EU seeks to reduce salmonella in broilers
New measures to combat the levels of Salmonella in chickens reared for meat production have been agreed on by the European Commission.
The conclusion of the meeting was that EU member states will be expected to reduce the prevalence of Salmonella in broilers to 1% or less by 2011. Additionally, as from 2010, only poultry meat which has been proved to be salmonella-free will be allowed to be marketed in the EU.
Related links:European Food Safety Authority (EFSA)