Many years of massive and targeted efforts have eradicated the occurrence of salmonella in Danish chickens, and today Danish chickens has special status in the EU as salmonella-free.
The Salmonella bacterium was discovered by the American veterinarian D.E. Solomon (1850-1914). It has since been divided into over 2,400 different so-called 'serotypes', most of which appear in food.
In Denmark, we conduct intensive testing for salmonella in chickens. Chicken producers test every batch of chickens in the barn twice before slaughter. After the chickens are slaughtered, the slaughterhouse also tests for salmonella. Additionally, we continuously take random samples of the finished product after packaging.
Furthermore, the Danish Food Authority carries out an annual inspection of all chicken producers to ensure that they comply with all animal welfare regulations, including salmonella testing.