September 18, 2007

Survey shows low salmonella contamination in eggs in the UK

A 14-month survey commissioned by the Food Standards Agency in the UK has indicated low salmonella levels in the eggs used in eating establishments.

The survey, which ran from November 2005 to January 2007, was carried out in the UK by the Health Protection Agency.

The agency analysed over 1,500 eggs and egg shells from eight countries which were used in UK catering premises such as restaurants, pubs and cafeterias.

Out of 1,500 samples examined, there was a contamination rate of 0.38 percent, or six samples in total. Of the six samples, five were from eggs produced in the UK and one from Germany.

The survey also highlighted poor storage and handling practices. More than half of those premises surveyed failed to store their eggs under refrigerated conditions and a fifth of the egg samples had either expired before date, or were in use after three weeks of lay.

Meanwhile, Minister for Rural Affairs, Elin Jones, announced a programme to enhance existing controls on Salmonella in poultry laying flocks.

The proposed rule would set the target for an annual reduction of salmonella incidences of at least 10 percent in the number of positive adult laying flocks, compared with the previous year. The starting baseline in Wales and for the rest of the UK, would be 8 percent prevalence.

A separate nation-wide survey of commercial laying flocks carried out in 2004--2005 showed that around 8 percent of layer flock holdings in the UK were infected by salmonella.