| Source: |
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Bacteria |
| Toxicity: |
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See attached document |
| Associated Foods: |
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Eggs |
| Risk Population: |
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See attached document |
| Reduction Measures: |
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See attached document |
Risk Evaluation / Scientific Opinion
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22/04/2010
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Author: EFSA
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The EFSA has delivered a Scientific Opinion on a Quantitative estimate of the public health impact of setting a new target for the reduction of Salmonella in laying hens. The quantitative risk assessment model used to support this Scientific Opinion suggests a linear relationship between the flock prevalence as currently observed in different MSs and the number of eggs contaminated with S. enteritidis. Based on the median estimates from the model, changing from the EU average flock prevalence reported in 2008 (3.1% for Salmonella Enteritidis) to a transitional EU target of 2% is expected to result in an approximately one third reduction in the number of Salmonella enteritidis contaminated eggs produced the EU. Changing the EU target from 2% to 1% of flocks remaining positive would result in a further reduction of a similar order of magnitude in the number of contaminated eggs produced in the EU. EFSA Opinion
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20/04/2010
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Author: EFSA
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The EFSA has assessed the public health risks from Salmonella in pigs and the impact of possible control measures. The assessment suggests that pigs and pig meat may be responsible for 10 to 20% of all human cases of salmonellosis in the EU - but with differences between countries - and that controlling Salmonella more effectively within the pig meat food chain would have a direct impact on reducing the number of human cases. EFSA opinion
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Related documents
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18/03/2010
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Author: EFSA
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This report summarized the 2008 European Union-wide baseline survey was carried out at slaughterhouse level to determine the prevalence of Campylobacter in broiler batches and of Campylobacter and Salmonella on broiler carcasses. At Community level the prevalence of Campylobacter-colonised broiler batches was 71.2% and that of Campylobacter-contaminated broiler carcasses was 75.8%. About two-thirds of the Campylobacter isolates from the broiler batches as well as those from the broiler carcasses were identified as Campylobacter jejuni, while one-third was Campylobacter coli. EFSA report 2008
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13/01/2010
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Author: FAO/OMS
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This report and others in this Microbiological Risk Assessment Series issued by the FAO/OMS, contain information that is useful to both risk assessors and risk managers, including international scientific committees, the Codex Alimentarius Commission, 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 foods, their impact on human health and food trade and their control. FAO/OMS Report
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07/11/2008
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Author: EFSA
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This report, from the Task Force on Zoonoses Data Collection, contains analyses of the effects of potential risk factors for Salmonella infection. Further analyses of the distribution of serovars and phage types of Salmonella isolates are also included. In breeding turkeys, positive flocks tended to be associated with holdings with relatively large numbers of birds distributed across flocks of relatively small size. The age of turkeys was lower in positive than in negative breeding flocks. Moreover, the prevalence of infection was greater in unvaccinated than in vaccinated breeding turkey flocks. In general, factors descriptively associated with Salmonella in breeding turkey flocks reflected the characteristics of the turkey production industry in the small number of Member States in which positive breeding flocks were concentrated. In fattering turkeys, The risk of Salmonella infection increased as the number of turkeys in the holding increased. However, in holdings with the same number of turkeys, the risk of Salmonella infection decreased if birds were sub-divided into a relatively large number of flocks.The presence of breeding turkey flocks in the same holding increased the risk of infection for fattening turkey flocks. Vaccinated flocks were at lower risk of infection than unvaccinated flocks.
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10/06/2008
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Author: EFSA
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The European Food Safety Authority (EFSA) has issued an report describing the results of a baseline survey carried out in the European Union (EU) to estimate the prevalence of Salmonella spp. in slaughter pigs. Community observed prevalence of Salmonella-positive slaughter pigs of 10.3%. This means that in the European Union at the point of slaughter one in ten slaughter pigs were estimated to be infected with Salmonella in the lymph nodes. Data also shows that the observed prevalence of carcasses contaminated with Salmonella spp. was 8.3% overall, meaning that one in twelve carcasses were contaminated with Salmonella for this group of Member States.
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14/05/2008
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Author: EFSA
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The European Food Safety Agency (EFSA) has issued a report on the Analysis of the baseline survey on the prevalence of Salmonella in turkey flocks, in the EU. The sampling of turkey flocks shows that six of the 14 Member States isolated Salmonella spp. in their breeding flocks, which resulted in a Community observed prevalence of Salmonella-positive breeding flocks of 13.6%. This means that in the European Union around one in seven breeding turkey flocks raised over the one year period of the baseline survey was Salmonella-positive.
