Vol. 510 No. 3
77 Mr. Callely asked the Minister for Agriculture, Food and Rural Development the inspection and procedures in place to ensure poultry products are of the highest standards; the number of each category of poultry inspected; and if he will make a statement on the matter. [22168/99]
Under the European Communities (Fresh Poultrymeat) Regulations 1996, S.I. No. 3 of 1996, official veterinarians and other authorised officers of my Department are empowered to carry out inspection procedures which are designed to ensure that Irish poultry products comply fully with all hygiene requirements. These procedures include daily supervision of plant hygiene, and ante and post mortem inspections. All poultry carcasses are inspected following slaughter, and any carcasses and viscera deemed unfit as a result of the inspections are condemned and removed from the food chain.
Under Council Directive 96/23, as transposed by the Control of Animal Remedies and their Residues Regulations 1998, a residue plan, which is approved by the European Commission, is in place and this provides for sampling at slaughter plant level in the poultry sector.
In Ireland's case, the annual number of samples provided for under this plan is as follows: broilers – 552; turkeys – 200; hens – 200; and ducks 36. In addition, under a programme, operated in conjunction with the Food Safety Authority of Ireland, an additional 3,700 poultry samples will be tested for inhibitory substances, as well as for the presence of antibiotic resistant bacteria.
