Food safety

Our chickens are produced under safe conditions therefore you can safely enjoy Rose chicken. On this page you can read more about our work on hygiene, animal welfare and traceability.

Produktion min

100 % Traceability

At ROSE we can trace our chickens all the way from farmer to store. We also know the chickens' parents and grandparents, what feed they have been given, and how the individual chicken product was handled at our factory.

We also know exactly where the chicken goes and when it leaves us.


Many years of massive and targeted efforts have minimized the occurrence of salmonella in Danish chickens. Consequently, fewer people are infected. And today, Rose Chicken is 100% salmonella-free.

The bacterium was discovered by the American veterinarian D.E. Solomon (1850-1914). Since then, it has been divided into over 2400 different so-called serotypes, most of which appear in foods. However, infection can also be transmitted by direct contact with animals or humans which secreting the bacterium.

Common to all salmonella bacteria is that they die when treated by proper heat. When heated to min. 75 degrees the risk is removed. That is why chicken must be cooked well done and also why the kitchen hygiene is so important.

If the accident do happens and you get infected, there is an incubation period of ½-2 days. Only then do the symptoms appear in the form of diarrhea, vomiting and/or stomach pain, which lasts from one to four days.



The bacterium Campylobacter is found everywhere in nature and poses a health problem throughout the world.

Fortunately, it is easy to avoid the bacteria through good kitchen hygiene, where meat and vegetables are kept separate and where meat is cooked well done.

The efforts against the bacterium have been intensified, and ROSE Poultry participates through the trade association Dansk Slagtefjerkræ in a nationwide survey of why the problem is greater in some periods than in others. The first results show that day-old chicks do not have the bacteria at all, therefore focus must be on possible sources of infection during childhood.

20% of Danes who get sick by Campylobacter have been infected during travel abroad. Most outbreaks are caused by unpasteurized or defective pasteurized milk or contaminated drinking water. In Denmark, meat of poultry, pigs, cattle and lamb and contact with pets is the cause of 75% of all cases.

The types of Campylobacter: Jejuni and Coli are the most common amongst humans. The symptoms are usually diarrhea, abdominal pain, nausea and fever.