There is no one control measure that is sufficiently effective in reducing Salmonella in poultry; instead, a multi-hurdle approach is proven to have the greatest impact, according to a recent report from the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Meetings on Microbiological Risk Assessment (JEMRA).
In response to a request from the 52nd Session of the Codex Alimentarius Commission Committee on Food Hygiene (CCFH), JEMRA met in September 2022 to assess the most recent science on the control of non-typhoidal Salmonella in chicken meat, as well as to review the Codex Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat (CXG 78-2011). JEMRA considered available literature published since 2008 and information submitted in response to a call for data. However, many control measures for Salmonella in the broiler production chain lacked sufficient evidence to assess their efficacy. JEMRA drew conclusions about control measures, for which there were a sufficient number of reports with quality and applicable data, from primary production to processing and post-processing.