Great Britain’s Food Standards Agency (FSA) reports it has successfully prosecuted the owner of a food business for faking Salmonella testing certificates.
Earlier this month, Stuart Perkins of SG Perkins Ltd received a total fine of GBP50,831 (US$66,240). This financial penalty was set by the court in the city of Bath after Perkins pleaded guilty to a series of breaches of under The Food Safety and Hygiene (England) Regulations 2013, and the Animal Health Act 1981.
Working with the local police force and health and trading standards authorities, the FSA carried out an official search of the poultry farm and slaughterhouse in the southwest English county of Somerset in November of last year.
The investigation revealed that Perkins had falsified Salmonella test certificates, as well as other issues of concern relating to traceability.
These findings indicated a potential threat to human health, as there was no reliable proof the chickens were free of Salmonella.
In immediate response to these breaches, FSA ensured the products were removed from the food supply chain.
“We welcome this substantial fine as it shows the serious nature of faking documents and jeopardizing food safety,” said Andrew Quinn, head of the FSA’s National Food Crime Unit.
Recent prosecution of Welsh egg business
In October of last year, an egg producer was convicted for non-compliance over Salmonella testing laying hens, according to the Welsh government.
Failures to carry out flock testing within the required time periods was in contravention of the Eggs and Chicks (Wales) Regulations 2010. These resulted in fines totaling GBP3,221.
The breaches of compliance meant that eggs of unknown health status had been placed by the farmer on the market as Class A table eggs.
Salmonella: threat to public health
In the European Union (EU), bacteria of the Salmonella family are responsible for the most common cause of foodborne disease outbreaks, according to the European Food Safety Authority (EFSA). It is also the second most frequent zoonotic disease in the region — after campylobacteriosis.
In this region alone, more than 91,000 cases are reported annually, and the economic burden is estimated to be up to EUR3 billion each year.
Symptoms generally include fever and digestive upsets, but infections in the bloodstream can be fatal.
In foods, Salmonella bacteria may be found in eggs and raw meat from pigs, turkeys and chickens. As the infection can spread to humans through contaminated foods, EFSA recommends safe handling of raw meat and other raw food ingredients, as well as thorough cooking and good kitchen hygiene.
In October of last year, EFSA reported on an outbreak of Salmonella Enteritidis infection from chicken meat and chicken meat products (kebabs). Infection was linked to 335 cases of food poisoning in 14 EU member states, the United Kingdom, and the United States.
Food traceability data pointed to producers in Poland and Austria. However, no microbiological evidence was found of contamination at their facilities.
