November 19, 2007

Research shows decline of Salmonella in Dutch poultry products

The amount of Salmonella and Campyobacter in Dutch poultry and egg products is declining, according to a recent research by the Dutch Institute for Human Health and the Environment (RIVM) and the Dutch Food Authority (VWA).

Salmonella infections in human have been decreasing since the 1980s. Twenty-five years ago, 150,000 per year got sick from the bacteria.

Last year, only 37,000 people got in contact with Salmonella and showed signs of infection.

The report stated that the decrease in infection is attributed to the intensified quality checks of Dutch poultry farms.