Salmonella in 1% of raw meat
New research has shown that salmonella was found in 1% of raw meat tested at laboratories reporting to the Department of Agriculture over a three-year period. Laboratories submit a monthly report of all tests carried out, together with reports of salmonella bacteria, to the Central Veterinary Research Laboratory.
The percentage of raw meat samples contaminated with salmonella has decreased over the three-year period from 1.2% to 0.9%.
The bacteria was found most commonly in turkey and chicken meats at 3.1% and 2.8% respectively, followed by pork at 2.1%.
