Since May, 22 people have been registered in Denmark with the same salmonella type, which has also made people sick in other European countries. Now the investigation has shown that imported chicken kebab meat from Poland is also the source of infection for the Danish cases.
“The investigation into this salmonella outbreak has been extensive – partly there has been international collaboration to compare salmonella samples from humans and food, and partly we in the Danish food emergency department have interviewed patients and unraveled where the chicken kebab meat they had eaten came from. We have now found a clear connection between the salmonella type in the chicken kebab meat and the salmonella type in the Danish cases,” says epidemiologist at the Statens Serum Institut, Luise Müller.
“In general, it is the restaurant’s responsibility that consumers do not get sick from the food that is served. The Salmonella bacteria cannot survive heat treatment above 75 degrees,” says Senior researcher and research group leader at the DTU Food Institute Marianne Sandberg.
Head of unit Lene Mølsted Jensen from the Danish Food and Drug Administration states: “The chicken kebab meat from Poland was pre-fried and intended to be further heat-treated before eating. It is therefore an important lesson for restaurants and kebab places that in the future they pay attention to the handling and frying of chicken kebab meat to avoid this happening again.”
In the coming time, the Danish Food and Food Administration will keep an extra eye on whether other batches of chicken products from Poland may be contaminated with salmonella.
What should you do if you have eaten chicken kebab?
If you have not had symptoms of a salmonella infection, or if you have had symptoms that have resolved on their own, do not take any action. In case of persistent symptoms or questions, you can contact your own doctor.
The coordination of the investigation of the disease outbreak has taken place under the auspices of the Central Outbreak Group. It consists of representatives from SSI, the DTU Food Institute and the Danish Veterinary and Food Administration.
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