Döner in the AK Test: Two Excellent, Four Terrible
For the expert evaluation, the experts used various microbiological guidelines and warning values from the German Society for Hygiene and Microbiology (DGHM) as well as justified quality expectations of the customers. Before all the laboratory work, however, was the taste experience, the kebabs were tasted by the experts. The two doners that tasted the best also performed well in the microbiological results and thus became the test winners, available for a reasonable five euros at "Pizza Imbiss Colosseo" in Steyr and for eight euros at "Kandelen Bäckerei" in Traun.
AK: Most Expensive and Cheapest Kebab as Test Winners
The price doesn't matter here, as the test winners are the cheapest and the most expensive kebab in the test. The classic poultry doner is available for an average of 5.91 euros, according to the interest group, and thus 28 percent more expensive than two years ago. The two beef products in the test were priced at eight and 7.90 euros, respectively.
Microbiologically flawless, but with onions that smelled and tasted rotten and spoiled, musty bread, and dry, greasy-tasting meat, one of the poorer performing samples presented itself. Three others were deficient in taste as well as microbiologically and therefore "devalued." The four kebabs in the middle were microbiologically fine but could not quite convince in terms of taste. In addition, some showed a comparatively high number of enterobacteria, which, due to the lack of corresponding limit values, did not result in a devaluing assessment. Salmonella did not appear in any product, reported the AK on Wednesday.
(APA/Red.)
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