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Joint FAO/WHO Expert Meeting on the pre- and post-harvest control of Campylobacter spp. in poultry meat [1]

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Date: 2023-02-06

Background information

Salmonellosis and campylobacteriosis are among the most frequently reported foodborne diseases worldwide. In response to the requests from Codex for scientific advice, FAO and WHO have undertaken the risk assessment of these foodborne pathogens on several foods since 19991. In the past, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) has evaluated Salmonella spp. in eggs and broiler chickens2,3, powder infant formula4, chicken meat5, bivalve molluscs6, and beef and pork7 to inform risk assessments and recommend effective interventions for the control of this foodborne pathogen. For Campylobacter spp., JEMRA has conducted risk assessments in broiler chickens8, 9 and evaluated intervention measures being used in production of chicken meat5.

In its report on the global burden of foodborne disease, WHO estimated that in 2010 foodborne non-typhoidal S. enterica caused more than 78 million illnesses, 59 153 deaths, and nearly 4 068 000 spp. Campylobacter spp. and Salmonella spp. caused more than 95 million illnesses, 21 374 deaths, and nearly 2 142 000 DALYs10. While numerous potential vehicles of transmission exist, commercial poultry meat has been identified as one of the most important food vehicles for non-typhoidal Salmonellaspp. and Campylobacter spp.

At its 52nd session in 202211, the Codex Committee on Food Hygiene (CCFH) requested JEMRA to collate the relevant scientific information on Salmonella and Campylobacter in chicken meat in preparation for a potential update of the existing Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat (CXG 78-2011)12.

To meet the request of the CCFH, FAO and WHO will convene an expert meeting on the pre- and post-harvest control of Campylobacter spp. in poultry meat from 6 – 10 February 2023 in Rome, Italy. A separate expert meeting on the pre- and post-harvest control of non-typhoidal Salmonella spp. was held from 12 – 16 September 2022.

The purpose of the meeting is to collect, review and discuss relevant measures for controls of Campylobacter spp. from primary production to consumption of poultry meat. The scope of the meetings shall include, but will not be limited to, aspects of primary production, processing, distribution, handling, preparation, retail and consumption of poultry meat. Emphasis will be placed on the identification and evaluation of solutions to reduce campylobacteriosis associated with consumption of poultry meat, taking into consideration their effectiveness and practicalities.

The objectives of the meetings will include:

To review publicly available literatures and guidelines from competent authorities and industry associations (e.g. compliance guidelines, code of practices, etc.) to assess the current state of the knowledge in controlling Campylobacter spp. in poultry meat.

To review mitigation/intervention measures being used at different points along the food chain and assess their effectiveness at reducing Campylobacter spp. in poultry meat.

List of experts

The list of experts and their bio-sketches for this meeting is available in this page's download section. If you have any comments, please contact us at [email protected] and [email protected] no later than 3 February 2023.

In press

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[1] Url: https://www.who.int/news-room/events/detail/2023/02/06/default-calendar/joint-fao-who-expert-meeting-on-the-pre-and-post-harvest-control-of-campylobacter-spp.-in-poultry-meat

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