Consumers - Food safety experts: No residues in duck meat
When duck is served at Christmas in many families, it can be enjoyed without any major concerns from the point of view of food monitoring. This year, the experts tested problematic residues and contaminants in duck meat throughout Germany, as explained by the Ministry of Consumer Protection in Stuttgart. Of the 15 samples of European origin that were examined by the Chemical and Veterinary Investigation Office in Freiburg, there were no conspicuous findings.
The inspectors gave the all-clear for possible residues of pesticides as well as biocides or so-called per- and polyfluorinated alkyl substances (PFAS), a large group of thousands of synthetic chemicals. In addition, the levels of dioxins and dioxin-like PCBs were on average around 30 times lower than the current maximum levels, according to the report. "This means that Christmas duck can be enjoyed without hesitation," said the Ministry of Consumer Protection.
Caution should nevertheless be exercised when roasting duck: When handling raw duck meat, good kitchen hygiene should be observed, the ministry advises. The pathogens Campylobacter and Salmonella can often be detected there, as the Federal Office of Consumer Protection and Food Safety also warns. If the roast is heated through or cooked, the bacteria are reliably killed.
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Consumers in Baden-Württemberg can celebrate their Christmas parties with confidence, as the duck meat served will not contain any concerning residues or contaminants, based on the results of the food monitoring conducted by experts in Stuttgart and the Chemical and Veterinary Investigation Office in Freiburg. Furthermore, invited guests at a Christmas party in Stuttgart can enjoy their food, knowing that the average level of dioxins and dioxin-like PCBs in the duck meat is significantly lower than the current maximum levels.
Source: www.stern.de
