The proposed technical specifications focus on sampling those categories of broiler meat, which enable the best characterisation of the health risk for consumers. According to the proposal, fresh broiler meat and meat preparations would be targeted at retail outlets serving the final consumer. A programme undertaken at retail will provide information on the exposure of consumers to Salmonella and Campylobacter via broiler meat. This information will compliment the results from the baseline survey in broiler meat in slaughterhouses that is carried out in 2008 in the European Union Member States.
Standardised analytical methods where available or methods in the process of being standardised are proposed to be employed in the analyses of samples. Detection of Salmonella and enumeration to obtain quantitative information on Campylobacter and Salmonella in the broiler meats are proposed.
Aporte Constanza Miranda