Prevention and control of food-borne salmonellosis through application of hazard analysis critical control point (HACCP)

Abstract For the practical implementation of the guidelines prepared by WHO (1983) on prevention and control of salmonellosis, the ICMSF ad hoc committee selected a number of food categories known to have been implicated in salmonellosis. The committee chose the more hazardous foods amongst them, identified the critical control points during their processing, and described the monitoring of these points.