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04/04/2007
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Author: EFSA
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The European Food Safety Authority (EFSA) has issued a report on the Analysis of the baseline study on the prevalence of Salmonella in broiler flocks of in the EU, 2005-2006. The Community observed prevalence of Salmonella-positive flocks was 23.7%. This means that in the European Union one in four broiler flocks raised over the one year period of the baseline survey was Salmonella-positive. The Salmonella prevalence varied widely amongst the Member States, from 0% to 68.2%.
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07/02/2007
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Author: EFSA
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This is the second report issued by the European Food Safety Authority (EFSA) on the Analysis of the baseline study on the prevalence of Salmonella in holdings of laying hen flocks of Gallus gallus. The three most frequently isolated Salmonella serovars in the European Union were S. Enteritidis, S. Infantis and S. Typhimurium. S. Enteritidis was by far the most common serovar and it was detected in 60% of the Salmonella positive holdings.
First Report
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22/11/2006
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Author: EFSA
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The European Food Safety Authority was asked by the European Commission to prepare a proposal for the technical specifications of a coordinated monitoring programme on Salmonella and Campylobacter in broiler meat in the EU. The proposed technical specifications focus on sampling those categories of broiler meat, which enable the best characterisation of the health risk for consumers.
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15/09/2006
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Author: ENTER-NET
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Enter-net (the international dedicated surveillance network for the enteric pathogens), has published a survey on enteric pathogens incidence in 2004. This survey shows the incidence of salmonellosis is declining and E. coli O157 incidence has decreased while Campylobacter infections have overtaken the number of Salmonella infections.
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| Source: |
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Parasite in marine species |
| Toxicity: |
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Affects digestive tract - Allergy to Anisakis |
| Associated Foods: |
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Raw or barely cooked marine species |
| Risk Population: |
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Ver documento adjunto |
| Legislation: |
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Directive 91/493/CEE Royal Decree 1437/1992 Decision 93/140/CEE |
Risk Evaluation / Scientific Opinion
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12/05/2010
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Author: AESAN
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Scientific Report on the reduction in the prevalence of anisakiosis in humans - AESAN - 2009 In May 2009, the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) has assessed the incidence of the elimination of fish or parts of fish in relation to the reduction in the prevalence of anisakiosis in humans. The proliferation of fishing in all fishing-grounds, with the subsequent elimination of viscera and other remnants of fish and cephalopods thrown overboard has increased the prevalence of Anisakis among those species remaining in the sea, so it seems appropriate for the competent authorities to promote the prior application of technological treatments (freezing, etc.) to the discarded fish waste before it is thrown into the sea to ensure the inactivation of any Anisakis larvae. Scientific Report Anisakis
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15/04/2010
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Author: EFSA
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The EFSA has issued a Risk Assessment on parasites in fishery products, concluding that the only parasite in fishery products that is implicated in allergic reaction is the nematode Anisakis simplex and that the primary initiator of the different forms of allergy is via infection by live larvae. All wild caught seawater and freshwater fish must be considered at risk of containing any viable parasites of human health concern if these products are to be eaten raw or almost raw. EFSA recommends that co-ordinated studies to improve surveillance and diagnostic awareness of allergic reactions to parasites in fishery products should be implemented, and encourage epidemiological studies on a European scale to assessing the impact of A. simplex parasitized fish on human associated disease, including all allergic forms. EFSA Risk Assessment
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15/01/2010
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Author: ELIKA
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Presentation to the 4th Working Group Meeting on Risk Assessment of Parasites in Fishery Products of BIOHAZ Panel of EFSA, on 15th of January 2010
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16/01/2008
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Author: AESAN
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The Scientific Committee of the Spanish Agency on Food Safety (AESAN) has carried out an opinion, where describes the epidemiology and the factors causing the alergic reactions by the Anisakidae family. Also, AESA gives several measures and recommendations in order to reduce the risk, addressed to the consumers who manipulate the fish at home.
