Dáil Éireann Debate, Tuesday - 6 March 2012
429 Deputy Maureen O’Sullivan asked the Minister for Agriculture, Food and the Marine if he will provide mortality figures and other information (details supplied) in relation to factory farmed broilers; and if he will make a statement on the matter. [12163/12]
View answerThe Department of Agriculture, Food and the Marine does not keep records of mortality figures for factory farmed broilers. The majority of broilers are reared under contract to processors and these figures would be a matter between the grower and the processor. The table sets out the total number of birds slaughtered in export approved plants in the years 2009, 2010 and 2011:
|
Year |
Total No. of birds slaughtered |
|
2009 |
74,872,378 |
|
2010 |
83,139,886 |
|
2011 |
85,183,737 |
Ante mortem checks are carried out at processing plants. As a percentage of the national kill, less than 0.5% of broilers are condemned by Department of Agriculture, Food and the Marine personnel between arrival at the factory and processing. There is no statutory requirement to maintain statistics on fracture damage. There are many different causes of mortality in broilers including septicaemia, toxaemia, emaciation and pendulous crop, or other systemic diseases.
In relation to veterinary medicines, only products which are licensed to the requisite EU scientific standard and have demonstrated quality, safety (including from a consumer viewpoint) and effectiveness may be used. The Irish Medicines Board website (www.imb.ie) lists all authorised products. Medicines may only be used following prescription by the farmer’s private veterinary practitioner. The prescribing practitioner must have formal responsibility for the care of the birds and having satisfied themselves that the medication is justified; specify the particular medicine to be used, together with any associated conditions, including duration of treatment. While, under relevant EU and national legislation, the primary responsibility for producing safe food rests with the Food Business Operator, my Department carries out inspections and residue surveillance to verify that relevant requirements are being met.
E.coli encompasses many strains, not all of which are pathogenic. Scientists use the term colonised rather than infected due to the fact that the bacteria do not cause infection or lesions to the broilers. It is known internationally that all broilers, including those reared under a free-range system are colonised with E.coli. Campylobacter is found in most raw poultry and is common in raw meat. The European Food Safety Authority (EFSA) carried out an EU-wide survey in 2008, which indicated a high prevalence of Campylobacter across the EU. 77% of broiler carcasses samples tested positive with the prevalence in Ireland being the second highest. Based on the number of case notifications the human population incidence rate in Ireland is below European levels. The Food Safety Authority of Ireland (FSAI) published recommendations for a Practical Control Programme for Campylobacter in the Poultry production and Slaughter Chain in 2011.
In addition to normal good hygiene and storage practices, consumers are advised to thoroughly cook poultry meat as this will eliminate any campylobacter and E.coli. I am advised that the practice of pumping fresh poultry meat, as described in the question, does not take place in the Republic of Ireland.
