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 foodborne pathogens on several foods since 1999. In the past, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) has evaluated Salmonella spp. in eggs and broiler chickens, powder infant formula, chicken meat, bivalve molluscs, and beef and pork, 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 chickens and evaluated intervention measures being used in production of chicken meat.
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 DALYs. 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 2022, 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).
To meet the request of the CCFH, FAO and WHO will convene an expert meeting on the pre- and post-harvest control of non-typhoidal Salmonella spp. in poultry meat from 12 – 16 September 2022 in Geneva, Switzerland. A separate expert meeting on the pre- and post-harvest control of Campylobacter spp. will be held in 2023.
The purpose of the meeting is to collect, review and discuss relevant measures for controls of non-typhoidal Salmonella 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 salmonellosis 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 non-typhoidal Salmonella spp. in poultry meat.
- To review mitigation/intervention measures being used at different points along the food chain and assess their effectiveness at reducing non-typhoidal Salmonella spp. in poultry meat.