EFSA set reduction targets for Salmonella in turkeys 18 Apr 2012

The European Food Safety Authority (EFSA) was asked by the European Commission to evaluate the impact on public health of reducing Salmonella levels in turkeys across the European Union (EU). The presence of Salmonella in turkeys is considered a risk for public health through the consumption of contaminated meat from these animals.

EFSA's Panel on Biological Hazards esimated the relative public health impact of Salmonella transmitted to humans from four difference animal sources: turkeys, broiler hens, laying hens and pigs. Following this research, targets are now being set for the reduction of certian Salmonella serovars in different poultry populations and in pigs.

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