WHO and FAO seek experts for Salmonella and Campylobacter control in chicken meat

    WHO and FAO seek experts for Salmonella and Campylobacter control in chicken meat

    Salmonellosis and campylobacteriosis are among the most reported foodborne diseases in chicken meat, one of the most important food carriers for these infections.

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    The World Health Organization and FAO - Food and Agriculture Organization of the United Nations - are looking for experts and information that can contribute to the control of Salmonella and Campylobacter in the food supply chain. chicken meat.





    Salmonellosis and campylobacteriosis they are in fact among the most frequently reported foodborne diseases worldwide and chicken meat has been identified as one of the most important food carriers for these infections.

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    To solve the problem, reducing or eliminating chicken farms is obviously not a solution contemplated. According to WHO and FAO, it is important to prevent and check for contamination by Salmonella and Campylobacter in chicken meat from farm to processing, packaging and preservation of the meat.

    In addition to this, it is necessary to obtain data relating to monitoring and the presence of outbreaks in order to be able to implement intervention measures effective and targeted at the strategic points of the supply chain.

    The organizations have therefore launched a selection that will start in June and will continue until a sufficient number of suitable candidates is identified

    - experts selected will participate in a meeting organized by the two organizations to assess the microbiological risk at all points of the supply chain in order to update the guidelines of the Codex Alimentarius for the control of Campylobacter and Salmonella in chicken meat.

    WHO and FAO have also asked governments, research bodies, industries and workers in the sector and consumers to participate and offer their contribution, through useful data and information that can be sent until 1 September this year.

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    Reference source: FAO / WHO


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