Survey of salmonella contamination of raw shell eggs used in catering premises
Survey of Salmonella contamination of raw shell eggs used in catering premises (B18)
Area of work
The Food Standards Agency has launched a survey to determine the current level of salmonella contamination of raw shell eggs at catering premises within the UK. The information gathered will be used to advise catering premises on the storage and usage of raw shell eggs.
Salmonella is one of the five key organisms against which the Agency is monitoring progress in reducing foodborne disease. A Department of Health (DH) survey of eggs in catering premises conducted in 1991 indicated that the prevalence of salmonella was 1.6%. However, a Health Protection Agency/Local Authorities Coordinating Office on Regulatory Services (HPA/LACORS) study carried out in 2003 on hens and duck eggs indicated that the prevalence in catering eggs had fallen to 0.3%.
objectives
This survey will take raw shell hen eggs across the UK from catering premises according to a sampling plan devised by the Agency. Both UK and non-UK eggs will be included. Data on the country of origin and production type of all the eggs tested will also be recorded.
A total of 1,600 boxes of six eggs will be sampled over a period of 12 months; if this sample size is not large enough to be statistically significant, the sampling period may be extended.
duration
October 2005 to October 2006
Expected reporting date
A final report ws published in late 2007.
contractor
Health Protection Agency