Risk assessment of Campylobacter spp. in broiler chickens: technical report

Overview

The review and analysis of current scientific information and the description of the risk model can be used by FAO and WHO member countries to conduct country-specific risk assessments or to identify and collect the information and research necessary to conduct a risk assessment for Campylobacter spp. in chicken products.

The products considered in this report include fresh intact broilers or whole chickens, and chicken parts produced in commercial processing plants. Frozen chicken was also considered. The exposure scenario includes consumer home preparation but does not address retail or catering preparation.