THE WAY doner kebabs are cooked puts people at risk of food poisoning, a report in Epidemiology and Infection suggests. The authors investigated a salmonella outbreak in Surrey that was traced to a Greek takeaway. They found that raw meat from the freezer was thawed on the rotisseries at low power, then cooked to order at high power. In the evening the uncooked meat was left to cool and put back in the freezer, and the entire process repeated until all the meat was sold.