Risk assessment tools for Vibrio parahaemolyticus and Vibrio vulnificus associated with seafood. Meeting report
There has been an increase in reported outbreaks and cases of foodborne disease attributed to pathogenic Vibrio species. As a result, there have been several instances where the presence of pathogenic Vibrio spp. in seafood has led to a disruption in international trade. A number of Vibrio spp. are increasingly being recognized as potential human pathogens. The food safety concerns associated with these microorganisms have led to the need for microbiological risk assessment for their control. This report provides the review of risk assessment of existing tools for V. parahaemolyticus and V. vulnificus in oysters and different bivalve molluscan species, the available information on testing methodology and recommend microbiological methods to monitor the levels of pathogenic Vibrio spp. in seafood and/or water. Such tools are envisioned to support countries in their efforts to use risk-based approaches in the selection of control measures appropriate for their seafood species, primary production and post-harvest practices. This volume and others in this Microbiological Risk Assessment Series contain information that is useful to both risk assessors and risk managers, the Codex Alimentarius Commission, governments and regulatory authorities, food producers and processers and other institutions and individuals with an interest in Vibrio spp. and its control.
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Rome (Italy) FAO
2020
|
| Subjects: | seafoods, Vibrio parahaemolyticus, Vibrio vulnificus, pathogenic bacteria, risk assessment, isolation, identification, sampling, health hazards, risk management, food safety, SDGs, Goal 3 Good health and well-being, Goal 14 Life below water, |
| Online Access: | http://www.fao.org/3/ca7240en/CA7240EN.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
unfao:853876 |
|---|---|
| record_format |
koha |
| spelling |
unfao:8538762021-05-05T06:52:06ZRisk assessment tools for Vibrio parahaemolyticus and Vibrio vulnificus associated with seafood. Meeting report 185609 FAO, Rome (Italy). Agriculture and Consumer Protection Dept. eng WHO, Geneva (Switzerland). Dept. of Food Safety and Zoonoses eng 1423211761406 textRome (Italy) FAO2020engThere has been an increase in reported outbreaks and cases of foodborne disease attributed to pathogenic Vibrio species. As a result, there have been several instances where the presence of pathogenic Vibrio spp. in seafood has led to a disruption in international trade. A number of Vibrio spp. are increasingly being recognized as potential human pathogens. The food safety concerns associated with these microorganisms have led to the need for microbiological risk assessment for their control. This report provides the review of risk assessment of existing tools for V. parahaemolyticus and V. vulnificus in oysters and different bivalve molluscan species, the available information on testing methodology and recommend microbiological methods to monitor the levels of pathogenic Vibrio spp. in seafood and/or water. Such tools are envisioned to support countries in their efforts to use risk-based approaches in the selection of control measures appropriate for their seafood species, primary production and post-harvest practices. This volume and others in this Microbiological Risk Assessment Series contain information that is useful to both risk assessors and risk managers, the Codex Alimentarius Commission, governments and regulatory authorities, food producers and processers and other institutions and individuals with an interest in Vibrio spp. and its control. There has been an increase in reported outbreaks and cases of foodborne disease attributed to pathogenic Vibrio species. As a result, there have been several instances where the presence of pathogenic Vibrio spp. in seafood has led to a disruption in international trade. A number of Vibrio spp. are increasingly being recognized as potential human pathogens. The food safety concerns associated with these microorganisms have led to the need for microbiological risk assessment for their control. This report provides the review of risk assessment of existing tools for V. parahaemolyticus and V. vulnificus in oysters and different bivalve molluscan species, the available information on testing methodology and recommend microbiological methods to monitor the levels of pathogenic Vibrio spp. in seafood and/or water. Such tools are envisioned to support countries in their efforts to use risk-based approaches in the selection of control measures appropriate for their seafood species, primary production and post-harvest practices. This volume and others in this Microbiological Risk Assessment Series contain information that is useful to both risk assessors and risk managers, the Codex Alimentarius Commission, governments and regulatory authorities, food producers and processers and other institutions and individuals with an interest in Vibrio spp. and its control. seafoodsVibrio parahaemolyticusVibrio vulnificuspathogenic bacteriarisk assessmentisolationidentificationsamplinghealth hazardsrisk managementfood safetySDGsGoal 3 Good health and well-beingGoal 14 Life below waterhttp://www.fao.org/3/ca7240en/CA7240EN.pdfURN:ISBN:978-92-5-132020-4 |
