickens. Two important assumptions of interest were that modeled factors occurred independently of each other and that they also occurred concurrently. The model currently does not account for time or ordering of factors and did not have enough data to control and evaluate correlations or interactions between factors, which may affect external validity. Lastly, this thesis suggests areas for future research including filling gaps in baseline surveillance data, a need for increased transparency about the prevalence of broiler chicken production types and extending the model past the retail node to include consumer practices and human health outcomes.

Download or read book Towards effective food chains written by Jacques Trienekens and published by BRILL. This book was released on 2023-09-04 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food chain management research can help in the analysis and redesign of value creation and the product flow throughout the chain from primary producer down to the consumer. The aim is to meet consumer and societal requirements effectively at minimal cost. In the Wageningen UR strategic research program, Agrologistics and Supply Chains (2005-2009), a large number of Wageningen UR research institutes were involved in multi-disciplinary and applied research projects in order to shed light on diverse food supply chain management challenges such as, design of chain strategies, collaboration efficiencies between chain partners, management of risks in chains, innovative modeling concepts and application of information technologies. This book presents the results of this program. It offers a diverse disciplinary spectrum on food supply chains and it’s challenges in 15 chapters. It contributes considerably to the advancement of our knowledge on management and control of food supply chains.

Download or read book Interventions Methods and Ingredients for Controlling Campylobacter Jejuni in Meat and Poultry Products written by Rebecca Anne Hendricks and published by . This book was released on 2000 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Microbiological Risk Assessment Guidance for food written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2021-06-07 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: This document provides guidance on undertaking risk assessment of all microbial hazards which may adversely affect human health in foods along a food chain. This document is also intended to provide practical guidance on a structured framework for carrying out risk assessment of microbiological hazards in foods, focussing on the four components including hazard identification, hazard characterization, exposure assessment and risk characterization. These guidelines therefore represent the best practice at the time of their preparation, and it is hoped that they will help stimulate further developments and disseminate the current knowledge.

Download or read book Microorganisms in Foods 7 written by International Commission on Microbiological Specifications for Foods and published by Springer. This book was released on 2018-02-22 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk management can be used to establish goals such as a “tolerable levels of risk,” Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling foodborne illness. Guidelines for establishing effective management systems for control of specific hazards in foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition, a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes. The respective roles of industry and government are also explored, recognizing that it is through their collective actions that effective food safety systems are developed and verified. Understanding these systems and concepts can help countries determine whether imported foods were produced with an equivalent level of protection. Microorganisms in Foods 7 is intended for anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial applications. It is also intended for those identifying the most effective use of microbiological testing in the food supply chain. For students in food science and technology, this book provides a wealth of information on food safety management principles used by government and industry, with many references for further study. The information was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods in international commerce. The current membership consists of fifteen food microbiologists from twelve countries, drawn from government, universities, and food processing and related industries.

Download or read book Effect of Different Poultry Production Methods on Campylobacter Incidence and Transmission in the Broiler Meat Food Chain written by Maria Camilla Brena and published by . This book was released on 2013 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: