FAO and WHO are issuing an open call for experts who can contribute to the future work of JEMRA in developing a full risk assessment for non-typhoidal Salmonella spp. and thermotolerant Campylobacter spp.
Background
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 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 food-borne pathogen. For Campylobacter spp., JEMRA has conducted risk assessments in broiler chickens 8, 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 Disability Adjusted Life Years (DALYs); foodborne Campylobacter 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 Salmonella spp. and Campylobacter spp.
At its 52nd session in 202211, 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 recently convened two expert meetings on the pre- and post-harvest control of non-typhoidal Salmonella spp. (12-16 September 2022)13 and Campylobacter spp. (6-10 February 2023) in poultry meat to gather and evaluate recent data, evidence and scientific opinions on these topics. The outcomes from these two meetings will be used for the development of a full risk assessment for both pathogens in poultry meat.
Scope and objectives of the meeting
The objective of the meeting is to develop a full risk assessment for non-typhoidal Salmonella spp. and thermotolerant Campylobacter spp. in poultry meat.
Call for Experts
FAO and WHO are looking to identify experts to participate in future work of FAO and WHO in developing a full risk assessment for non-typhoidal Salmonella spp. and thermotolerant Campylobacter spp. in poultry meat. All applicants should meet the following general criteria:
- Advanced University/College degree in food science, veterinary medicine, microbiology, food technology, epidemiology, public health, or related fields
- Experience in food safety/risk assessment including mathematical modeling related to microbiological hazards in foods;
- At least five years of experience in relevant fields;
- Scientific publications in peer-reviewed journals, in particular, relevant publications within the most recent 10 years;
- Good knowledge of the English language, both written and oral; and
- Evidence of leadership or invited participation in national or international scientific bodies, committees, and other expert advisory bodies pertinent to the scope of this work.
Selection of experts
Applicants' curricula vitae (CV) will be reviewed based on the criteria listed above by a selection panel consisting of three or more individuals appointed by FAO or WHO. All qualified individuals will be notified and added to the JEMRA roster of experts which is valid for future work until 2027. Selected experts may be required to assist in the preparation of background papers and report drafts (in English). In selecting experts, FAO and WHO will consider, in addition to scientific and technical excellence, diversity and complementarities of scientific backgrounds, balanced representation from geographic regions, including developing and developed countries, as well as gender. Unsuccessful candidates are not routinely notified.
Appointment of experts
Selected experts will be invited to contribute to the meetings only in their individual scientific capacity. An expert will not represent the government of the country of which he or she is a citizen or the institution with which he or she is associated. The experts designated will not receive any remuneration, however, where a physical expert meeting is held, travel costs and a subsistence allowance will be the exclusive responsibility of FAO and WHO.
Applications
Interested applicants should
1) complete the online application at https://forms.office.com/e/q85TGriyjW and
2) submit their curriculum vitae (CV) by email to FAO and WHO JEMRA Secretariat at the addresses below.
The CV should include a description of education, relevant work experience, evidence of national or international expertise on the topic, including a list of peer-reviewed publications relevant to the factors indicated above (please do not include reprints in your submission unless specifically requested at a later date). Applicants must have a good working knowledge of English as correspondence and meetings will be in English only.
Before participating in any related activity, all the selected experts will be required to declare any potential interests associated with the topic of the meeting. Experts winonll be asked to indicate, in writing, all interests (financial and intellectual) on their part or that of their spouse that may affect, or be perceived to affect, their scientific independence as experts, including one or more of the following conditions: employment (past or present) by any commercial enterprise or private or civil sector association; receipt of research or other study grants from such enterprises or associations; shareholdings in commercial enterprises active in fields related to food safety.
Identification of interest does not necessarily indicate a conflict nor automatically exclude an individual from participation. For example, as an expert, it is expected that many, if not all, will be employed in some capacity related to the subject matter. These declarations must be completed and evaluated before a formal invitation will be issued. Declaration documents will be retained by the Joint Secretariat and a summary of declarations will be included in the report of the work. In addition, a confidentiality undertaking must also be completed prior to the appointment to ensure proper handling of dossiers and proprietary information.
Deadline
Please submit nominations and CVs at your earliest convenience. Selection of participants will begin on 30 April 2023 and continue until suitable candidates are identified.
Submissions in response to the call for experts should be sent to:
Kang Zhou
Food Systems and Food Safety Division
Food and Agriculture Organization of the United Nations
Viale delle Terme di Caracalla 00153
Rome, Italy
Telephone: + 39 06 570 50319
Email: jemra@fao.org
Akio Hasegawa
Department of Nutrition and Food Safety
World Health Organization
20, avenue Appia 1211
Geneva 27 Switzerland
Telephone: +41 79 367 62 03
Email: jemra@who.int
1 Report of CCFH32
2 MRA1
3 MRA2
4 MRA10
5 MRA19
6 In press
7 MRA30
8 MRA11
9 MRA12
10 Report of the global burden of foodborne disease
11 Report of CCFH52
12 CXG 78
13 Summary and conclusions