Campylobacter and salmonella in farm ducks

Did you have duck for Christmas this year? Then I can now tell you about it without having to worry about spoiling your enjoyment of a pink roast duck breast.

Shortly before the festive season, the German Federal Office of Consumer Protection and Food Safety (BVL) published a press release together with the Federal State Working Group for Consumer Protection (LAV), in which, among other things, results on the bacterial load in poultry were presented. 

Campylobacter and Salmonella were detected significantly more frequently in fattening ducks than in broilers during official inspections. Campylobacteriosis is the most frequently reported disease in the EU that is transmitted by foodborne pathogens, even though salmonella is always the first thing that comes to mind. The symptoms are similar. As with salmonellosis, these bacteria can cause acute intestinal inflammation. They do not always heal on their own after a few days. 

Only complete heating of the poultry before consumption can reliably kill these germs. Gourmets are therefore always a little more at risk, as they love pink roast duck breast. 

More information about zoonosis screening measures you find here.

YOUR PLUS: The food laboratories of the AGROLAB GROUP test all foods for their microbiological properties and follow also the recommendations of the DGHM (German Society for Hygiene and Microbiology).

Author: Dr Frank Mörsberger