Denmark has taken a leading role on the international stage in relation to combating salmonella and limiting the occurrence of antimicrobial resistance in bacteria. These successes are the result of a unique combination of scientific methods and collaboration across sectors. This is evident from a journalistic analysis of the factors which have affected Danish efforts in these areas since the 1990s.The analysis was carried out by Kontrabande and commissioned by the National Food Institute, Technical University of Denmark.
07 Dec 2012 --- The occurrence of salmonella in slaughter chickens and eggs produced in Denmark has been reduced so drastically over the past 20 years that it is now close to zero. This means that from 1 July 2012 Denmark has, as the first country in the EU, obtained a special status and can reject foreign eggs infected with salmonella.
Furthermore, Denmark - as well as other Nordic countries - is regarded as a pioneering country in the fight against antimicrobial resistant bacteria. Danish scientific results as well as a pro-active political initiative from the Danish Government in the end resulted in an EU-wide acceptance of a total ban of the use of antimicrobial growth promoters in European animal production.
Other countries take the Danish experiences into account, and leading experts in the food safety area recommend that other countries be inspired by the Danish surveillance systems, which covers the entire chain from farm to fork to sickbed.
But what is the reason for the Danish food successes? The Danish company Kontrabande has carried out a journalistic analysis of the factors that seem to have affected the Danish efforts in combating salmonella and antimicrobial resistance.
The analysis concludes that the secret behind the success is a combination of unique scientific methods and cross-disciplinary cooperation. In both cases, the scientific work has created a base for action.
"The analysis indicates that cooperation across professional fields and sectors is essential to Danish food successes. Scientists, authorities and industry associations have been willing to sit down and attempt to solve the problems", says Managing Director Søren Schultz Jørgensen from Kontrabande.
"The analysis shows that to ensure safe and healthy foods for Danish consumers, we, as a research institute, must collaborate with both companies and authorities to create sensible and sustainable solutions. We are obligated to offer research and public sector consultancy which can be utilised for solving important issues in society - both now and in the future", says Director of Institute Jørgen Schlundt from the National Food Institute, Technical University of Denmark.
