In Denmark, we have zero tolerance for Salmonella in chicken meat," said Birgitte Helwigh, Senior Scientist at The National Food Institute of the Technical University of Denmark.
That policy has reaped enormous benefits for consumers, Helwigh said, and saved millions of dollars in medical expenses. Health authorities have not identified any human cases of Salmonella poisoning due to Danish chicken meat since 2011 and they estimate there has only been about a dozen illnesses from Danish eggs.
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