THE EPIDEMIOLOGY AND COSTS OF DISEASES OF PUBLIC HEALTH SIGNIFICANCE, IN RELATION TO MEAT AND MEAT PRODUCTS

Abstract

ABSTRACTMeat and meat products are important vehicles of foodborne illness outbreaks in European countries. Salmonellas were the most commonly reported aetiology of infection, although the relative importance of other agents varied. The factors contributing to the increase in food poisoning and salmonellosis in England and Wales related both to foods eaten and their preparation. The implication of foods of animal origin as principle vehicles of infection was strengthened by reports associating these foods with outbreaks of human illness, and reports of salmonella infection in animals and poultry. The current increase in salmonella infection associated with poultry products suggests that reducing infection in, or contamination of poultry could significantly decrease human illness.The problem of human salmonellosis is multi‐factorial. Trends are driven by both intrinsic factors relating to the microbiological quality of the food and standards of preparation, and extrinsic factors, such as ambient temperature, which amplify the intrinsic effects. Many of these factors may be amenable to preventive activities, including programs to reduce infection in animals and poultry and programs to educate the consumer in safe food handling.The costs of human salmonella infection in England and Wales were estimated to be between £231 million and £331 million in 1988 of which £143 million to £205 million may have been associated with meatborne infection. Reductions in human illness, as modelled by irradiation of poultry meat, could give substantial economic gains.