§ 84. Dr. Barnett Strossasked the Minister of Health, in view of the widespread infection by salmonella organisms or paratyphoid B found in many types of processed eggs, whether imported or home produced, what action he is now taking to ensure pasteurisation of egg mixes before freezing.
§ Mr. R. ThompsonAll bulked egg products are liable to yield Salmonella organisms. The commonest type, Salmonella pullorum, is regarded as non-pathogenic. Salmonella paratyphi B is not widespread. Some practical difficulties have still to be overcome before pasteurisation of bulked egg on a commercial scale can be regarded as fully reliable. The Ministry of Health is considering what might usefully be done to encourage work already going on in the trade and elsewhere on ways of overcoming the difficulties. In the meantime, local authorities and port health authorities are regularly sampling egg products for infection with Salmonellae and taking safeguarding measures where necessary.