Download or read book Risk Assessment of Campylobacter Spp in Broiler Chickens and Vibrio Spp in Seafood written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2003 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: On cover and title page: WHO food safety consultations.
Download or read book Risk Assessment of Campylobacter Spp in Broiler Chickens written by and published by . This book was released on 2009 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Risk Assessment of Campylobacter Spp in Broiler Chickens written by and published by Food & Agriculture Organization of the UN (FAO). This book was released on 2009 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt: "FAO and WHO have undertaken a risk assessment of Campylobacter spp. in broiler chickens as described in this volume. An interpretative summary of that work is described in this volume. This assessment compared the risk for a variety of scenarios and mitigation measures for control of the organism in a range of broiler chicken products. It also includes a review and analysis of current scientific information and a description of the risk model." --Back cover.
Download or read book Risk Assessment of Campylobacter Spp in Broiler Chickens written by World Health Organization and published by Microbiological Risk Assessmen. This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Campylobacter is a leading cause of enteric infections in many countries. The principal reservoir of pathogenic Campylobacter spp. is the alimentary tract of wild and domesticated mammals and birds. FAO and WHO have undertaken a risk assessment of Campylobacter spp. in broiler chickens. This assessment compared the risk for a variety of scenarios and mitigation measures for control of the organism in a range of broiler chicken products. This volume contains information that is useful to both risk assessors and risk managers, governments and food regulatory agencies, industry and other people or institutions with an interest in Campylobacter spp. in broiler chickens, the public health impact and the use of risk assessment in the evaluation and selection of potential control strategies--Publisher's description.
Download or read book Risk Assessment of Campylobacter Spp in Broiler Chickens written by and published by Food & Agriculture Organization of the UN (FAO). This book was released on 2009 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt: "FAO and WHO have undertaken a risk assessment of Campylobacter spp. in broiler chickens as described in this volume. An interpretative summary of that work is described in this volume. This assessment compared the risk for a variety of scenarios and mitigation measures for control of the organism in a range of broiler chicken products. It also includes a review and analysis of current scientific information and a description of the risk model." --Back cover.
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 Microbiological risk assessment guidance for food written by and published by World Health Organization. This book was released on 2021-06-07 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Poultry Inspection written by National Research Council and published by National Academies Press. This book was released on 1987-01-01 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: According to surveys, the public believes the chickens it is buying are wholesome. Poultry Inspection: The Basis for a Risk-Assessment Approach looks at current inspection procedures to determine how effective the Food Safety Inspection Service is in finding dangerous levels of contaminants and disease-producing microorganisms. The book first describes the history behind the current system, noting that the amount of poultry inspected has increased dramatically while techniques and regulations have remained constant since 1968. The steps involved in an inspection are then described, followed by a discussion of alternative and innovative inspection procedures. It then provides a risk-assessment model for poultry, including submodels for each stage of processing. Risk assessment is used to protect health, establish priorities, identify problems, and set acceptable levels of risk. The model is applied both to microbiological hazards and to chemical contaminants.
Download or read book Handbook of Poultry Science and Technology Secondary Processing written by Isabel Guerrero-Legarreta and published by John Wiley and Sons. This book was released on 2010-03-30 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
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 Control measures for Shiga toxin producing Escherichia coli STEC associated with meat and dairy products written by World Health Organization and published by World Health Organization. This book was released on 2022-12-13 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Control measures for Shiga toxin producing Escherichia coli STEC associated with meat and dairy products written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2022-10-12 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although Shiga toxin-producing Escherichia coli (STEC) have been isolated from a variety of food production animals, they are most commonly associated with ruminants from which we derive meat and milk. Because of the widespread and diverse nature of ruminant-derived food production, coupled with the near ubiquity of STEC worldwide, there is no single definitive solution for controlling STEC that will work alone or in all situations. Instead, the introduction of multiple interventions applied in sequence, as a “multiple-hurdle scheme” at several points throughout the food chain (including processing, transport and handling) will be most effective. This report summarises the review and evaluation of interventions applied for the control of STEC in cattle, raw beef and raw milk and raw milk cheese manufactured from cows’ milk, and also evaluated available evidence for other small ruminants, swine and other animals. The information is presented from primary production, to the end of processing, providing the reader with information on the currently available interventions based on the latest scientific evidence. This work was undertaken to support the development of guidelines for the control of STEC in beef, raw milk and cheese produced from raw milk by the Codex Committee on Food Hygiene (CCFH).
