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 (VWA).

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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