Some 26 per cent of poultry meat tested positive for Salmonella in 2015, it emerged on Monday, according to food control lab tests.
Out of 360 samples, 95 tested positive.
Although some may be in the market, the vet services say this does not necessarily mean there is need for a high alert. When the meat is thoroughly cooked or put in the oven, it ensures the bacteria is killed.
Poultry seemed to have the highest levels as 23 per cent of the minced meat samples tested positive for salmonella – using 65 samples.
In regards to pork meat which was ready for consumption, out of 425 samples, five tested positive while 40 out of 420 tested positive for listeria.
Less than one per cent – specifically six out of 629 – halloumi samples were positive for listeria whereas nothing was found in products like yoghurt, anari, cheese, feta, fresh and sour cream, butter, kefir or trachanas.