Hazard identification, exposure assessment and hazard characterization of Campylobacter spp. in broiler chickens and Vibrio spp. in seafood

Overview

The Consultation examined the information provided by the expert drafting groups on hazard characterization and exposure assessment of Vibrio spp. in seafood and Campylobacter spp. in broilers with the following objectives:

• To critically review the documents prepared by the ad hoc expert drafting groups giving particular attention to: The scope of the work and the approach taken or the proposed approaches to undertake the risk assessments of these pathogen commodity combinations, the assumptions on which the exposure assessments and hazard characterizations are or will be based, the associated uncertainty and variability and the data needed to improve and complete the work.
• To provide scientific advice to FAO and WHO Member Countries on the risk assessment of Vibrio spp. in seafood and Campylobacter spp. in broilers based on the available documentation and the discussions during the expert consultation.
• To identify the areas in which risk management guidance is needed from the Codex Committee on Food Hygiene to further define the future direction of the work.