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| Users are referred to the following documents:
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| An evaluation of the scientific basis of the control measures included in the Codex guidelines for the control of Campylobacter and Salmonella in chicken meat can be found in the following report. Salmonella and Campylobacter in chicken meat: Meeting report. 2009. Microbiological Risk Assessment Series 19. Available at http://www.fao.org/docrep/012/i1133e/i1133e.pdf
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| FAO/WHO have already carried out risk assessments of Campylobacter and Salmonella in broiler chickens and the full reports are available:
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| For more information on the risk assessment process, the steps and approaches and selection and use of data, FAO/WHO have produced the following guideline documents:
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