CAC/GL 78-2011 Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat
1. INTRODUCTION
1. Campylobacteriosis and salmonellosis are the two most frequently reported food borne diseases worldwide and chicken meat is considered to be one of the most important food vehicles. The burden of the diseases and the cost of control measures are highly significant in many countries and contamination with zoonotic Campylobacter and Salmonella1 has the potential to severely disrupt trade between countries.
2. The Guidelines apply a risk management framework (RMF) approach as advocated in the Codex Principles and Guidelines for the Conduct of Microbiological Risk Management (MRM) (CAC/GL 63-2007). “Preliminary Risk Management Activities” and “Identification and Selection of Risk Management Options” are represented by the guidance developed for control measures at each step in the food chain. Following sections on “Implementation” and “Monitoring” complete application of all the components of the RMF.
3. The Guidelines build on general food hygiene provisions already established in the Codex system and develop potential control measures specific for Campylobacter and Salmonella of public health relevance in chicken meat. In this context, the Guidelines give effect to the Codex Alimentarius Commission (CAC) commitment to developing standards that are based on sound science and risk assessment. Potential control measures for application at single or multiple steps are presented in the following categories:
