EFSA assesses risk of <i>Salmonella</i> from pig meat

by Editor fleischwirtschaft.com
Tuesday, April 20, 2010

The European Food Safety Authority (EFSA) has assessed the public health risks from Salmonella in pigs and the impact of possible control measures.
 
The assessment suggests that pigs and pig meat may be responsible for 10 to 20% of all human cases of salmonellosis in the EU – but with differences between countries – and that controlling Salmonella more effectively within the pig meat food chain would have a direct impact on reducing the number of human cases.
 
This work by EFSA’s Biological Hazards Panel (BIOHAZ) was at the request of the European Commission and will support the setting of any targets for the reduction of Salmonella in pigs across the European Union. To support the Panel opinion and in line with EFSA’s strategy on cooperation and networking with Member States, a consortium of institutes from across the European Union was established for the first time. This consortium developed an EU level model to quantify the public health risk of Salmonella in the pig meat food chain, from farm to fork.
 
The Panel found evidence suggesting that the human cases attributable to Salmonella in pig meat will mainly depend on the levels of Salmonella in pigs and pig meat, as well as on consumption patterns and the relative importance of the other sources of Salmonella.
 
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