Dear colleagues,
Your collaboration would be much appreciated. I have deleted content of A.
and B. as it does not relate to the interest of this list. If Interested,
you can find the complete call for data on the FAO web site at:
http://www.fao.org/WAICENT/FAOINFO/ECONOMIC/ESN/pagerisk/microca2.htm
<http://www.fao.org/WAICENT/FAOINFO/ECONOMIC/ESN/pagerisk/microca2.htm>
Regards
Peter.
JOINT FAO/WHO ACTIVITIES ON RISK ASSESSMENT OF MICROBIOLOGICAL HAZARDS IN
FOODS
April 2000
SECOND REQUEST FOR DATA
Background
In mid February FAO and WHO issued a call for data relating to risk
assessment of microbiological hazards in foods. This call for data was
issued to support the activities of the joint FAO/WHO programme of work on
risk assessment of microbiological hazards in foods which aims to provide
expert microbiological risk assessment advice to FAO/WHO Member Countries
and to the Codex Alimentarius Commission.
Ad hoc drafting groups have been established to prepare papers on exposure
assessment and hazard characterization of the following pathogen-commodity
combinations;
* Listeria monocytogenes in ready-to-eat foods;
* Salmonella spp. in broilers;
* Salmonella Enteritidis in eggs.
These papers will be presented to the Joint FAO/WHO Expert Consultation in
July. In October 2000 the preliminary report of this expert consultation on
risk assessment of microbiological hazards in foods should be available to
Member Countries and the Codex Committee on Food Hygiene (CCFH). The
preliminary report will address exposure assessment and hazard
characterization for the three above-mentioned pathogen-commodity
combinations.
The first progress meeting of these drafting groups was held in Rome from 3
- 5 April 2000. During this meeting the drafting groups identified a number
of key areas for which they require information in order to complete their
work.
The key data requirements identified by the drafting groups are outlined
below.
A. Hazard Characterization of Salmonella spp. in Broilers and eggs.
-----deleted---------
B. Exposure assessment of Salmonella spp. in Broilers
-------deleted------
C. Exposure Assessment of Listeria monocytogenes in ready-to-eat foods
The drafting group on ready-to-eat foods are focussing their exposure
assessment on the following foods.
* cold smoked salmon (or other fish)
* ice cream
* semi-dry fermented meat
* raw and pasteurised fluid milk
* soft mold-ripened cheese
* packaged, minimally processed vegetables
The data requirements is requested for these foods where possible;
1. Consumption data (meal size and frequency of eating) for nominated
commodities:
by country
by region
by season
by age groups
e.g. less than 6 months, 6 months to 60 years, over 60
years)
pregnant
immuno-compromised or other underlying illness
2. Data on the prevalence/incidence of contamination with Listeria
monocytogenes for the foods listed above.
3. Labelling requirements including "use-by" or "don't consumer after"
times (and recommended storage temperatures)
4. Data characterising the chill chain
5. Data characterising domestic/consumer handling (specifically
temperature of home refrigerators and average storage times for foods
consumed at home)
6. Post-processing contamination: frequency of contamination with L.
monocytogenes and load transferrred to the product
REQUEST FOR DATA
FAO and WHO are requesting governments, interested organizations, food
producers/processors, 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
success and the provision of expert advice on risk assessment of
microbiological hazards in foods at the international level.
Confidential and/or unpublished data
FAO and WHO recognise that much of the data which is now required may be
unpublished or of a confidential nature. With regard to unpublished data the
copyright of the data remains with 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 the drafting groups. Specific issues relating to
confidentiality should be discussed directly between the data owners and
FAO/WHO. For these and other issues please contact FAO and WHO at the
contacts provided below.
Please submit your data (hard or electronic copies) to either of the
following addresses, not later than 1 May 2000:
Food Safety Programme
Attention: Dr. Allan Hogue
World Health Organization
Avenue Appia 1211
Geneva 27
Switzerland
Facsimile: +41 22 791 4204
Telephone: +41 22 791 4807
Email: hoguea@who.org <MAILTO: hoguea@who.org> or Food Quality and
Standards Service
Attention: Ms. Maria de Lourdes Costarrica
Food and Nutrition Division
Food and Agriculture Organization of the United Nations
Viale delle Terme di Caracalla
00100 Rome, Italy
Telephone: + 39 06 5705 6060
Facsimile: + 39 06 5705 4593
Email: lourdes.costarrica@fao.org <mailto:lourdes.costarrica@fao.org>
----------
Peter Karim Ben Embarek
Fishery Industry Officer
Fish Utilization and Marketing service (FIIU), Fisheries Department,
Food and Agriculture Organization of the United Nations (FAO)
Via Delle Terme di Caracalla, 0100 Rome, Italy.
Phone : +39 06 570 55034 Fax : +39 06 570 55188 E.mail:
peter.benembarek@fao.org <mailto:peter.benembarek@fao.org>
URL : http://www.fao.org/fi <http://www.fao.org/fi/>
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