Báo cáo hội nghị: Các biện pháp kiểm soát vi khuẩn Salmonella không gây thương hàn trong thịt gia cầm=Measures for the control of non-typhoidal Salmonella spp. in poultry meat
17/06/24 08:48AM
FAO & WHO. 2023. Measures for the control of non-typhoidal Salmonella spp. in poultry meat–Meeting report. Microbiological Risk Assessment Series, No. 45. Rome. https://doi.org/10.4060/cc9026en

Scope and objectives

In response to a request from the 52nd Session of the Codex Committee on Food Hygiene (CCFH), the FAO/WHO Joint Expert Meetings on Microbiological Risk Assessment (JEMRA) convened a meeting in Geneva, Switzerland from 12 to 16 September 2022, to collate and assess the most recent scientific information relating to the control of non-typhoidal (NT)-Salmonella spp. in chicken meat, including a review of the Codex Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat (CXG 78-2011).1 The group of subject matter experts reviewed the available data on NT Salmonella spp. control in the broiler production chain, including scientific literature published since 2008 and data submitted in response to a call for data for this meeting. The experts: 1) determined the extent to which various control measures, good hygiene practices (GHPs) or hazard-based control measures (targeted to reduce NT-Salmonella spp.), provided adequate evidence for assessing their efficacy; 2) evaluated the impact or efficacy of control measures relevant to NT-Salmonella spp. in the broiler production chain, noting the variability of the impact reviewed and recommended revisions to the Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat (CXG 78-2011), Paragraphs 1 to 114, based on the evidence currently available (Annex 3). Based on evaluation criteria such as the number, quality, applicability and representativeness of reports and research on a particular intervention available for screening, many control measures lacked sufficient evidence to allow the experts to assess their effectiveness.

Conclusions

The expert consultation noted that no single control measure was sufficiently effective in reducing either the prevalence or the level of contamination of broilers and poultry meat with NT-Salmonella spp. Instead, it was emphasized that control strategies based on multiple intervention steps (multiple or multi-hurdle) would have the greatest impact on controlling NT-Salmonella spp. in the broiler production chain. 

Link fulltext: https://openknowledge.fao.org/.../ae90def6-b1c6.../content).