Salmonella and campylobacter in chicken meat: meeting report

Overview

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.

This Meeting report summarizes the results of the Joint FAO/WHO Technical Meeting on Salmonella and Campylobacter in Chicken Meat, held at FAO, Rome, from 4 to 8 May 2009, noting the data sources used and drawing out the main conclusions. In response to the questions posed by CCFH to FAO and WHO, a number of recommendations were made. Special attention was drawn to areas where further research and data collection were required for extending the Web-based risk assessment tool to be more comprehensive and reliable.