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Related documents
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01/07/2010
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The Catalonian Food Safety Agency (ACSA) has carried out an updated scientific recopilation about the treatments and their effectiviness on the elimination of Anisakis in fishery products, including scientific opinions of EFSA and AESAN. Overall, the congelation and heat treatments are the most effective measures to guarantee the inactivation of the Anisakis larvae in fish. Whereas, the traditional marinate method and cold smoking process are not effective to destroy the larvae. Anisakis elimination treatments
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05/01/2010
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Author: Tokyo Metropolitan Institute of Public Health
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More information
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01/11/2008
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Author: MT Audicana and MW Kennedy
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Clinical Microbiological Reviews, Apr. 2008, p. 360-379
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19/03/2007
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Author: Círculo de Innovación en Biotecnología -CIBT-
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The CIBT (Círculo de Innovación en Biotecnología) has issued this report introducing the inactivation and detection methods of Anisakis and illness that these worms produce in humans. The report contains research groups, projects and patents related to Anisakis.
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01/12/2006
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Author: Gobierno Vasco
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Information Campaign done by the Agriculture, Fisheries and Food Departament of the Basque Gobernment, in December 2006.
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19/10/2005
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Author: ELIKA
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Summary of the proyects to establish simple and comprehensible culinary procedures for the entire population in order to prevent pathologies associated with the consumption of raw or undercooked fish infected with Anisakis simplex.
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| Source: |
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Bacterial |
| Toxicity: |
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See attached document |
| Associated Foods: |
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poultry meat |
Risk Evaluation / Scientific Opinion
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23/03/2010
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Author: FAO/OMS
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This volume contains monographs on risk assessment of Campylobacter spp. in broiler chickens that have been prepared and reviewed by an international team of scientists.
http://www.who.int/entity/foodsafety/publications/micro/MRA12_En.pdf
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19/03/2007
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Author: NZFSA
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The New Zealand Food Safety Authority (NZFSA) has issued a Risk Assessment concerning Campylobacter jejuni/coli in red meat. This meats have not been identified as important risk factors in the case-control studies conducted in New Zealand.
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Related documents
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18/03/2010
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Author: EFSA
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This report summarized the 2008 European Union-wide baseline survey was carried out at slaughterhouse level to determine the prevalence of Campylobacter in broiler batches and of Campylobacter and Salmonella on broiler carcasses. At Community level the prevalence of Campylobacter-colonised broiler batches was 71.2% and that of Campylobacter-contaminated broiler carcasses was 75.8%. About two-thirds of the Campylobacter isolates from the broiler batches as well as those from the broiler carcasses were identified as Campylobacter jejuni, while one-third was Campylobacter coli. EFSA report 2008
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10/07/2008
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Author: DTU
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The National Food Institute, Technical University of Denmark (CTU) has reported the conclusions set on an international expert consultation. The aim of the consultation was to provide information and recommendations on the most useful interventions in the broiler production for reducing the human exposure to Campylobacter from broiler meat. Based on the group discussions it was concluded that priority should be given to: 1) Biosecurity in and around the broiler houses, especially insect control. 2)Identification and decontamination of meat from positive flocks was also considered important. 3)Freezing was considered to be among the most efficient methods for decontamination.
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22/11/2006
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Author: EFSA
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The European Food Safety Authority was asked by the European Commission to prepare a proposal for the technical specifications of a coordinated monitoring programme on Salmonella and Campylobacter in broiler meat in the EU. The proposed technical specifications focus on sampling those categories of broiler meat, which enable the best characterisation of the health risk for consumers.
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15/09/2006
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Author: ENTER-NET
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Enter-net (the international dedicated surveillance network for the enteric pathogens), has published a survey on enteric pathogens incidence in 2004. This survey shows the incidence of salmonellosis is declining and E. coli O157 incidence has decreased while Campylobacter infections have overtaken the number of Salmonella infections.
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28/05/2004
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Author: ACMSF
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The UK Advisory Committee on the Microbiological Safety of Food (ACMSF) has produced a draft of its second report on Campylobacter, which reviews current information on the detection and epidemiology of differente types of Campylobacter, and its ability to cause disease. Since Campylobacter is the most common cause of foodborne disease in the UK, the ACMSF on the new report looks at measures for preventing contamination in poultry and other meat, and looks at methods of dealing with Campylobacter in domestic and catering environments.
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| Source: |
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Intestinal parasites |
| Toxicity: |
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See attached document |
| Source: |
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Bacterial |
| Toxicity: |
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See attached document |
Risk Evaluation / Scientific Opinion
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13/12/2004
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Author: AFFSA
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The French Food Safety Agency (AFSSA) has issued a report on the Risk Assessment on Q Fever. In this way, a Working Group was created to assess the risk of the illness for the public health, for the animal health and to establish measures to prevent the risk.
