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Risk Assessment of Campylobacter Spp. in Broiler Chickens: Main Report, Technical Report [CD-ROM]

  • Formatas: CD-ROM, 157 pages, aukštis x plotis: 250x175 mm, weight: 349 g, Illustrations
  • Serija: Microbiological Risk Assessment Series No. 12
  • Išleidimo metai: 05-Oct-2007
  • Leidėjas: World Health Organization
  • ISBN-10: 9241547367
  • ISBN-13: 9789241547369
Kitos knygos pagal šią temą:
Risk Assessment of Campylobacter Spp. in Broiler Chickens: Main Report, Technical ReportDidesnis paveikslėlis
  • Formatas: CD-ROM, 157 pages, aukštis x plotis: 250x175 mm, weight: 349 g, Illustrations
  • Serija: Microbiological Risk Assessment Series No. 12
  • Išleidimo metai: 05-Oct-2007
  • Leidėjas: World Health Organization
  • ISBN-10: 9241547367
  • ISBN-13: 9789241547369
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9789241547369.html
Raktažodžiai:
Campylobacter is a leading cause of enteric infections in many countries. The principal reservoir of pathogenic Campylobacter spp. is the alimentary tract of wild and domesticated mammals and birds. Poultry meat is an important vehicle for foodborne transmission of Campylobacter spp., particularly Campylobacter jejuni.

FAO and WHO have undertaken a risk assessment of Campylobacter spp. in broiler chickens as described in this volume. This assessment compared the risk for a variety of scenarios and mitigation measures for control of the organism in a range of broiler chicken products. It also includes a review and analysis of current scientific information and a description of the risk model.

This volume and others in this Microbiological Risk Assessment Series contain information that is useful to both risk assessors and risk managers, the Codex Alimentarius Commission, governments and food regulatory agencies, industry and other people or institutions with an interest in Campylobacter spp. in broiler chickens, the public health impact and the use of risk assessment in the evaluation and selection of potential control strategies.

