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FAO-WHO Call for Experts & Data

Expert Meeting on Salmonella and Campylobacter in chicken meat
4–8 May 2009, FAO Headquarters, Rome, Italy

Call for experts

FAO and WHO are currently in the process of identifying experts to participate in an expert meeting on Salmonella and Campylobacter in poultry on 4–8 May 2009 and in future work in this area. In particular expertise is being sought in the following areas:

•   Poultry production systems
•   Biosecurity in poultry production
•   Poultry processing systems
•   Control measures for Salmonella and Campylobacter that are being applied at the primary production and processing levels and their efficacy.
•   Risk assessment of Salmonella and Campylobacter in poultry

FAO and WHO are particularly interested in identifying experts from countries which are large producers of poultry, developing countries and the poultry industry.

If you are interested in being considered as an expert for this meeting please submit your curriculum vitae, as soon as possible, to either of the above addresses, highlighting your experience in the poultry industry and in particular in relation to Salmonella and Campylobacter in poultry. The closing date for receipt of expressions of interest and CVs for the forthcoming meeting is 10 March 2009. Submissions received after that date will be considered for future activities in this area.

Call for data

The following information is requested:

• Quantitative information on changes to levels (prevalence and/or concentration) of Campylobacter and or Salmonella as a consequence of a specific intervention at any step in the food chain, i.e.:
    o Primary production (elite flocks to broiler growing);
    o Processing (slaughter to chill/freeze)
    o Storage and distribution (transport through to consumer)
•   More specifically, quantitative information on any changes to levels (prevalence and/or concentration) of Campylobacter and or Salmonella as a consequence of a specific intervention or interventions at the following steps are needed:
o Depopulation and transport to slaughterhouse
o Scalding, defeathering and evisceration
o Washing and chilling
o Storage, retail and consumer handling.

Potential sources of this data could include:
•   Data from testing of the effectiveness of a control measure
•   Data used to establish critical limits at Critical Control Points
•   Verification data after a new intervention has been put in place.

2. Birds other than broilers
Any of the above data relating to birds other than commercially produced and processed broilers, which are ultimately marketed as chicken meat.

3. Monitoring
Countries are asked to provide examples of monitoring programmes (regulatory or industry driven) specific for Campylobacter and Salmonella that will provide input into areas where data might be available and the impact of potential interventions could be monitored e.g. at:

•   Primary production (elite flocks through to slaughter flocks)
•   Processing
•   Transport and distribution
•   Retail

In addition to the above it will also be critical to have information available on:

•   The types of poultry production (indoor, outdoor, intensive, organic, free range, age to which birds are grown, implementation of biosecurity measures etc.) and processing (small scale, large scale etc.) systems that exist in different parts of the world and their relative contribution to the availability of poultry both on the domestic and international (i.e. export) markets
•   The level and type of integration that exists in the poultry chain (are production and processing units controlled by the same company? What is the contribution of small production units to commercial processing etc.)
•   Any risk assessments that have been undertaken to specifically address Salmonella and Campylobacter in poultry meat?

IMPORTANT: When providing data on prevalence and concentration of microorganisms, please also include information on the sample plan, methodology used and quality control programme in the laboratory.

Request for risk assessments and other relevant information

FAO and WHO are requesting governments, interested organizations, poultry processors, consumer organizations, academia, and individuals to submit any available data on the specific areas indicated above. This data may be published or unpublished. Reference should be made to related published studies, where applicable. Receipt of such information is very important in ensuring the provision of appropriate science based expert advice on Salmonella and Campylobacter in poultry at the international level.

Confidential and/or unpublished risk assessment

FAO and WHO recognise that some of the information and relevant data which are now required may be unpublished or of a confidential nature. With regard to unpublished information and data, this remains the property of the author for subsequent publication by the owner as original material. Unpublished confidential studies that are submitted will be safeguarded in so far as it is possible to do so without compromising the work of FAO and WHO. Specific issues relating to confidentiality should be discussed directly between the information and data owners and FAO/WHO. For these and other issues please contact FAO and WHO at the contacts provided below.

Please submit any relevant information (electronic and/or hard copies), in any official United Nations language (English, French, Spanish, Arabic, Chinese, Russian), and with title and short description of the content in English if possible, to either of the addresses on the right, by 31 March 2009.

Food Quality and Standards Service
Attention: Dr Sarah Cahill
Food and Nutrition Division
Food and Agriculture Organization
of the United Nations
Viale delle Terme di Caracalla
00100 Rome, Italy
Telephone: + 39 06 5705 3614
Facsimile: + 39 06 5705 4593
Email: jemra@fao.org

Department of Food Safety, Zoonoses and Foodborne Diseases
Attention: Dr Peter Ben Embarek
World Health Organization
Avenue Appia 1211
Geneva 27
Switzerland
Telephone: +41 22 791 4204
Facsimile : +41 22 791 4807
Email: foodsafety@who.int

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Page Contact: Teresa Belcher - Last modified: 2009-03-12