Key findings of the quantitative microbial risk assessment for salmonella in broiler chicken meat produced and consumed in Canada

Background

Non-typhoidal salmonellosis is a preventable infection caused by the Salmonella bacteria. There is a significant burden of illness in Canada from foodborne salmonellosis of this type. Through both epidemiological evidence and expert opinion, it is estimated that poultry is the largest food category linked to these illnesses. Health Canada completed a quantitative microbial risk assessment (QMRA), estimating Canadians’ risk of salmonellosis caused by this type of Salmonella, from consuming domestically produced broiler chicken meat that was cooked at home. The goal for this risk assessment was to provide information to guide next steps for governments and industry as they investigate additional, new, or differently applied controls and practices along the poultry meat farm to fork continuum.

Risk Assessment

To obtain an electronic copy of the document, Key Findings of the Quantitative Microbial Risk Assessment for Salmonella in Broiler Chicken Meat Produced and Consumed in Canada, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "HPFB BMH Key Findings of the Quantitative Microbial Risk Assessment for Salmonella in Broiler Chicken Meat Produced and Consumed in Canada -eng".

Contact Information

Bureau of Microbial Hazards, Food Directorate

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