Brussels, 14/05/2008 (Agence Europe) - According to a study published on 13 May by the European Food Safety Authority (EFSA), the full range of Salmonella types were estimated on average to be present in almost one third of turkey flocks across the European Union.
According to the survey focusing on 2006-2007, 30.7% of flocks with more than 250 turkeys and in 13.6% of turkey flocks kept for breeding purposes contain one form or other of salmonella. However, the two Salmonella types responsible for the majority of Salmonella-related food infections in humans (Salmonella Enteritidisand Salmonella Typhimurium) were detected in 3.8% of flocks reared for human consumption (especially in the Czech Republic, Italy and Belgium) and in 1.7% of breeding flocks (mainly in Italy), explains the EFSA, whose study aims to help the European Commission implement salmonella eradication measures in turkey meat.
Significant differences exist between member states. EFSA data reveals that the prevalence of salmonella in fattening turkeys is highest in Hungary (78.5%), Cyprus (57.6%) and Spain (56.9%). The average rate in the EU is 30.7%. The prevalence of turkeys for breeding purposes is highest in Slovakia (82.9%-, Italy (21.5%) and Spain (5.3%), whereas the EU average is 13.6%).
Salmonella is the second most reported cause of food-borne diseases in humans in Europe. Infections can range from a mild to severe gastroenteritis and in some vulnerable groups, such as children and the elderly can be fatal. Risks for consumers are from under-cooking of turkey meat or cross-contamination to other foods. EFSA explains that thorough cooking and strict kitchen hygiene will prevent or reduce the risk posed by Salmonella contaminated turkey meat. In the future, EFSA will also publish a study of salmonella in pork meat. (L.C.)