§ Mrs. GormanTo ask the Secretary of State for Health what assessment has been made as to whether the 184 per cent. rise in notified cases of food poisoning between 1980 and 1987 results from(a) contaminated food; (b) poor kitchen hygiene, or (c) any other significant reason; and what is the estimated proportionate responsibility of these factors.
§ Mr. Kenneth ClarkeIn the majority of cases of reported bacterial food poisoning the suspected vehicle or source of infection is not identified. Comprehensive data are available only from 1970 to 1982 on a number of outbreaks where a food vehicle was identified by the investigators. Some of main contributory factors were preparation of food too far in advance, storage of food at ambient temperature, inadequate cooking of food, inadequate reheating of food, inadequate thawing and under cooking of food. All these factors would have encouraged the growth of food poisoning organisms present in the food. My advisers believe that these contributory factors remain important.
§ Mrs. GormanTo ask the Secretary of State for Health what foodstuffs, other than eggs, were attributed to the cases of food poisoning notified in 1987.
§ Mr. Kenneth ClarkeIn the majority of cases of reported food poisoning the suspected vehicle or source of infection is not identified. In 1987, in those reported outbreaks where the food vehicle was identified, the following foods were involved
poultry or poultry mixed with other foods; beef; pork/ham; lamb; mixed meats and meat pies; fish/shellfish; rice; milk and desserts.
§ Mr. WrayTo ask the Secretary of State for Health how many of the cases of food poisoning attributable to chicken and eggs in 1988 required some form of medical attention or treatment from the National Health Service.
§ Mr. Kenneth ClarkeThis information is not available.