Food safety

Risk assessment of Campylobacter spp. in broiler chickens

Microbiological risk assessment series 12, technical report

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Authors:
FAO/WHO

Publication details

Editors: World Health Organization
Publication date: 2009
Languages: English

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Overview

T he review and analysis of current scientific information and the description of the risk model c an be used by FAO and WHO member countries to conduct country-specific risk assessments or to identify and collect the information and research necessary to conduct a risk assessment for Campylobacter spp. in chicken products.

The products considered in this report include fres h intact broilers or whole chickens, and chicken parts produced in commercial processing pla nts. Frozen chicken was also considered. The exposure scenario includes consumer home preparatio n, but does not address retail or catering preparation.