§ Mr. BurstowTo ask the Secretary of State for Health how many food poisoning cases in each of the last five years have been attributed to cheese made from(a) pasteurised and (b) unpasteurised milk; and what proportion of the total number of cases they represent. [97310]
§ Ms StuartMost cases of food poisoning are sporadic and in such cases it is usually impossible to identify a source for the infection. Even in the case of outbreaks, it is sometimes not possible to identify the source. Details of cases of food poisoning and the likely sources of infection identified are collected by the Public Health Laboratory Service and published in CDR Weekly.
The number of cases of food poisoning where the sole vehicle identified has been cheese made from pasteurised and unpasteurised milk (the latter representing less than 1 per cent. of all cheeses manufactured) is set out in the table. Since these figures are based on laboratory reports they cannot be related to food poisoning figures based on statutory notifications. Data for 1994 and 1995 are unavailable.
354W
1996 1997 Cheese made with pasteurised milk identified as the source of infection 91 — Cheese made with unpasteurised milk identified as the source of infection — 5 Note:
Figures for 1998 are not yet available