People with reduced resistance to infection, those 65 and older, and pregnant women should avoid eating döner kebabs due to the high levels of bacteria they may contain, according to new research by consumers association Consumentenbond.
Consumentenbond measured bacteria levels in 49 different döner kebabs purchased at 10 random kebab shops in Groningen, Utrecht, Amsterdam, Rotterdam, and Breda. While none of the kebabs contained the well-known salmonella or campylobacter, more than half of them did contain bacteria which could make vulnerable people ill, and five of them contained bacteria associated with feces.
The presence of high concentrations of bacteria indicates that food is too old, has been kept warm for too long, or that it has not been handled in a hygienic manner.
The results of the research will be published in November's Consumentengids (in Dutch); you can get a copy here.
The Dutch Food and Consumer Product Safety Authority (NVWA) will soon finally make the results of bar and restaurant inspections public. The Consumentenbond hopes to influence the process in the favour of consumers, and currently has a survey up on their site (in Dutch); you can participate here.