Salmonellosis

Abstract

During and immediately after the Second World War salmonellosis first emerged as a public health problem in Britain, having been introduced primarily via contaminated batches of dried egg from the USA. Surveys of broiler carcasses at retail outlets and hospitals have shown salmonella contamination rates varying between 45 and 80 per cent. To what extent the legislative control measures introduced during 1989 requiring the testing and slaughter of infected laying and breeding poultry flocks, more frequent inspection of protein processing plants, along with other veterinary measures, will be effective in controlling salmonellosis and other foodborne infections in Britain, remains to be seen. In 1989 the government also announced its intention to introduce legislation which will legalise the use of irradiation of certain foods, including poultry, the cost‐effectiveness of which as a public health measure has been demonstrated.