FAO FOOD AND NUTRITION PAPER 71
Joint FAO/WHO
Expert Consultation on
Risk Assessment of
Microbiological Hazards
in Foods
FAO headquarters
Rome, 17-21 July 2000
Rome, 17-21 July 2000
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FAO FOOD AND NUTRITION PAPER 71 Joint FAO/WHO FAO headquarters
Rome, 17-21 July 2000 |
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ISBN 92-5-104477-5
ISSN 0254-4725
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© FAO and WHO 2000
3. Objectives of the consultation
4. Summary of the general discussions
5. Hazard characterization and exposure assessment of Salmonella spp. in broilers and eggs.
5.1. Hazard identification and hazard characterization of Salmonella in broilers and eggs
5.2. Exposure assessment of Salmonella Enteritidis in eggs
5.3. Exposure assessment of Salmonella spp. in broilers
5.4. Issues to be brought to the attention of FAO and WHO
6.1 Hazard identification and hazard characterization of L. monocytogenes in ready-to-eat foods
6.2. Exposure assessment of L. monocytogenes in ready-to-eat foods
6.3. Issues to be brought to the attention of FAO and WHO
7. Guidelines on hazard characterization
7.1. Introduction / current status
7.2. Summary of the discussions
7.3. Future work
8. Conclusions of the expert consultation
Experts
Members of the Expert Drafting Groups
Joint FAO/WHO Secretariat
Annex 2: Joint FAO/WHO microbiological risk assessment activities