JEMRA Makes Campylobacter Prevention Recommendations

Scientists and experts recently met at the Joint FAO/WHO Expert Meeting on Microbial Risk Assessment (JEMRA) to review recent data and evidence and to provide advice on control measures for Campylobacter jejuni and Campylobacter coli in the poultry meat production chain. 

A document summarizing the meeting was released to support updates on related broiler production guidelines by the Codex Committee on Food Hygiene (CCFH).  The full report will be published later as part of the Food and Agriculture Organization (FAO) and World Health Organization (WHO) Microbiological Assessment (MRA) series.

The document states that strict biosecurity measures, hygiene practices, and sanitation during primary production can enhance the control of Campylobacter in broiler flocks.  Risk factors for contamination at primary production sites, such as partial depopulation, litter management, proximity to other livestock, and slaughter age can help guide intervention strategies.  Experts suggest various practices to reduce the risk of contamination, including: immersion chilling, irradiation, addition of processing aids (such as chlorine derivatives, peroxyacetic acids, and organic acids) to water during washing, and thorough cooking.

Poultry meat is one of the most prevalent food vehicles for Campylobacter infections.  WHO estimates that Campylobacter was the source of more than 95 million illnesses and 21,374 deaths in 2010 alone.

WHO and FAO have issued a call for experts to contribute to risk assessment work on both Salmonella, another common contamination of poultry meat, and Campylobacter.