| institution |
FAO IT |
| collection |
Koha |
| country |
Italia |
| countrycode |
IT |
| component |
Bibliográfico |
| access |
En linea En linea |
| databasecode |
cat-fao-it |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
David Lubin Memorial Library of FAO |
| language |
eng |
| topic |
seafoods Vibrio parahaemolyticus Vibrio vulnificus pathogenic bacteria risk assessment isolation identification sampling health hazards risk management food safety SDGs Goal 3 Good health and well-being Goal 14 Life below water seafoods Vibrio parahaemolyticus Vibrio vulnificus pathogenic bacteria risk assessment isolation identification sampling health hazards risk management food safety SDGs Goal 3 Good health and well-being Goal 14 Life below water |
| spellingShingle |
seafoods Vibrio parahaemolyticus Vibrio vulnificus pathogenic bacteria risk assessment isolation identification sampling health hazards risk management food safety SDGs Goal 3 Good health and well-being Goal 14 Life below water seafoods Vibrio parahaemolyticus Vibrio vulnificus pathogenic bacteria risk assessment isolation identification sampling health hazards risk management food safety SDGs Goal 3 Good health and well-being Goal 14 Life below water 185609 FAO, Rome (Italy). Agriculture and Consumer Protection Dept. eng WHO, Geneva (Switzerland). Dept. of Food Safety and Zoonoses eng 1423211761406 Risk assessment tools for Vibrio parahaemolyticus and Vibrio vulnificus associated with seafood. Meeting report |
| description |
There has been an increase in reported outbreaks and cases of foodborne disease attributed to pathogenic Vibrio species. As a result, there have been several instances where the presence of pathogenic Vibrio spp. in seafood has led to a disruption in international trade. A number of Vibrio spp. are increasingly being recognized as potential human pathogens. The food safety concerns associated with these microorganisms have led to the need for microbiological risk assessment for their control.
This report provides the review of risk assessment of existing tools for V. parahaemolyticus and V. vulnificus in oysters and different bivalve molluscan species, the available information on testing methodology and recommend microbiological methods to monitor the levels of pathogenic Vibrio spp. in seafood and/or water. Such tools are envisioned to support countries in their efforts to use risk-based approaches in the selection of control measures appropriate for their seafood species, primary production and post-harvest practices.
This volume and others in this Microbiological Risk Assessment Series contain information that is useful to both risk assessors and risk managers, the Codex Alimentarius Commission, governments and regulatory authorities, food producers and processers and other institutions and individuals with an interest in Vibrio spp. and its control.
|
| format |
Texto |
| topic_facet |
seafoods Vibrio parahaemolyticus Vibrio vulnificus pathogenic bacteria risk assessment isolation identification sampling health hazards risk management food safety SDGs Goal 3 Good health and well-being Goal 14 Life below water |
| author |
185609 FAO, Rome (Italy). Agriculture and Consumer Protection Dept. eng WHO, Geneva (Switzerland). Dept. of Food Safety and Zoonoses eng 1423211761406 |
| author_facet |
185609 FAO, Rome (Italy). Agriculture and Consumer Protection Dept. eng WHO, Geneva (Switzerland). Dept. of Food Safety and Zoonoses eng 1423211761406 |
| author_sort |
185609 FAO, Rome (Italy). Agriculture and Consumer Protection Dept. eng |
| title |
Risk assessment tools for Vibrio parahaemolyticus and Vibrio vulnificus associated with seafood. Meeting report |
| title_short |
Risk assessment tools for Vibrio parahaemolyticus and Vibrio vulnificus associated with seafood. Meeting report |
| title_full |
Risk assessment tools for Vibrio parahaemolyticus and Vibrio vulnificus associated with seafood. Meeting report |
| title_fullStr |
Risk assessment tools for Vibrio parahaemolyticus and Vibrio vulnificus associated with seafood. Meeting report |
| title_full_unstemmed |
Risk assessment tools for Vibrio parahaemolyticus and Vibrio vulnificus associated with seafood. Meeting report |
| title_sort |
risk assessment tools for vibrio parahaemolyticus and vibrio vulnificus associated with seafood. meeting report |
| publisher |
Rome (Italy) FAO |
| publishDate |
2020 |
| url |
http://www.fao.org/3/ca7240en/CA7240EN.pdf |
| work_keys_str_mv |
AT 185609faoromeitalyagricultureandconsumerprotectiondepteng riskassessmenttoolsforvibrioparahaemolyticusandvibriovulnificusassociatedwithseafoodmeetingreport AT whogenevaswitzerlanddeptoffoodsafetyandzoonoseseng1423211761406 riskassessmenttoolsforvibrioparahaemolyticusandvibriovulnificusassociatedwithseafoodmeetingreport |
| _version_ |
1768620095689457664 |