Interventions for the control of non-typhoidal Salmonella in beef and pork
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FAO/WHO ;
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Nontyphoidal Salmonella spp. are estimated to cause 93.8 million cases of acute gastroenteritis and 155,000 deaths globally each year, approximately 85% of which are estimated to be foodborne, thus having a significant public health and economic impact on society. Pork products are among the top food-borne sources of Salmonella globally. While beef products have been implicated in several large outbreaks in recent years. Contamination of beef and pork with Salmonella can also negatively impact t he agri-food and trade sectors due to costly recalls of products and by limiting market access. In order to support the development of Codex “Guidelines for the Control of Nontyphoidal Salmonella spp. in Beef and Pork Meat”, FAO and WHO conducted a systematic review on the efficacy of all possible interventions from primary production to the end of processing to control Salmonella in pork and beef. Data was also sought directly from Member countries. All this information was then considere d by the expert meeting which was convened on 28 September to 2 October 2015 at FAO Headquarters, Rome, Italy. this meeting provided recommendations on potential control measures for the control of Salmonella in beef and pork, and where possible their efficacy, based on the available scinetific evidence to support the development of science based international guidance in this area. The outcome will be used by the Codex Alimentarius, the OIE and Member countries when addressing the problems pos ed by Salmonella in the beef and pork chains.