TY  - JOUR
AB  - Poultry meat is a significant source of food poisoning throughout
most of the developed world. In England and Wales it has been regularly
implicated in human salmonellosis, and during 1984‐5 was the apparent
vehicle of infection in 32 per cent of family and general outbreaks.
From 1988 onwards the explosive increase in UK food poisoning due to
Salmonella enteritidis phage type 4 has further implicated
poultry because of the particular association of this organism with
chickens. The present situation provides a considerable challenge for
the industry, where the modern scale and conditions of breeding, rearing
and processing are highly conducive to the spread of minority organisms
such as salmonellas. It also highlights the need for improved control
measures, especially for protecting flocks against salmonella infection
to reduce the hazard of subsequent cross‐contamination in the processing
plant.
VL  - 92
IS  - 4
SN  - 0007-070X
DO  - 10.1108/00070709010003364
UR  - https://doi.org/10.1108/00070709010003364
AU  - Mead Geoffrey C.
PY  - 1990
Y1  - 1990/01/01
TI  - Food Poisoning Salmonellas in the Poultry‐meat Industry
T2  - British Food Journal
PB  - MCB UP Ltd
SP  - 32
EP  - 36
Y2  - 2024/04/19
ER  -