10.12.2012

DTU Food

New data shows that salmonella in Danish poultry has been eradicated. However, pork is still problematic
Denmark has taken a leading role on the international stage in relation to combating salmonella. This is evident from a journalistic analysis of the factors which have affected Danish efforts in these areas since the 1990s.The analysis was carried out by Kontrabande and commissioned by the National Food Institute, Technical University of Denmark.
The occurrence of salmonella in slaughter chickens and eggs produced in Denmark has been reduced so drastically over the past 20 years that it is now close to zero. This means that from 1 July 2012 Denmark has, as the first country in the EU, obtained a special status and can reject foreign eggs infected with salmonella. 
The analysis indicates that cooperation across professional fields and sectors is essential to Danish food successes. Scientists, authorities and industry associations have been willing to sit down and attempt to solve the problems. The analysis shows that to ensure safe and healthy foods for Danish consumers, we, as a research institute, must collaborate with both companies and authorities to create sensible and sustainable solutions.
The Danish registry of sources of Salmonella infection shows that in 2011, no-one got sick from eating chicken and only few cases of infection could be traced back to Danish eggs.

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See also: Salmonella Control Programs in Denmark (2003) Emerging Infectious Diseases. 9:774-780