Eggs and salmonella

Citation

(2002), "Eggs and salmonella", Nutrition & Food Science, Vol. 32 No. 2. https://doi.org/10.1108/nfs.2002.01732bab.006

Eggs and salmonella

Eggs and salmonella

In May 2001 the UK Government's Advisory Committe on the Microbiological Safety of Food published its second report of Salmonella in Eggs. It concluded that the 53 per cent fall in salmonella cases in the UK since 1997 was a result of the UK industry's salmonella vaccination programme along with improved flock hygiene measures. Tests on 80,000 eggs produced under the Lion Quality scheme in 2000 showed that all were salmonella negative. Around 75 per cent of UK hens are included in the Lion scheme which ensures they are vaccinated against salmonella. Around 27 million eggs are consumed each day in the UK. About 93 per cent are produced by 29 million birds in approximately 26,500 laying flocks. Free range eggs account for 20 per cent of the UK production with barn or perchery eggs representing 6 per cent and laying cage eggs representing 74 per cent of the UK market. During the 1990s Salmonella enteritidis accounted for nearly half of the salmonella isolation in humans but there was a decline between 1997 and 2000. The Lion Quality mark on eggs states that raw materials will be sourced from egg producers and packers registered to use the Lion Quality mark. The code covers processing procedures, quality control, freezing/defrosting procedures and packing instructions. The Code of Practice is policed by an independent auditor and covers all stages from pullet production through to the ultimate consumer of the eggs. New safety meaures include vaccination of all pullets against salmonella destined for Lion Quality eggs production.