Download or read book Ranking of low moisture foods in support of microbiological risk management written by World Health Organization and published by World Health Organization. This book was released on 2021-02-28 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Ranking of low moisture foods in support of microbiological risk management Meeting report and systematic review written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2022-07-22 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Low-moisture foods (LMF) are foods that are naturally low in moisture or are produced from higher moisture foods through drying or dehydration processes. These foods typically have a long shelf life and have been perceived for many years to not represent microbiological food safety risk hazards. However, in recent years, a number of outbreaks of foodborne illnesses linked to LMF has illustrated that despite the fact that microorganisms cannot grow in these products, bacteria do have the possibility to persist for long periods of time in these matrices. Responding to a request from the Codex Committee on Food Hygiene (CCFH), the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) implemented a series of activities aimed at collating and analysing the available information on microbiological hazards related to LMF and ranking the foods of greatest concern from a microbiological food safety perspective. Seven categories of LMF which were ultimately included in the ranking process, and the output of the risk ranking, in descending order was as follows: cereals and grains; dried protein products; spices and dried herbs; nuts and nut products; confections and snacks; dried fruits and vegetables; and seeds for consumption.
Download or read book Selection and application of methods for the detection and enumeration of human pathogenic halophilic Vibrio spp in seafood written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2016-01-01 with total page 91 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the challenges to data collection to inform food safety decision making and monitor the implementation and efficacy of control measures to manage specific food safety is the availability of the appropriate methodology. The development of methods for the isolation and identific of pathogenic Vibrio spp. in seafoods is evolving quickly. This often means that methods become more sensitive and efficient but the cost may also increase. However the pace of development also means that there is not always adequate time to to comprehensively validate a method for a particular purpose. This publication aims to provide guidance on the selection on the most appropriate method to meet a particular purpose and how in a constantly changing environment some local validation work can be undertaken to ensure a method meets the current needs of a regulator, industry or risk assessor.
Download or read book Microbiological safety of lipid based ready to use foods for management of moderate acute malnutrition and severe acute malnutrition written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2016-01-01 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consistent with the need to provide safe food for young children, particularly during the complementary feeding period between 6 and 24 months and the period of rapid development to age 59 months, FAO and WHO convened a technical meeting in FAO headquarters, Rome, Italy, from 11 to 14 December 2012 that addressed the microbial safety of ready-to-use foods (RUF) for the management of acute malnutrition. The meeting was held at the request of the WFP and UNICEF to help them formulate a science-based response to the finding of Cronobacter spp. in lipid-based RUF and to provide guidance on appropriate microbiological specifications to include among other purchase requirements to enhance the safety of lipid-based RUF. This report provides an overview of the assessment of the risk posed by Cronobacter spp in this product and provides guidance to agencies distributing the product as well of the producers on how to manage this problem and minimise the risk to the vulnerable consuming popula tion.
Download or read book Enterobacter Sakazakii Cronobacter Spp in Powdered Follow up Formula written by World Health Organization and published by World Health Organization. This book was released on 2008 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report provides a review of documented Enterobacter sakazakii (Cronobacter spp.) infections worldwide in infants and young children as well as the existing surveillance systems and their capacity to capture cases of E. sakazakii (Cronobacter spp.) infection. It reports the discussions and outcome of the third FAO/WHO technical meeting (Washington, D.C., 15-18 July 2008) convened to inform the decision-making process on the development of a microbiological criterion in the Codex Alimentarius--Publisher's description.