This Working Group has recommended a pilot study to be made in the field to allow an appraisal to be made of the diagnostic and prevention methods. Likewise, it would be necessary to apply hygiene measures, antibiotic treatments and vaccination on infected farms identified as excreters of Coxiella burnetti. Milk coming from these farms should be pasteurised at 72º C for 15 seconds.
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Related documents
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13/05/2010
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Author: EFSA
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Infection with Coxiella burnetii (the causal agent of Q fever) is endemic in domestic ruminants (cattle, sheep, goats) in most, if not all, EU MS. Although infection in domestic ruminants is common, disease is rare. Regarding disease control, the opinion focused on control options applicable to domestic ruminants, and on the effectiveness of these options to reduce within-herd transmission, between-herd spread (each in domestic ruminant populations), and/or the spillover of infection from domestic ruminants to humans. There is no conclusive evidence that the consumption of milk and milk products containing C. burnetii has resulted in clinical Q fever in humans. EFSA Q Fever
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| Source: |
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Parasite |
| Toxicity: |
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Stomach disorders |
| Associated Foods: |
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Water, fresh products |
| Risk Population: |
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Inmunodeficients |
| Legislation: |
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Directive 98/33/CE Directive 2003/99/CE Royal Decree 140/2003 Royal Decree 1074/2002 |
| Source: |
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Bacterial |
| Toxicity: |
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See attached document |
| Source: |
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Bacterial |
| Toxicity: |
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See attached document |
Risk Evaluation / Scientific Opinion
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12/03/2007
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Author: NZFSA
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The New Zealand Food Safety Authority (NZFSA) has issued a Risk Assessment concerning Listeria monocytogenes in ready-to-eat salads without dressings. This food type comprises largely lettuce and cabbage based salads, and excludes coleslaws or salads with non-vegetable ingredients.
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04/08/2004
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Author: FAO/OMS
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Risk assessment of Listeria monocytogenes in ready-to-eat foods In response to a request from the Codex Committee on Food Hygiene (CCFH), World Health Organisation (OMS) and Food and Agriculture Organisation of the United Nations (FAO) have published the risk assessment on Listeria monocytogenes developed by an international team of scientists. The work includes four assessments addressing the risk of listeriosis associated with pasteurized milk, ice cream, fermented meats and cold-smoked fish. Also, the report provides answers to the specific risk management questions posed by the CCFH and it outlines issues to be considered when implementing control measures.
full report
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Related documents
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11/12/2008
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Author: Eurosurveillance
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The present study, published in the Scientific Journal Eurosurveillance, shows that harmonised and active surveillance of listeriosis is needed in Spain in order to increase knowledge about real impact of this serious health problem.
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21/01/2008
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Author: EFSA
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The BIOHAZ Panel has issued an opinion on Listeria monocytogenes risk related to ready-to-eat foods and provide scientific advice on different levels of Listeria monocytogenes in ready-to-eat foods and the related risk for human illness. Surveys of foods have not only collected data on the prevalence and contamination levels of L. monocytogenes in different food types, but also revealed associations with other parameters including: food packaging type, preparation practices (e.g. the use of slicing machines for meat products), storage temperatures, the stage of sampling with respect to shelf life, the lack of an effective HACCP system, and lack of education and training of food handlers.
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07/12/2006
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Author: AFSSA
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The French Food Safety Agency (AFSSA) has issued a report on Quantitative Risk Assessment of Listeria monocytogenes in refrigerated products. This report develops an assessment model using three foodstuffs; pasteurized milk, pork and smoked salmon.
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26/10/2005
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Author: ILSI
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The Expert Panel on L. monocytogenes in food of the ILSI Research Foundation Risk Science Institute has published a report on achieving Continuous Improvement In Reductions In Foodborne Listeriosis based on a Risk Approach. Most effective strategies to control L. monocytogenes in high-risk foods include: Good Manufacturing Practices, sanitation standard operating procedures and HACCP programs in processing plants and at retail; time and temperature controls throughout the entire distribution and storage period; post-packaging treatments to destroy L. monocytogenes on products; and science-based education messages targeted to susceptible populations.
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01/07/2005
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Author: FSAI
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The Food Safety Authority of Ireland (FSAI) has published a report where the data on the Food Poisoning caused by Listeria monocytogenes is assessed. According to the report, there is a mortality rate of some 30% associated with Listeria food contamination, being cause for concern. The report identifies specific segments of the population at particular risk including pregnant women, young children, elderly people and people with impaired immune functions, and recommends they avoid certain foodstuffs. Also, the report details recommendations for risk prevention of Listeria monocytogenes along the food chain.
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