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

CONSULTATIONS AND WORKSHOPS

WHO/SDE/PHE/FOS/01.4
Original English
Distr.: General

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
23 - 27 July 2001

Issued by the World Health Organization in collaboration with the
Food and Agriculture Organization of the United Nations

FOOD SAFETY PROGRAMME
DEPARTMENT OF PROTECTION OF THE HUMAN ENVIRONMENT
WORLD HEALTH ORGANIZATION

Contents

ACKNOWLEDGEMENTS

1. INTRODUCTION

2. BACKGROUND

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.HAZARD IDENTIFICATION, HAZARD CHARACTERIZATION AND EXPOSURE ASSESSMENT OF CAMPYLOBACTER SPP. IN BROILER CHICKENS

5.1. EXECUTIVE SUMMARY

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 chickens

5.2. 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 recommendations

5.3 ISSUES TO BE BROUGHT TO THE ATTENTION OF FAO AND WHO

5.3.1 Risk management questions
5.3.2 Data

6. HAZARD IDENTIFICATION, HAZARD CHARACTERIZATION AND EXPOSURE ASSESSMENT OF VIBRIO SPP. IN SEAFOOD

6.1. EXECUTIVE SUMMARY

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 seafood

6.2. 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

6.3. ISSUES TO BE BROUGHT TO THE ATTENTION OF FAO AND WHO

8. RECOMMENDATIONS

ANNEX 1: PARTICIPANTS

EXPERTS
MEMBERS OF THE EXPERT DRAFTING GROUPS

Campylobacter spp. in broiler chickens
Vibrio spp. in seafood

JOINT FAO/WHO SECRETARIAT

ANNEX 2: JOINT FAO/WHO MICROBIOLOGICAL RISK ASSESSMENT ACTIVITIES

ANNEX 3: LIST OF WORKING DOCUMENTS

ANNEX 4: KEY DATA REQUIREMENTS FOR RISK ASSESSMENTS ON, AND DATA RELEVANT TO RISK ASSESSMENT OF VIBRIO SPP. IN SEAFOOD