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Poultry meat as a source of human salmonellosis in England and Wales

Published online by Cambridge University Press:  19 October 2009

T. J. Humphrey ,
G. C. Mead  and
B. Rowe
T. J. Humphrey
Affiliation:
Public Health Laboratory, Church Lane, Heavitree, Exeter EX2 5AD
G. C. Mead
Affiliation:
AFRC Institute of Food Research, Bristol Laboratory, Longford, Bristol BS18 7DY
B. Rowe
Affiliation:
Division of Enteric Pathogeny, Central Public Health Laboratory, 61, Colindale Avenue, London NW9 5HT
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In England and Wales human salmonellosis is a major public health problem and, although mortality is low, the disease has important social and economic consequences. All surveillance indicators suggest that an epidemic of unprecedented proportions is occurring. Between 1081 and 1980 the number of strains received for serotyping by the Public Health Laboratory Service (PHLS) Division of Enteric Pathogens has increased by 60% (Table 1). This is predominantly due to strains of Salmonella typhimurium and S. enteritidis. Smaller but significant increases have occurred in the numbers of S. virchow and S. Stanley. With the exception of the latter serotype, which seems to come from a bovine reservoir, the indications aro that poultry is the main source of the increase in infections.

Type
Special Article
Information
Epidemiology & Infection , Volume 100 , Issue 2 , April 1988 , pp. 175 - 184
Copyright
Copyright © Cambridge University Press 1988

References

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