Order No. 525 on measures concerning salmonellosis in poultry, the control of Salmonella in slaughter poultry and poultry meat, and the control of Campylobacter in broiler chickens and chicken meat.

This Order establishes Denmark’s framework for preventing, monitoring and controlling salmonellosis in poultry, controlling Salmonella in slaughter poultry and poultry meat, and monitoring Campylobacter in broiler chickens and chicken meat. It applies to poultry species including chickens, turkeys, ducks, geese and other farmed birds, and requires flock owners to report suspected salmonellosis, obtain veterinary investigation, and comply with official controls where disease is detected. The Order prohibits the use of antimicrobial substances to control salmonella in poultry and bans vaccination against salmonella in broiler chickens. It also imposes biosecurity requirements, flock registration obligations, extensive sampling and testing programmes for slaughter chickens and turkeys, and strict measures such as cleaning, disinfection, isolation, movement restrictions and eradication plans where salmonella is found. Fresh poultry meat from infected flocks may be required to undergo heat treatment, destruction or other risk-mitigation measures before it can be marketed.
The Order further establishes a comprehensive surveillance system for Campylobacter in broiler flocks and chicken meat, requiring routine sampling at farms and slaughterhouses, laboratory testing, record-keeping and reporting to the Danish authorities. Slaughterhouses must investigate and correct hygiene deficiencies when salmonella or campylobacter results exceed specified thresholds, and repeated findings can trigger enhanced control measures and mandatory action plans. Producers, slaughterhouses and laboratories are required to maintain detailed records and submit test results to the national poultry database, while the Danish Veterinary and Food Administration oversees enforcement.