# CE2004084EN.01040701.xml

| 3.4.2004 | EN | Official Journal of the European Union | CE 84/407 |
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3.4.2004

EN

Official Journal of the European Union

CE 84/407

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(2004/C 84 E/0473)

WRITTEN QUESTION E-0460/04

by Bart Staes (Verts/ALE) to the Commission

(23 February 2004)

Subject:   Belgium — European leader in the combating of salmonella enteritidis — pasteurisation of eggs

Subject:

According to Commissioner Byrne, 160 000 cases of salmonella enteritidis are recorded every year in Europe. The welfare costs involved amount to about EUR 2,8 billion, and at least 200 people actually die as a consequence of eating contaminated eggs.

Consumption of contaminated eggs — including in dishes prepared with eggs — is one of the most significant causes of salmonella enteritidis.

However, equipment which is apparently capable of combating such food contaminations without impairing the nutritional value or the cooking characteristics of the product already exists. An industrial appliance has been developed by Leda Technologies, a Flemish company, which kills off any bacteria in shell eggs without adversely affecting the nutritional value or the composition thereof. The appliance is also able to kill off any bacteria in eggs and cook them. Given that somewhat more than half of the cases of salmonella enteritidis occur in (large-scale) industrial kitchens, it would appear sensible — with a view to protecting public health and reducing welfare costs — to lay down a binding requirement that this technology be used in (large-scale) industrial kitchens.

Is the Commission aware of the existence of this technology, and is it prepared, with a view to protecting public health and reducing welfare costs, to promote the introduction of this technology in (large-scale) industrial kitchens by offering financial incentives? If so, what specific measures has it already taken to that end? If not, why not?

Answer given by Mr Byrne on behalf of the Commission

(2 April 2004)

(2 April 2004)

The Commission is aware of this technology, developed by the firm LEDA, which seems to be useful particularly in institutional catering. There are no provisions in Community legislation to prevent its use in large-scale or industrial kitchens. However, there are other ways of reducing the risk of salmonella contamination at this stage in the food chain, for example in the use of egg products. In this context, Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (1) confirmed the principle that food business operators have primary responsibility for the safety of the food they produce.

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For this reason, in terms of cofinancing, the Community has favoured a different approach to the prevention of salmonella contamination, aiming to improve the egg industry in the initial stages of the food chain. The new regulations on zoonoses adopted recently by the European Parliament and the Council thus provide for increased salmonella testing in the rearing of laying hens. Improvement programmes for breeding flocks of poultry are already in place in all Member States.

The Commission feels that, with these measures, the risk of people contracting salmonellosis from eating eggs should be significantly reduced in the next few years.

In addition, should Member States wish to provide financial assistance for the use of this technology, such assistance must comply with Community rules on state aid.

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(1)  OJ L 31, 1.2.2002.

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