"It is very unusual that so many cases are caused by Danish beef. The increase is due to two outbreaks caused by Danish beef and an increase in the number of sporadic cases," says Anne Wingstrand, Senior Researcher at the National Food Institute.
No Salmonella cases from Danish chicken
No cases were attributed to Danish broiler meat in the Salmonella source account in 2012. This is only the second time in the 18 years the Danish Zoonosis Centre at the National Food Institute has prepared the Salmonella source account. The most likely reasons for the low incidence are that Danish law, since 2008, has required fresh broiler meat to be salmonella-free when put on the marked.
"During the past 20 years, Denmark has focused intensely on reducing Salmonella on the farms as well as at the slaughterhouses. We are pleased to see that the efforts have ensured that Danes no longer contract Salmonella from eating Danish broiler meat. The EU also has focus on Salmonella and has set targets for the level of Salmonella in broiler flocks and egg-laying flocks", says Anne Wingstrand, Senior Researcher at the National Food Institute.
Approximately 25 percent of all Salmonella cases in Denmark could not be attributed to a specific food source. The reason may be that the cases were caused by foods which were not included in the Salmonella source account, e.g. fruit and vegetables, or other sources of infection such as contact with livestock and pets.
|Contact: Anne Wingstrand|
Technical University of Denmark