Includes bibliographical references.

Contents: Introduction - Differences in the nature of chicken meat production and the implications for salmonella and campylobacter - Review of available scientific information on control of salmonella and campylobacter : occurrence and challenges, and state of the science - Examples of possible interventions for hazard reduction - Evaluation of likely outcomes of specific interventions - Development of a Web-based risk-management tool - Summarized considerations of CCFH request.

Summary: Salmonella and campylobacteriosis are among the most frequently reported foodborne diseases worldwide. Codex Alimentarius Commission agreed that guidelines for the control of both diseases in poultry was a priority and initiated their development in 2007. In order to continue their work the Codex Committee in Food Hygiene requested FAO and WHO to provide them with the necessary scientific advice. In response to that a technical meeting was convened; the discussions and the outcome of which are documented in this report. This volume contains information that is useful to both risk assessors and risk managers, governments and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in the area of microbiological hazards in food, their impact on human health and food trade and their control. Co-published with WHO.-Publisher's description.

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