Measures For The Control Of Campylobacter Spp In Poultry Meat

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Measures For The Control Of Campylobacter Spp In Poultry Meat
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2024-05-10
Measures For The Control Of Campylobacter Spp In Poultry Meat written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-10 with Medical categories.
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.
Salmonella And Campylobacter In Chicken Meat
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2009
Salmonella And Campylobacter In Chicken Meat written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Medical categories.
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.
Campylobacter Spp And Related Organisms In Poultry
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Author : Belchiolina Beatriz Fonseca
language : en
Publisher: Springer
Release Date : 2016-06-11
Campylobacter Spp And Related Organisms In Poultry written by Belchiolina Beatriz Fonseca and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-11 with Medical categories.
This book provides an extensive review of research into Campylobacter, Helicobacter and Arcobacter species found in poultry. It includes the epidemiology, diagnosis, immune response and disease control of these organisms in commercial poultry production. Antimicrobial resistance, and the incidence and human disease potential of these bacteria is also discussed. A global perspective is presented by experts from four continents – South America, North America, Europe and Africa. This reference work will be of value to the poultry industry, research laboratories, public health workers and students. An extensive overview of the relevant literature is provided by the reference lists at the end of each chapter.
Achieving Sustainable Production Of Poultry Meat Volume 1
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Author : Steven C. Ricke
language : en
Publisher: Burleigh Dodds Science Publishing
Release Date : 2017-01-01
Achieving Sustainable Production Of Poultry Meat Volume 1 written by Steven C. Ricke and has been published by Burleigh Dodds Science Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-01 with Technology & Engineering categories.
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.
Achieving Sustainable Production Of Poultry Meat Volume 1
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Author : Prof. Steven C. Ricke
language : en
Publisher: Burleigh Dodds Science Publishing
Release Date : 2016-12-31
Achieving Sustainable Production Of Poultry Meat Volume 1 written by Prof. Steven C. Ricke and has been published by Burleigh Dodds Science Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-31 with Technology & Engineering categories.
Reviews latest research on zoonoses affecting poultry meat such as Salmonella and Campylobacter as well as methods for their control on the poultry farm and in the slaughterhouse Summarises advances in understanding and optimising poultry quality traits such as flavour, colour, tenderness, shelf life and nutritional quality Discusses developments in measuring and reducing the environmental impact of poultry production
Measures For The Control Of Campylobacter Spp In Chicken Meat
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2024-03-08
Measures For The Control Of Campylobacter Spp In Chicken Meat written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-03-08 with Technology & Engineering categories.
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.
Microbiological Risk Assessment Of Viruses In Foods Part 1 Food Attribution Analytical Methods And Indicators
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Author : FAO; WHO
language : en
Publisher: Food & Agriculture Org.
Release Date : 2024-11-29
Microbiological Risk Assessment Of Viruses In Foods Part 1 Food Attribution Analytical Methods And Indicators written by FAO; WHO and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-11-29 with Social Science categories.
In response to a request from the 53rd Session of the Codex Committee on Food Hygiene (CCFH), the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) convened a meeting to review recent scientific developments, data and evidence associated with foodborne viruses.The Expert Committee: 1) reviewed the literature and available surveillance databases, and participated in an expert knowledge elicitation, which ranked foodborne viruses according to frequency and severity; 2) ranked the relevant food commodities of highest public health concern; 3) discussed methods for virus testing performed for outbreak investigation and product testing as part of surveillance and monitoring strategies; and 4) reviewed current and potential indicators for viral contamination.
Microbiological Risk Assessment Of Viruses In Foods Part 1 Food Attribution Analytical Methods And Indicators Meeting Report
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2024-11-28
Microbiological Risk Assessment Of Viruses In Foods Part 1 Food Attribution Analytical Methods And Indicators Meeting Report written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-11-28 with Medical categories.
In response to a request from the 53rd Session of the Codex Committee on Food Hygiene (CCFH), the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) convened a meeting to review recent scientific developments, data and evidence associated with foodborne viruses. The Expert Committee: 1) reviewed the literature and available surveillance databases, and participated in an expert knowledge elicitation, which ranked foodborne viruses according to frequency and severity; 2) ranked the relevant food commodities of highest public health concern; 3) discussed methods for virus testing performed for outbreak investigation and product testing as part of surveillance and monitoring strategies; and 4) reviewed current and potential indicators for viral contamination.
Campylobacter In Poultry Physiology Genetics And Detection Methods
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Author : Steven C. Ricke
language : en
Publisher: Frontiers Media SA
Release Date : 2022-11-29
Campylobacter In Poultry Physiology Genetics And Detection Methods written by Steven C. Ricke and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-29 with Science categories.
Risk Assessment Of Listeria Monocytogenes In Foods Part 1 Formal Models
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Author : FAO; WHO
language : en
Publisher: Food & Agriculture Org.
Release Date : 2024-12-30
Risk Assessment Of Listeria Monocytogenes In Foods Part 1 Formal Models written by FAO; WHO and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-12-30 with Political Science categories.
In response to a request from the 52nd Session of the Codex Committee on Food Hygiene (CCFH), the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) convened a meeting, with the objective of developing formal full risk assessment models for Listeria monocytogenes in lettuce, cantaloupe, frozen vegetables and ready-to-eat fish.In the light of the available data and the current risk assessment approaches, the expert group aimed to collectively ascertain the stages from primary production to consumption to be represented in the model, including approaches that accommodate the testing of scenarios, interventions and sampling schemes that could reduce the risk of listeriosis.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 foods.