CONSULTATIONS AND WORKSHOPS WHO/SDE/PHE/FOS/01.4 Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods Hazard identification, exposure assessment and hazard characterization of Campylobacter spp. in broiler chickens and Vibrio spp. in seafood WHO Headquarters, Geneva, Switzerland Issued by the World Health Organization in collaboration
with the
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FOOD SAFETY PROGRAMME |
3. OBJECTIVES OF THE CONSULTATION
4. SUMMARY OF THE GENERAL DISCUSSIONS
4.1 CAMPYLOBACTER SPP. IN BROILER CHICKEN
4.2 VIBRIO SPP. IN SEAFOOD
5.1.1 Hazard identification of Campylobacter spp. in broiler chickens
5.1.2 Hazard characterization of Campylobacter spp. in broiler chickens
5.1.3 Exposure assessment of Campylobacter spp. in broiler chickens5.2. SUMMARY OF THE DISCUSSIONS
5.2.1 Hazard identification of Campylobacter spp. in broiler chickens
5.2.2 Hazard characterization of Campylobacter spp. in broiler chickens
5.2.3 Exposure assessment of Campylobacter spp. in broiler chickens
5.2.4 Conclusions and recommendations5.3 ISSUES TO BE BROUGHT TO THE ATTENTION OF FAO AND WHO
6. HAZARD IDENTIFICATION, HAZARD CHARACTERIZATION AND EXPOSURE ASSESSMENT OF VIBRIO SPP. IN SEAFOOD
6.1.1 Hazard identification of Vibrio spp. in seafood
6.1.2 Hazard characterization of Vibrio spp. in seafood
6.1.3. Exposure assessment of Vibrio spp. in seafood6.2. SUMMARY OF THE DISCUSSIONS
6.2.1. Hazard identification of Vibrio spp. in seafood
6.2.2 Hazard characterization of Vibrio spp. in seafood
6.2.3 Exposure assessment of Vibrio spp. in seafood
6.2.4 Conclusions and recommendations
EXPERTS
MEMBERS OF THE EXPERT DRAFTING GROUPSCampylobacter spp. in broiler chickens
Vibrio spp. in seafood
ANNEX 2: JOINT FAO/WHO MICROBIOLOGICAL RISK ASSESSMENT ACTIVITIES
ANNEX 3: LIST OF WORKING DOCUMENTS
ANNEX 4: SUGGESTED FORMAT OF THE VIBRIO RISK ASSESSMENT DOCUMENT