Call for data on the control of Salmonella and Campylobacter in poultry meat

For the attention of Food Safety Authorities, Poultry Processors and Academia: we need your data on the Control of Salmonella and Campylobacter in poultry meat.

Further to a recent call for scientific experts to participate in an upcoming Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) on the control of Salmonella and Campylobacter in poultry meat, the JEMRA is also seeking data to support this new work.

More specifically, governments, the food industry, academia, consumer groups, laboratories, health care providers and any other interested organizations and individuals are being asked to submit any available data on the following:

• Information on the prevention and control of non-typhoidal Salmonella spp. and/or Campylobacter spp. contamination in poultry meat from primary production, processing, packing, storage and from retail to consumption;
• Surveillance data and/or foodborne outbreak possibly related to non-typhoidal Salmonella spp. and/or Campylobacter spp. contamination in poultry meat; and
• Any other relevant information.

FAO and WHO are looking to collect published and unpublished data and will recognize the need to safeguard any information that may be confidential in nature. This data will be used to for the development of scientific advice to inform the update of the internationally recognized Codex Alimentarius Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat (CXG 78-2011).

All countries, particularly low- and middle-income countries that have been under-represented in previous calls, are being encouraged to contribute information to minimize uncertainties and gaps in the data. Globally representative data of good quality will help ensure that the scientific advice provided is practical and applicable to all Codex Members.

For more information on the data needs and on how to submit data, consult the Call for experts and data on the pre- and post-harvest control of non-typhoidal Salmonella spp. and Campylobacter spp. in poultry meat