INKA12, the Dodecanese Consumer Protection Institute, is calling for intensive checks and clear information for consumers after a scientific study detected salmonella in 99 of 233 chicken samples. In a press release issued on 11 October, the institute stressed that food safety is non-negotiable.
According to specialist outlet Cibum, cited by INKA12, the study involved researchers from Aristotle University of Thessaloniki and examined 233 chilled chicken carcasses from six commercial poultry facilities. Salmonella was detected in 42.5% of samples, while Campylobacter was found in 134 samples, around 57.5%.
INKA12 clarifies that these percentages relate only to the samples in this particular study and do not establish that Greece’s entire chicken market is contaminated. Nevertheless, it believes the findings require careful assessment by the authorities and stronger preventive checks.
The institute wants more microbiological testing at poultry farms, slaughterhouses, processing facilities and retail outlets. It also stresses the need for full traceability so that any unsafe batch can be identified and withdrawn promptly.
Its demands also include timely publication of testing results and implementation of the required measures, including recalls where particular products fail to meet safety requirements.
Kitchen practices receive particular attention. INKA12 reminds consumers not to wash raw chicken under a running tap, because splashes can spread germs to surfaces, utensils and other foods. It recommends proper refrigeration, keeping raw meat separate from ready-to-eat food, and thoroughly cleaning hands and equipment.
The advice is consistent with guidance from the US Centers for Disease Control and Prevention (CDC), which recommends cooking chicken to an internal temperature of at least 74°C, checked with a food thermometer.
Consumer protection does not end at the supermarket checkout, INKA12 stresses. It says it is not condemning producers and businesses collectively, but seeking scientifically based checks, transparency and equal enforcement. Safe preparation at home is essential, while responsibility for food safety extends throughout production and distribution.
