The 39th CCFH also decided to work on proposed guidelines for control of Campylobacter and Salmonella spp in broiler (young birds), chicken meat, meat carcass, and portions. CCFH will also coordinate with the world organisation for animal health - OIE - which is working on the issue at the primary level. The FAO has also drafted a document on good practices for poultry. The CCFH has decided to finalise the proposed guidelines on basis of the code of hygienic practices for meat (CAC/RCP 58-2005) and where specific information on Campylobacter and Salmonella in birds other than broilers was lacking.
It was decided that since the structure of the microbiological risk management metrics annex had substantially changed,there was no longer any need to develop an annex to the code of hygienic practices on liquid eggs. The 39th CCFH noted the need to provide a more detailed scientific approach for the proposed draft on Listeria Monocytogenes in ready-to-eat foods. It deliberated on the proposed drafts on hygienic practices for powdered formulae for infant and young children, validation of food safety control measures, conduct of microbiological risk management, and metrics. WHO would work on emerging viruses like Nipah virus, Avian flu virus, and SARS coronavirus.