Recommendations for a practical control programme for Campylobacter in the poultry production and slaughter chain

Hdl Handle:
http://hdl.handle.net/10147/136133
Title:
Recommendations for a practical control programme for Campylobacter in the poultry production and slaughter chain
Authors:
Food Safety Authority of Ireland (FSAI)
Publisher:
Food Safety Authority of Ireland (FSAI)
Issue Date:
2011
URI:
http://hdl.handle.net/10147/136133
Additional Links:
http://www.fsai.ie/recommendationsforapracticalcontrolprogrammeforcampylobacterinthepoultryproductionandslaughterchain.html
Item Type:
Report
Language:
en
Description:
Campylobacteriosis is the most frequently reported gastrointestinal bacterial illness in humans in Ireland and across the EU. A number of risk factors have been associated with human campylobacteriosis. These include the consumption and/or handling of raw or undercooked poultry or other meats, raw milk, surface waters, cross-contamination of ready-to-eat foods during food preparation as well as direct contact with animals. Poultry is regarded as one of the most important reservoirs for Campylobacter species and constitutes a very significant vehicle for the transmission to humans. The result of an EU wide baseline study revealed an Irish prevalence in broiler batches of 83.1% and a prevalence of 98.3% on carcasses at the end of slaughtering process. As the results of this baseline study emerged, the Food Safety Authority of Ireland (FSAI) requested its Scientific Committee to provide advice on a practical control programme for Campylobacter spp. in the Irish broiler production and slaughter chain. The Scientific Committee delegated the task to the Microbiology Sub-committee and a working group was formed to address five specific risk management questions. This report contains recommendations on control measures in the Irish broiler food chain and proposes microbiological criteria in broilers (i.e. pre-harvest) and on carcasses (i.e. post-harvest) which require validation. The recommendations (in particular, the proposed pre- and postharvest criteria) will be subject to periodic review by the FSAI. The review process will take account of the results generated by pre- and postharvest analyses and of emerging and newly published research. If a voluntary control programme proves ineffective, a legal approach may need to be considered.
Keywords:
FOOD SAFETY; FOOD POISONING; FOOD HYGIENE
Local subject classification:
CAMPYLOBACTER; POULTRY
Series/Report no.:
Scientific Committee Report
ISBN:
1904465803

Full metadata record

DC FieldValue Language
dc.contributor.authorFood Safety Authority of Ireland (FSAI)en
dc.date.accessioned2011-07-15T13:16:54Z-
dc.date.available2011-07-15T13:16:54Z-
dc.date.issued2011-
dc.identifier.isbn1904465803-
dc.identifier.urihttp://hdl.handle.net/10147/136133-
dc.descriptionCampylobacteriosis is the most frequently reported gastrointestinal bacterial illness in humans in Ireland and across the EU. A number of risk factors have been associated with human campylobacteriosis. These include the consumption and/or handling of raw or undercooked poultry or other meats, raw milk, surface waters, cross-contamination of ready-to-eat foods during food preparation as well as direct contact with animals. Poultry is regarded as one of the most important reservoirs for Campylobacter species and constitutes a very significant vehicle for the transmission to humans. The result of an EU wide baseline study revealed an Irish prevalence in broiler batches of 83.1% and a prevalence of 98.3% on carcasses at the end of slaughtering process. As the results of this baseline study emerged, the Food Safety Authority of Ireland (FSAI) requested its Scientific Committee to provide advice on a practical control programme for Campylobacter spp. in the Irish broiler production and slaughter chain. The Scientific Committee delegated the task to the Microbiology Sub-committee and a working group was formed to address five specific risk management questions. This report contains recommendations on control measures in the Irish broiler food chain and proposes microbiological criteria in broilers (i.e. pre-harvest) and on carcasses (i.e. post-harvest) which require validation. The recommendations (in particular, the proposed pre- and postharvest criteria) will be subject to periodic review by the FSAI. The review process will take account of the results generated by pre- and postharvest analyses and of emerging and newly published research. If a voluntary control programme proves ineffective, a legal approach may need to be considered.en
dc.language.isoenen
dc.publisherFood Safety Authority of Ireland (FSAI)en
dc.relation.ispartofseriesScientific Committee Reporten
dc.relation.urlhttp://www.fsai.ie/recommendationsforapracticalcontrolprogrammeforcampylobacterinthepoultryproductionandslaughterchain.htmlen
dc.subjectFOOD SAFETYen
dc.subjectFOOD POISONINGen
dc.subjectFOOD HYGIENEen
dc.subject.otherCAMPYLOBACTERen
dc.subject.otherPOULTRYen
dc.titleRecommendations for a practical control programme for Campylobacter in the poultry production and slaughter chainen
dc.typeReporten
All Items in Lenus, The Irish Health Repository are protected by copyright, with all rights reserved, unless otherwise indicated.