Trends in salmonella food poisoning in England and Wales 1941–72

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Abstract
SUMMARY Cattle and pig herds and flocks of domestic fowl have formed the main reservoir of human salmonella food poisoning in England and Wales from 1941 to 1972. Changes in the incidence of human salmonella food poisoning and in the serotypes of salmonellas isolated from human infections are shown to have been associated with the introduction of new foods, with changes in animal husbandry, and with changes in the relative proportions of flesh food from different species consumed. New foods, dried powdered egg, liquid egg and frozen liquid egg were introduced during the period of food rationing which extended from 1940 to 1953. Changes in animal husbandry, in particular the intensive production of pigs, poultry and eggs, followed the re-establishment of pig herds and fowl flocks after the derationing of animal feed in 1953. The changes in the proportions of flesh foods consumed followed the introduction of frozen oven-ready fowl in the late 1950s and early 1960s which by 1964 became cheaper than traditional flesh foods.