Salmonella level reduction in EU no turkey

By 27. April 2012Blog, Risk Management

The European Food Safety Authority (EFSA) will evaluate the impact on public health of reducing Salmonella levels in turkeys across the European Union (EU). This evaluation was asked by EFSA. The presence of Salmonella in turkeys is considered a risk for public health through the consumption of contaminated meat from these animals.

In a new scientific opinion by EFSA indicates that transmission from breeding stock to fattening flocks is an important source of Salmonella infection as well as such sources as contaminated feed or turkey houses.

Targets are being set for the reduction of certain Salmonella serovars in different poultry populations and in pigs. Among the recommendations on data gathering and surveillance measures, EFSA highlights the need to enhance active surveillance in all EU Member States.

The original article can bei found here.