The aim of the focus action was to survey the microbiological status of kebabs. In the microbiological parameters, the main focus was on hygiene germs (Escherichia coli, coagulase-positive staphylococci) and pathogenic germs (Bacillus cereus, Salmonella sp., Listeria monocytogenes, Campylobacter sp.). 63 samples from all over Austria were examined. One sample was rejected:

• One sample had an elevated level of coagulase-positive staphylococci.
• In five other samples, indicator germs were detected as an indication of inadequate hygiene measures.