Vol. 537 No. 1
143 Mr. J. Bruton asked the Minister for Health and Children if his attention has been drawn to a study in a magazine (details supplied) that showed that 16% of poultry in five supermarkets was contaminated with salmonella or campylobactes; if a similar survey is being done here; and if he proposes to issue any warning to the public on this matter. [15489/01]
A programme of surveillance on the level of salmonella and campylobactor in raw poultry meat is ongoing and results are expected within two months. The programme involves testing approximately 1,000 samples of imported poultry meat and approximately 2,000 of home produced poultry meat. All samples are tested for the presence of salmonella and campylobactor and any positive isolates are subjected to further typing techniques. They are also tested for the presence of inhibitory substances. Though public health advice will depend on the results of this survey, the FSAI has issued advice to industry and consumers that good hygienic practices should be followed when handling raw poultry. Such products should only be stored at chilled or frozen temperatures, care should be taken to avoid cross contamination with cooked foods and food preparation surfaces, and products should be adequately cooked to kill harmful bacteria that may be present in the raw products.
