Vol. 512 No. 3
219 Mr. Allen asked the Minister for Health and Children if, further to Parliamentary Question No. 102 of 18 November 1999, he will make a statement on the increase in food poisoning, bacterial other than salmonella, from 157 cases in 1990 to 1,278 cases in 1998; and if he will make a statement on the matter. [25968/99]
221 Mr. Allen asked the Minister for Health and Children the reason for the increase in salmonellosis, other than typhoid or paratyphoid, from 473 cases in 1990 to 1,257 cases in 1998; and if he will make a statement on the matter. [25970/99]
I propose to take Questions Nos. 219 and 221 together.
The increase in the numbers of cases of the conditions referred to may be attributed to several factors, such as improvements in surveillance and reporting, changes in lifestyle, lack of hygiene awareness, changes in food technology and its control and increased international travel and commerce. The trend towards sourcing foods from ever more distant countries lengthens the food chain, which may increase the possibility of foodborne disease and may expose consumers to new pathogens.
When the new departments of public health were established in health boards in 1995/6, the need to improve collaboration and communication with microbiologists and environmental health officers was identified as a priority. This improved co-operation has contributed to an increase in notifications of food poisoning incidents.
As a result of changes in lifestyle, many more people now eat outside the home, often from "fast food" or takeaway premises. The Food Safety Authority of Ireland, which was established in January 1999, has informed my Department that food poisoning outbreaks in 1998 were associated mainly with catering establishments such as restaurants, hotels or institutions. The authority has indicated that in its opinion most of these outbreaks were easily preventable, having arisen mainly from inappropriate storage, inadequate heating and/or cross-contamination.
As there are indications that fundamental principles of food hygiene are not always being observed, the Food Safety Authority of Ireland has identified this issue as a key priority in its work programme and has initiated a number of educational campaigns in this area.
