European Food Safety Authority Survey Supports UK Salmonella Control Measures

April 7, 2007 – 6:15 pm | posted in Infectious Diseases, Nutrition / Diet

The European Food Safety Authority (EFSA) has today published the results of its EU wide survey into levels of salmonella detected in chicken reared for meat (broilers).

In the UK, the survey found no Salmonella enteritidis and 0.1% Salmonella typhimurium. These types are the ones most often responsible for cases of salmonella food poisoning in people.

Dr Judith Hilton, Head of Microbiological Safety at the FSA, said: ‘These findings are very encouraging and show how effective control measures taken by industry in the UK have been.

‘However, salmonella has not been entirely eliminated from broiler flocks and we need to continue to work hard to minimise salmonella and campylobacter levels in UK poultry. It remains very important that people continue to follow good hygiene practices - and take care to handle raw poultry meat carefully and cook it properly. Cooking poultry properly kills any salmonella and camplyobacter organisms in the meat.

‘The UK supports European Commission efforts in setting EU-wide reduction targets for salmonella in broiler flocks, as well as encouraging action at national level, to ensure that Member States reduce contamination levels down to the very low levels found in the UK.’

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