Exciting news from Germany as the results of multiple control programs have been revealed!
As part of the 2022 zoonoses monitoring, Campylobacter and Salmonella were found in fattening ducks more frequently than in broiler chickens. This marks the first time ducks have been included in testing, according to the Federal Office of Consumer Protection and Food Safety (BVL).
Furthermore, it was discovered that Campylobacter was more prevalent in fresh duck meat than in fresh chicken meat. The contamination rate of duck meat for Salmonella was 5.1 percent, similar to that of chicken. This implies that duck meat, like other types of poultry, should only be consumed when thoroughly cooked, and strict kitchen hygiene should be observed during preparation.
The numbers are in for Campylobacter and Salmonella in meat: 43,166 Campylobacter infections were reported in 2022, a decrease from previous years, and Salmonella was detected in both fresh chicken and duck meat at various rates.
Additionally, there were cases of Listeria monocytogenes found in olives, and many other controls were carried out to ensure food safety in a variety of products. To learn more, click the link below:
