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Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods
This report summarizes the findings of the Joint Meeting on the risk assessments of salmonella in eggs and broiler chickens, and listeria in ready-to-eat foods. It presents a preliminary response to the specific risk management questions posed by the Codex Committee on Food Hygiene. It provides advice on how these risk assessments can be used and adapted by FAO and WHO member countries.
Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods, FAO Headquarters, Rome, 17-21 July 2000
The microbiological safety of food is becoming an increasingly important issue in many countries. A number of factors have contributed to this, including changes in methods of food production and processing, changing consumption patterns, greater consumer awareness of food safety issues and emerging and re-emerging pathogens. Also, the expansion of international trade in food has increased the risk of infectious agents being disseminated from the original point of production to locations thousands of miles away. In addressing this issue at the international level FAO and WHO convened a joint Expert Consultation on Risk Assessment of Microbiological Hazards in Foods from 17 to 21 July 2000 in Rome. The meeting specifically addressed risk assessment of Salmonella spp. in broilers and eggs and Listeria monocytogenes in ready-to-eat foods. This report summarizes its findings and includes advice and guidance on hazard characterization and exposure assessment of these pathogen-commodity combinations for consideration by FAO/WHO Member Countries and the Codex Alimentarius Commission.
Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods
Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This technical report provides complete documentation of the risk assessment, the approaches taken, the data and methodology used, and the results. It also contains four example assessments addressing the risk of listeriosis associated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products.
Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods
Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This interpretative summary provides an overview of how the risk assessment was undertaken and the results. In particular, it provides information relevant to risk managers addressing problems posed by this pathogen in ready-to-eat foods. It includes answers to the specific risk management questions posed by the Codex Committee on Food Hygiene and outlines the issues to be considered when implementing control measures, including the establishment of microbiological criteria.
Hazard Characterization for Pathogens in Food and Water
Contains information that is useful to both risk assessors and risk managers, including international scientific committees, the Codex Alimentarius Commission, governments, and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in microbiological hazards in foods, their impact on public health and food trade and their control.
Risk Assessments For Salmonella In Eggs And Broiler Chickens
This volume contains the interpretative summary on the monographs on risk assessment of Salmonella in eggs and broiler chickens that have been prepared and reviewed by an international team of scientists. During their preparation input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review.
Enterobacter Sakazakii and Other Microorganisms in Powdered Infant Formula
Consistent with the need to provide safe feeding for all infants, FAO and WHO jointly convened an expert meeting on Enterobacter sakazakii and other microorganisms in powdered infant formula (Geneva, 2 to 5 February 2004). The workshop was organized in response to a specific request to FAO/WHO for scientific advice from the Codex Committee on Food Hygiene to provide input for the revision of the Recommended International Code of Hygienic Practice for Foods for Infants and Children. After reviewing the available scientific information, the expert meeting concluded that intrinsic contamination of powdered infant formula with Enterobacter sakazakii and Salmonella has been a cause of infection and illness in infants, including severe disease which can lead to serious developmental sequelae and death. This report, co-published with WHO, looks at a range of control strategies during both manufacture and subsequent use of powdered infant formula that may be implemented to minimize the risk.
