Risk characterization of Salmonella spp. in eggs and broiler chickens and Listeria monocytogenes in ready-to-eat foods

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dc.creatorNutrition Division
dc.date2023-10-05T12:48:03Z
dc.date2023-10-05T12:48:03Z
dc.date2001
dc.date2019-05-30T12:59:21.0000000Z
dc.date.accessioned2026-06-28T01:46:28Z
dc.descriptionIn continuing their activities on risk assessment of microbiological hazards in foods FAO and WHO convened a joint expert consultation from 30 April to 4 May 2001 at FAO headquarters in Rome. The consultation focused on the finalization of the FAO/WHO risk assessments on Salmonella spp. in eggs and broiler chickens and Listeria monocytogenes in ready-to-eat foods. This report summarizes the outcome of the meeting including the key findings of the above-mentioned risk assessments. It provides a p reliminary response to the risk management questions on these pathogens posed by the Codex Committee on Food Hygiene. The report also provides some advice on how these risk assessments can be adapted and used by FAO and WHO member countries.
dc.format48 p.
dc.identifier9251046085
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/Y1332E
dc.identifierhttp://www.fao.org/3/a-y1332e.htm
dc.identifier.urihttp://hdl.handle.net/123456789/345734
dc.languageEnglish
dc.publisherFAO
dc.relationFAO Food and Nutrition Paper
dc.relation0254-4725|1014-2908
dc.rightsFAO
dc.titleRisk characterization of Salmonella spp. in eggs and broiler chickens and Listeria monocytogenes in ready-to-eat foods
dc.titleRisk characterization of Salmonella spp. in eggs and broiler chickens and Listeria monocytogenes in ready-to-eat foods
dc.titleJoint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods
dc.typeBook (stand-alone)

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