Less Salmonella in Dutch poultry products
The amount of pathogenic bacteria such as Salmonella
and Campyobacter in Dutch poultry and egg products is declining.
This is the conclusion of a report published by the Dutch Institute for
Human Health and the Environment (RIVM) and the Dutch Food Authority
Salmonella infections in humans have shown a decline since the 1980s.
Twenty-five years ago, 150,000 per year got sick from the bacteria. In 2006,
'only' 37,000 people got in contact with Salmonella and developed clinical signs
of an infection. According to the report, the decrease in infections is the
result of more intensive quality checks at Dutch poultry farms.
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