John Gormley
Ceist:472 Mr. Gormley asked the Minister for Health and Children if the most recent outbreaks of salmonella could be attributed to antibiotics in food; and if he will make a statement on the matter. [21809/98]
Written Answers. - Antibiotics in Food.
John Gormley
Ceist:473 Mr. Gormley asked the Minister for Health and Children his views on the mounting evidence that antibiotics in food could lead to antibiotic resistance; and if he will make a statement on the matter. [21810/98]
I propose to take Questions Nos. 472 and 473 together.
My Department has consulted with health boards regarding the recent outbreaks of salmonella and they have reported no evidence that these outbreaks are associated with the presence of antibiotics in food. However, I am aware of concerns relating to antibiotic-resistant organisms. Much international research has been carried out in this area and, at a European level, Ireland is involved in surveillance of antibiotic-resistant organisms.
On the initiative of EU chief medical officers, a major international conference on this subject was held in Copenhagen in September 1998. My Department was represented by the deputy chief medical officer and service providers were represested by a range of health care professionals. The Department of Agriculture and Food was also represented at the conference. Arising from recommendations made at the conference, my Department is entering into discussions with appropriate agencies, including the new national disease surveillance unit, with a view to disseminating relevant information through the Irish health services and monitoring any further developments in this area.
In addition the Food Safety Authority of Ireland has identified the need to improve systems for the typing of foodborne disease, to provide more detailed information and to provide better linkages between information systems dealing with diseases in both human and animal populations. The authority has initiated a number of projects and has identified this area as a key priority in its work programme.
However, it should be borne in mind that all foodborne bacteria, whether resistant to antibiotics or sensitive to antibiotics, are killed by cooking and that simple hygiene measures at all stages of the foodchain can prevent human foodborne diseases. This point emphasises the need for continuing education in this area.