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Poultry (Salmonella)

Volume 114: debated on Thursday 23 April 1987

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asked the Minister of Agriculture, Fisheries and Food what percentage of poultry sold in the United Kingdom are infested with salmonella; what processes are currently used to eliminate this bacteria; and what new techniques are currently being investigated by his Department with a view to use in the future.

It is not uncommon for salmonella organisms to be present in poultry. Statutory hygiene controls apply at every stage of production and manufacture to reduce salmonella infection in live birds and poultrymeat and in animal protein intended for livestock feed. My Department is continuously seeking ways of further reducing the incidence of infection.