French Industry Places Salmonella Research Contracts

FRANCE - The French pig institute IFIP (Institut de la Filière Porcine) this month has highlighted the importance of reducing salmonella incidence in the country’s pig industry.

6 October 2008

2 minute read

Europe

"Act on salmonella and listeria now before your products are affected," warns the institute's quarterly processing newsletter.

A national working group, led by Coop de France, has just placed research contracts with IFIP to come up with rapidly deployable strategies to "...rapidly reduce the prevalence [of salmonella] thoughout the process."

In the medium term, the group wants IFIP to define a monitoring system that will fit in with the evolving European salmonella programme.

The French pig institute revealed the results of research in France that show the energy and water costs per pig slaughtered can range from €1.1 to €2.1. The findings are published in its latest processing newsletter.

The institute has also published the refrigeration standards that came into force for food transport in France this summer. The regulations enact a 2001 EU directive.