To collate and assess the most recent scientific information relevant to the control of thermotolerant Campylobacter species in broiler production and chicken meat, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) convened a meeting in Rome, Italy in February 2023. The expert committee reviewed the available data on Campylobacter control including scientific literature published from 2008 to October 2022 and data submitted in response to a call for data for this meeting. The experts: 1) determined the quality and quantity of evidence of control measures for Campylobacter, 2) evaluated the impact of measures to control Campylobacter in the broiler production chain, 3) determined which hazard-based interventions pertained specifically to Campylobacter and which were general to the control of foodborne pathogens in the pre- and post-harvest broiler production chain, and 4) reviewed and recommended revisions to the Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat. This report describes the output of this expert meeting and the advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the hazard in poultry.

Salmonellosis and campylobacteriosis are among the most frequently reported foodborne diseases worldwide. While numerous potential vehicles of transmission exist, commercial chicken meat has been identified as one of the most important food vehicles for these organisms. As a result, the Codex Alimentarius Commission agreed that guidelines for the control of Salmonella and Campylobacter in poultry was a priority and initiated their development in 2007.

In response to a request from the 52nd Session of the Codex Committee on Food Hygiene (CCFH), the FAO/WHO Joint Expert Meetings on Microbiological Risk Assessment (JEMRA) convened this meeting, to collate and assess the most recent scientific information relating to the control of non-typhoidal (NT)-Salmonella spp. in chicken meat. The assessment included a review of the Codex Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat (CXG 78-2011). The Campylobacter will be reviewed by another meeting. The expert consultation noted that no single control measure was sufficiently effective in reducing either the prevalence or the level of contamination of broilers and poultry meat with NT-Salmonella spp. Instead, it was emphasized that control strategies based on multiple intervention steps would have the greatest impact on controlling NT-Salmonella spp. in the broiler production chain. This report describes the output of this expert meeting and the advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the hazard in poultry.

"FAO and WHO have undertaken a risk assessment of Campylobacter spp. in broiler chickens as described in this volume. An interpretative summary of that work is described in this volume. This assessment compared the risk for a variety of scenarios and mitigation measures for control of the organism in a range of broiler chicken products. It also includes a review and analysis of current scientific information and a description of the risk model." --Back cover.

This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production. Chapters address recent topics of interest such as organic poultry production, antimicrobial resistant pathogens in poultry, antibiotic usage in poultry production, and pre- and post- harvest approaches to improving poultry meat safety. The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens such as Salmonella, Campylobacter spp. and pathogenic Escherichia coli (APEC linked to human infections), leading to economic losses to the poultry industry and impacting public health. Advances in knowledge in microbiology, molecular biology, immunology and “omics” fields have intensified efforts to improve the microbiological safety of poultry by targeting virulence mechanisms of the pathogens, developing vaccines and improving gut health in chickens. Moreover, due to the emergence of multidrug resistance in poultry-borne pathogens, and growth of organic poultry production, there exists significant interest for developing natural strategies for controlling pathogens in chickens. This edited volume provides insight into these strategies and covers other material of interest to food microbiologists, public health personnel, and poultry scientists. Readers of various backgrounds will appreciate its incorporation of recent developments not covered in other publications on the subject.

This edited volume explores Campylobacter species, which are some of the most important foodborne pathogens. Above all, contaminated poultry meat can cause human gastroenteritis in both developed and developing countries. The respective contributions reveal how these infections can also increase the risk of generalized paralytic diseases such as Guillain-Barré syndrome, Miller-Fisher syndrome, and Chinese paralytic syndrome. Due to their influence on the nervous system, circulatory system, and various organs, Campylobacter infections represent a serious public health concern. Campylobacter can be effectively combated by addressing the hygienic conditions in both food production and human lifestyles. Accordingly, the authors put forward a One Health perspective, which provides readers with essential insights into the basic biology of Campylobacter, as well as practical guidance on aspects ranging from food production to the clinical treatment of infections. Chapters 'Population Biology and Comparative Genomics of Campylobacter Species' and 'Natural Competence and Horizontal Gene Transfer in Campylobacter' are available open access under a Creative Commons Attribution 4.0 International License via link.springer.com.

The second edition of Microbiology of Waterborne Diseases describes the diseases associated with water, their causative agents and the ways in which they gain access to water systems. The book is divided into sections covering bacteria, protozoa, and viruses. Other sections detail methods for detecting and identifying waterborne microorganisms, and the ways in which they are removed from water, including chlorine, ozone, and ultraviolet disinfection. The second edition of this handbook has been updated with information on biofilms and antimicrobial resistance. The impact of global warming and climate change phenomena on waterborne illnesses are also discussed. This book serves as an indispensable reference for public health microbiologists, water utility scientists, research water pollution microbiologists environmental health officers, consultants in communicable disease control and microbial water pollution students. Focuses on the microorganisms of most significance to public health, including E. coli, cryptosporidium, and enterovirus Highlights the basic microbiology, clinical features, survival in the environment, and gives a risk assessment for each pathogen Contains new material on antimicrobial resistance and biofilms Covers drinking water and both marine and freshwater recreational bathing waters

The use of drugs in food animal production has resulted in benefits throughout the food industry; however, their use has also raised public health safety concerns. The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the major food-producing animal industriesâ€"poultry, dairy, beef, swine, and aquaculture. The volume discusses the prevalence of human pathogens in foods of animal origin. It also addresses the transfer of resistance in animal microbes to human pathogens and the resulting risk of human disease. The committee offers analysis and insight into these areas: Monitoring of drug residues. The book provides a brief overview of how the FDA and USDA monitor drug residues in foods of animal origin and describes quality assurance programs initiated by the poultry, dairy, beef, and swine industries. Antibiotic resistance. The committee reports what is known about this controversial problem and its potential effect on human health. The volume also looks at how drug use may be minimized with new approaches in genetics, nutrition, and animal management.

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.