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Many years’ immense and focused work has minimised the occurrence of salmonella in Danish produced chickens. Therefore, still fewer persons are infected. Fortunately.
Salmonella is without doubt the most publicised food bacteria of recent decades. But where does it come from and when? The origin has been lost in history. But we know that our great-great-great grandparents also lived with it, however probably not knowing about it and perhaps not even noticing anything about it.
The bacterium was discovered by the American veterinarian, D.E. Salomon (1850-1914). Since then it has been split into more than 2,400 different so-called serotypes of which the majority appear in foods. Infection can however also be transferred by direct contact with animals or humans, which release the bacteria.
Common to all salmonella bacteria is that they only die when they are correctly heat-treated. Therefore, the same precautions apply in the modern kitchen as in the time of our great-great-great-grandparents: By heating to minimum 75 degrees, the risk is removed. This is why chickens need to be thoroughly cooked and why kitchen hygiene includes so many strict requirements.
If the unfortunate happens and you become infected, there is an incubation period of ˝-2 days. Only then do the symptoms appear in the form of diarrhoea, vomiting and/or stomach ache that last from one to four days.