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 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 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 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 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 Risk management strategies monitoring and surveillance written by Frans J.M. Smulders and published by BRILL. This book was released on 2023-08-28 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the veterinarian, monitoring and surveillance represent the best means of ensuring sustainable animal production at a time when consumer demands reflect awareness that many of the hazards associated with food animal production can be minimised or avoided through proper management at the primary production level. Preventive medicine and quality and safety assurance programmes are primarily based on knowledge of the existing strengths and weaknesses of the clients' enterprise and their ability to enact effective intervention measures. Accordingly, the food animal veterinarian relies upon effective monitoring of current performance and herd health status both for the purpose of maximising efficiency of production and providing an assurance that the primary food product meets required health standards in terms of freedom from those agents of concern that have their origin on the farm. These agents include foodborne parasites, pathogenic bacteria, some of which display a resistance to antimicrobial agents, contaminants of environmental origin, as well as chemical and pharmaceutical residues. The more successful these hazards are addressed at the farm, the better the quality and safety of the final product and their marketing possibilities will be. Communication between the primary producer and the food processing industry that facilitates real-time exchange of information on these issues is essential for the practice of preventive medicine at the herd and flock level. Integrated food chain quality and safety control programmes, when linked to such monitoring and surveillance principles in regard to both human and animal health, represent the means of achieving sustainable food animal production on a global scale, in line with the conclusions of WTO and EU. Volume 3 of the "Food Safety Assurance and Veterinary Public Health" series addresses this collaborative approach. Leading international experts from academia, industry and governmental institutions have been identified to deal with the various aspects of this collaborative approach in monitoring and surveillance.

Download or read book Salmonella in Domestic Animals written by Paul A. Barrow and published by CABI. This book was released on 2013 with total page 563 pages. Available in PDF, EPUB and Kindle. Book excerpt: Salmonella remains a major cause of economic loss in domestic livestock and human food poisoning worldwide. In the last 10 years there have been major advances in understanding the salmonella organism, meaning a compiled source of the new research is urgently needed. With fully updated chapters and new coverage of genome structure, virulence, vaccine development, molecular methods for epidemiology and exotics, this second edition is an invaluable resource for researchers of animal and human health.

Download or read book Measures for the control of non typhoidal Salmonella spp in poultry meat written by World Health Organization and published by World Health Organization. This book was released on 2024-01-15 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: In response to a request from the 52nd Session of the Codex Committee on Food Hygiene (CCFH), the FAO/WHO Joint Expert Meetings on Microbiological Risk Assessment (JEMRA) convened this meeting, to collate and assess the most recent scientific information relating to the control of non-typhoidal (NT)-Salmonella spp. in chicken meat. The assessment included a review of the Codex Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat (CXG 78-2011). The Campylobacter will be reviewed by another meeting. The expert consultation noted that no single control measure was sufficiently effective in reducing either the prevalence or the level of contamination of broilers and poultry meat with NT-Salmonella spp. Instead, it was emphasized that control strategies based on multiple intervention steps would have the greatest impact on controlling NT-Salmonella spp. in the broiler production chain. 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 The Use of Drugs in Food Animals written by National Research Council and published by National Academies Press. This book was released on 1999-01-12 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of drugs in food animal production has resulted in benefits throughout the food industry; however, their use has also raised public health safety concerns. The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the major food-producing animal industriesâ€"poultry, dairy, beef, swine, and aquaculture. The volume discusses the prevalence of human pathogens in foods of animal origin. It also addresses the transfer of resistance in animal microbes to human pathogens and the resulting risk of human disease. The committee offers analysis and insight into these areas: Monitoring of drug residues. The book provides a brief overview of how the FDA and USDA monitor drug residues in foods of animal origin and describes quality assurance programs initiated by the poultry, dairy, beef, and swine industries. Antibiotic resistance. The committee reports what is known about this controversial problem and its potential effect on human health. The volume also looks at how drug use may be minimized with new approaches in genetics, nutrition, and animal management.

Download or read book Campylobacter in Poultry Physiology Genetics and Detection Methods written by Steven C. Ricke and published by Frontiers Media SA. This book was released on 2022-11-29 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Meat Inspection and Control in the Slaughterhouse written by Thimjos Ninios and published by John Wiley & Sons. This book was released on 2014-06-11 with total page 742 pages. Available in PDF, EPUB and Kindle. Book excerpt: MEAT INSPECTION AND CONTROL IN THE SLAUGHTER HOUSE Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry and are intimately related to animal diseases and animal welfare. Huge steps have been taken over more than a century to prevent the transmission of pathogenic organisms and contagious diseases from animals to humans. Various factors influence the quality and safety of meat, including public health hazards (zoonotic pathogens, chemical substances and veterinary drugs) and animal health and welfare issues during transport and slaughter. Meat inspection is one of the most important programmes in improving food safety and its scope has enlarged considerably in recent decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food frauds and unfair competition. During the last two decades many food fraud cases have been reported that have caused concern among consumers and the industry. Subsequently, meat inspection has been faced with new challenges. Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade.This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.

Download or read book Exposure Assessment of Microbiological Hazards in Food written by World Health Organization and published by World Health Organization. This book was released on 2008 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: The guidelines aim to provide a practical framework and approach for undertaking exposure assessment of microbiological hazards (bacteria, fungi, viruses, protozoa and microbial toxins) in foods in the context of a risk assessment or as a stand-alone process.

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 307 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 The Role of Environmental Reservoirs in Campylobacter mediated Infection written by Shymaa Enany and published by Frontiers Media SA. This book was released on 2021-12-28 with total page 135 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Developments in Campylobacter Helicobacter Related Organisms Research CHRO 2019 written by Ozan Gundogdu and published by Frontiers Media SA. This book was released on 2021-02-11 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Poultry Meat Processing and Quality written by G Mead and published by Elsevier. This book was released on 2004-06-01 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. - An essential reference for the entire poultry meat industry - Reviews the key issues affecting poultry meat quality in production and processing - Extensive analysis of poultry meat safety issues

Download or read book Campylobacter written by Günter Klein and published by Academic Press. This book was released on 2016-09-19 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: Campylobacter: Features, Prevention and Detection of Foodborne Disease is a unique and valuable reference for researchers in academics and industry as well as risk managers and students in the field needing to understand how this specific pathogen behaves in order to improve control of the whole food processing chain. The content in this book provides essential, specific information to help further understand the disease and its impact on public health. Furthermore the characteristics of the pathogen are detailed as well as prevention and mitigation strategies. Written by national and international experts in the field, this book will be a practical source of information for food scientists, food microbiologists, food technologists, food industry responsibles, public health specialists, and students. - Provides detailed knowledge of transmission, detection, and of the biology and impact on public health of Campylobacter - Describes the specific adaptation and characteristics of Campylobacter as a foodborne pathogen - Presents prevention and mitigation strategies as well as legal aspects to improve risk management options