Acknowledgements ix
Risk assessment drafting group xi
Reviewers xiii
Foreword xv
Preface xvii
Abbreviations xix
Executive Summary xxi
1 Introduction
1(4)
1.1 Scope of the assessment
1(1)
1.2 Approach: Hazard Identification
2(1)
1.3 Approach: Exposure Assessment
2(1)
1.4 Approach: Hazard Characterization
2(1)
1.5 Approach: Risk Characterization
3(2)
2 Hazard identification
5(14)
2.1 Human incidence of Campylobacter infection in developed countries
5(1)
2.2 Human incidence of Campylobacter infection in developing countries
6(1)
2.3 Seasonal variation
7(1)
2.4 Characteristics of the organism
8(1)
2.4.1 Growth and survival
8(1)
2.4.2 Death or inactivation
9(1)
2.5 Reservoirs
9(1)
2.6 Contamination during processing
10(1)
2.7 Contamination of retail products
11(1)
2.8 Risk factors in developed countries
12(4)
2.8.1 Food-related risk factors
12(2)
2.8.2 Other risk factors
14(1)
2.8.3 Person-to-person transmission
15(1)
2.8.4 Relative importance of the risk factors
15(1)
2.9 Risk factors in developing countries
16(3)
3 Exposure assessment
19(34)
3.1 Campylobacter on the broiler farm
19(5)
3.1.1 Introduction
19(1)
3.1.2 Risk assessment model description: Farm component
20(1)
3.1.2.1 Estimating flock prevalence, Pfp
20(1)
3.1.2.2 Estimating within-flock prevalence, Pwfp
21(1)
3.1.2.3 Possible model modifications
22(1)
3.1.3 Parameter estimation
23(1)
3.2 Contamination level of chickens on the farm and during transport
24(6)
3.2.1 Model development: Extent of colonization and external contamination
25(1)
3.2.1.1 Contamination on the farm
25(1)
3.2.1.2 Contamination during transportation to slaughter facility
25(1)
3.2.1.3 Model description: Contamination during transport
26(1)
3.2.1.4 Levels of contamination at slaughter for positive flocks
27(1)
3.2.1.5 The transportation of negative flocks
28(1)
3.2.1.6 Levels of contamination at slaughter for negative flocks
28(1)
3.2.2 Parameter estimation and simulation
29(1)
3.3 The slaughter and processing of chicken
30(13)
3.3.1 The stages of chicken processing
31(1)
3.3.1.1 Stunning and slaughter
31(1)
3.3.1.2 Scalding
31(1)
3.3.1.3 De-feathering
32(1)
3.3.1.4 Evisceration
32(1)
3.3.1.5 Washing
33(1)
3.3.1.6 Chilling
33(1)
3.3.1.7 Grading and packaging
34(1)
3.3.1.8 Secondary chilling and distribution
34(1)
3.3.1.9 Portioning and mechanically recovered meat
34(1)
3.3.2 Model description for the slaughter and processing of chicken
35(1)
3.3.2.1 Level of contamination
35(1)
3.3.2.2 Estimation of changes in number of organisms after scalding, μi
36(1)
3.3.2.3 Estimation of changes in contamination after de-feathering, φi
37(2)
3.3.2.4 Estimation of changes in number of Campylobacter due to evisceration, εi
39(1)
3.3.2.5 Estimation of changes in number of Campylobacter after washing, ν
40(1)
3.3.2.6 Estimation of changes in Campylobacter after chilling, τi
40(2)
3.3.3 Estimating the prevalence of contaminated products, Ppp
42(1)
3.3.3.1 Alternative processing models
42(1)
3.3.3.2 Storage of the products
43(1)
3.4 Home preparation and handling of chicken
43(10)
3.4.1 Cross-contamination
44(1)
3.4.1.1 Description of the drip-fluid model
44(2)
3.4.1.2 Cooked chicken
46(1)
3.4.1.3 Approaches to modelling of cooking-overview
47(1)
3.4.1.4 Description of the cooking model
48(5)
4 Hazard characterization
53(16)
4.1 Pathogen, host and food matrix factors
53(4)
4.1.1 Infectivity, virulence and pathogenicity of the organism
53(1)
4.1.2 Host characteristics
53(1)
4.1.2.1 Susceptibility
53(1)
4.1.2.2 Age
54(1)
4.1.2.3 Sex
54(1)
4.1.3 Demographic and socio-economic factors
54(1)
4.1.3.1 Ethnicity
54(1)
4.1.3.2 Local environmental factors
54(1)
4.1.3.3 Poultry slaughterhouse workers
55(1)
4.1.3.4 Season
55(1)
4.1.3.5 Developing and developed countries
55(1)
4.1.4 Health factors
56(1)
4.1.4.1 Acquired immunity
56(1)
4.1.4.2 Underlying disease
56(1)
4.1.4.3 Concurrent medication
56(1)
4.1.5 Factors related to the matrix and conditions of ingestion
57(1)
4.2 Adverse health effects
57(2)
4.2.1 Acute gastrointestinal manifestations
57(1)
4.2.2 Non-gastrointestinal sequelae
57(1)
4.2.3 Mortality
58(1)
4.2.4 Effect of antimicrobial resistance
58(1)
4.3 Campylobacter dose-response analysis
59(7)
4.4 Prevalence-based models of hazard characterization
66(3)
5 Risk Characterization
69(16)
5.1 Baseline model
69(2)
5.2 Scenario analysis
71(2)
5.3 Scenario 1: Change in prevalence of chickens going to retail
73(1)
5.4 Scenario 2: Change in level of contamination
74(3)
5.5 Scenario 3: Changing between-flock and within-flock prevalence
77(2)
5.6 Scenario 4: Changing internal and surface contamination levels before and through processing
79(1)
5.7 Scenario 5: Risk-mitigation impacts from freezing of fresh chicken
80(3)
5.8 Examples of risk management options employed by member countries
83(2)
5.8.1 The campylobacteriosis epidemic in Iceland
83(1)
5.8.2 Developments in Denmark and Norway
83(2)
6 Risk Assessment and Developing Countries
85(4)
6.1 Priority areas
86(1)
6.1.1 Epidemiology of Campylobacter sources
86(1)
6.1.2 Potential pathways of human exposure during preparation, processing and production of chicken
86(1)
6.1.3 Data collection and use
86(1)
6.2 Mitigations that could be implemented to potentially reduce Campylobacter in chicken
87(1)
6.3 Additional considerations
87(2)
7 Gaps in the data
89(2)
7.1 Hazard identification
89(1)
7.2 Exposure assessment
89(1)
7.2.1 On-Farm
89(1)
7.2.2 Processing
89(1)
7.2.3 Post-processing and consumer handling
90(1)
7.3 Hazard characterization
90(1)
8 Conclusions
91(4)
8.1 Model use and adaptation
91(1)
8.2 Key findings
92(3)
9 Recent developments in risk assessment of Campylobacter in broilers
95(4)
9.1 QMRA: models and data
95(2)
9.1.1 New risk assessments
95(1)
9.1.2 New chicken processing data
96(1)
9.1.3 New data on consumer food handling
97(1)
9.1.4 Dose-response relationship
97(1)
9.2 Risk mitigation
97(2)
10 References
99(22)
Appendix A
121(10)
A1.1 Campylobacter on the farm
121(4)
A1.1.1 Estimating Pfp
121(1)
A1.1.2 Estimating Pwfp
121(4)
A1.2 Consideration of Campylobacter sources within a risk assessment framework
125(6)
A1.2.1 Module for between-flock prevalence
126(1)
A1.2.2 Risk factor characterization
127(1)
A1.2.3 Population-prevalence estimates
127(1)
A1.2.4 Mitigations
127(1)
A1.2.5 Limitations of the approach
128(1)
A1.2.6 References
128(3)
Appendix B
131
B1.1 Farm Data
131(1)
B1.2 Processing Data
131(1)
B1.3 Retail Data
132