Research

The risk rating of salmonella is in Denmark conducted by the National Veterinary – and Food Institute at the Danish Technical College. The institute completed in 1998 a risk profile on campylobacter and composed in 2001 a risk profile on campylobacter jejuni in poultry in Denmark.

The risk profile and the risk rating form the scientific bases for how the Danish Vetenary and Food Administration handles campylobacter in foodstuffs.

The risk rating of campylobacter in poultry shows, among other things, that there is a significant lower risk when eating chicken that has been frozen or has received some other treatment that results in less campylobacter bacteria in the meat.

The International expert meeting in 2007
In November 2007, there was an international expert meeting in Copenhagen. The meting was about the battle against campylobacter in the poultry production.