Pathogens in popular foodBMJ 1994; 308 doi: https://doi.org/10.1136/bmj.308.6929.663a (Published 05 March 1994) Cite this as: BMJ 1994;308:663
- B Dixon
Have you ever wondered about doner kebabs? You pass your local Greek takeaway and note the grey, glistening, immobile cylinder of lamb. It's still there, unrevolving, unprepossessing, and unheated, when you glance through the window as you pass by hours later. Or you ponder instead over the recent burgeoning of chicken doner, which is inherently more likely than lamb to be contaminated with salmonella. The products may be delicious, but the entire doner system seems to have been custom built to nourish and disseminate enteric pathogens. Is this really something to worry about?
Yes, probably, is the answer according to …
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