Dáil Éireann debate -
Wednesday, 6 Nov 1996

Vol. 471 No. 2

Written Answers. - Salmonella Incidence.

Robert Molloy

Question:

41 Mr. Molloy asked the Minister for Health the number of cases of salmonella which have been reported to the relevant authorities in the State in each of the past three years; the steps, if any, his Department has taken to ensure the reduction in the incidence of salmonella; and if he will make a statement on the matter. [20464/96]

James Leonard

Question:

50 Mr. Leonard asked the Minister for Health whether he has alerted health boards as to the reported increase in imported salmonella infected poultry meat; and if he will make a statement on the matter. [20111/96]

Minister of State at the Department of Health (Mr. O'Shea)

I propose to take Question Nos. 41 and 50 together.

Salmonella is an infectious disease and is notifiable under the Infectious Diseases Regulations, 1981. The Health Act, 1947, and the 1981 regulations require the health boards, on becoming aware of suspected case of an infectious disease or of a probable source of infection with such disease, to take the necessary steps for investigating the nature and source of infection, for preventing the spread of such infection and for removing conditions favourable to such infection. I am satisfied that the health boards are meeting their obligations in this area.

The numbers of cases of salmonella which have been notified to the Department of Health for the last three years are as follows:

Year	1993	1994	1995
Cases	295	338	571

Controls in relation to imported poultry meat are a matter for my colleague, the Minister for Agriculture, Food and Forestry whose Department carries out random sampling on such products at the importation stage. I am informed that none of the samples taken this year has proven positive for salmonella. However, should this situation change, my Department, in conjunction with the health boards, will take whatever action is necessary to protect public health.

The most effective way of dealing with salmonella is, of course, prevention of the disease in the first place by improving food hygiene standards, by raising awareness of the problem and by its prevention. To this end, the environmental health services of the eight health boards carry out inspections of food premises as part of their work in enforcing the food hygiene regulations. These inspections are an important factor in the prevention of food-borne infection, including salmonella. The health boards also offer food hygiene education courses for foodworkers throughout the country. In 1995 alone, over 2,000 people working in the food industry participated in these courses.

The National Hygiene Partnership — a coalition of industry and professional interests in the food hygiene sector — runs courses on the management of food hygiene for managers and supervisors in food businesses. I am pleased to say that my Department participated actively in preparing material for these courses. Although it is only a recent development, indications are that the partnership programme will be successful in raising awareness of good hygiene practices in the food trade.

I would like to draw attention to the work being done by my Department in close co-operation with representatives of the industry in drawing up guides to good hygiene practice in specific industry sectors. These guides are designed to improve food hygiene standards generally across different sectors of the food industry. Guides for the catering sector and the drinks manufacturing sector have been finalised. A guide for the food processing sector is nearing completion and guides for the retail and domestic sectors are also being developed.

I welcome all of these developments and hope that they will ensure we continue to keep the level of outbreaks at the lowest levels possible.