DEVELOPMENT OF A QUALITATIVE EXPOSURE ASSESSMENT FOR SALMONELLA IN GRADE A SHELL EGGS ON THE ISLAND OF IRELAND

摘要

IntroductionIn the 1980s the incidence of salmonellosis in the human population in Europe rose markedly due to the emergence of Salmonella Enteritidis PT4. This organism caused a systemic infection in laying hens with the result that grade A shell eggs were laid with the organism present in the egg contents. Subsequently foods prepared from eggs which were not fully cooked could act as vehicles for human infection. Consequently measures were introduced to obviate this threat to human health. In the UK, the Lion Quality code of practice was re-introduced in 1998 and now covers approximately 85% of eggs produced. This scheme requires the vaccination of commercial layer flocks against Salmonella Enteritidis, in addition to controls for welfare,hygiene and bio-security. This scheme is widely adopted in Northern Ireland (NI). In contrast, in the Republic of Ireland (RoI) vaccination of flocks is not permitted. Egg production is regulated by law requiring routine monitoring of feeds and flocks for Salmonella. Any flocks found to be infected with S. Enteritidis or Salmonella Typhimurium must be slaughtered under this legislation. Also, since 1999, eggs produced under the voluntary Bord Bia (Irish Food Marketing Board) Egg Quality Assurance scheme have been subject to further controls governing aspects of hygiene, flock welfare, packaging of eggs and environmental protection.