Joint U.S./Ireland conference on HACCP, an integrated approach to assuring the microbiological safety of meat and poultry. Dublin IRL, 1994/03/23.
Meat and meat products are important vehicles of foodborne illness outbreaks in European countries.
Salmonellas were the most commonly reported aetiology of infection, although the relative importance of other agents varied.
The factors contributing to the increase in food poisoning and salmonellosis in England and Wales related both to foods eaten and their preparation.
The implication of foods of animal origin as principle vehicles of infection was strengthened by reports associating these foods with outbreaks of human illness, and reports of salmonella infection in animals and poultry.
The current increase in salmonella infection associated with poultry products suggests that reducing infection in, or contamination of poultry could significantly decrease human illness.
The problem of human salmonellosis is multi-factorial.
Trends are driven by both intrinsic factors relating to the microbiological quality of the food and standards of preparation, and extrinsic factors, such as ambient temperature, which amplify the intrinsic effects.
Many of these factors may be amenable to preventive activities, including programs to reduce infection in animals and poultry and programs to educate the consumer in safe food handling.
The costs of human salmonella infection in England and Wales were estimated to be between £231 million and £331 million in 1988 of which £143 million to £205 million may have been associated with meatborne infection.
Mots-clés Pascal : Pays de Galles, Grande Bretagne, Royaume Uni, Europe, Angleterre, Congrès international, Viande, Contamination biologique, Salmonella, Enterobacteriaceae, Bactérie, Salmonellose, Bactériose, Infection, Coût, Produit carné
Mots-clés Pascal anglais : Wales, Great Britain, United Kingdom, Europe, England, International conference, Meat, Biological contamination, Salmonella, Enterobacteriaceae, Bacteria, Salmonellosis, Bacteriosis, Infection, Costs, Meat product
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 96-0011428
Code Inist : 002A35B05. Création : 01/03/1996.