Bacteria Found In Salads And Sauces Served At Kebab Takeaway Restaurants

Main Category: Infectious Diseases / Bacteria / Viruses
Also Included In: Nutrition / Diet
Article Date: 06 Mar 2009 - 1:00 PDT

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A new report published reveals that 5% of salads and sauces served in kebab takeaway restaurants contain "unsatisfactory" (4.7%) and "unacceptable" (0.4%) levels of bacteria.

The study was carried out by the Health Protection Agency, LACORS (the Local Authorities Co-ordinators of Regulatory Services) and local councils. The aim was to identify potential risks to consumers and controls that can improve food safety.

A total of 1213 salad and 1208 sauce samples were collected from 1277 randomly selected kebab shops across England, Wales and Northern Ireland. Salad and sauce samples were examined to see if they contained the bacteria E. coli, Staphylococcus aureus and Salmonella. Sauces were additionally examined for Bacillus. Salmonella is unacceptable in ready to eat foods and some of the other bacteria can make people ill if they are present at high levels.

Dr Jim McLauchlin, Director of the Health Protection Agency's Food, Water & Environmental Microbiology Services, said:

"Our study shows that the vast majority of salads and sauces we sampled from kebab takeaways were safe to eat with 95% of the samples collected being of a satisfactory or acceptable quality in microbiological terms. This means that food premises are maintaining good hygiene standards, stock and temperature control.

"However, we found that 5% were of an unsatisfactory or unacceptable microbiological quality which is concerning. Some samples contained Salmonella, or high levels of S. aureus or pathogenic Bacillus spp. which is considered 'unacceptable' and renders food unfit for human consumption. Ready-to-eat foods which contain 'unsatisfactory' levels of bacteria suggest that hygiene practices may not be to an adequate standard.

"The results emphasise that good hygiene practices and high standards of cleanliness must be maintained across the board at all times to prevent food from becoming contaminated. No food items should be overlooked. Businesses should also ensure that all members of staff are fully trained in food hygiene practices."

Food businesses are regularly checked by Local Authorities to ensure that they are compliant with food hygiene legislation and are provided with advice and support to help them ensure they produce food which is safe to eat. Small catering businesses that would like advice on food hygiene should contact their Local Authority.

The full report can be found on the Health Protection Agency's website at the following link.

Notes

1. The study was carried out between 1 June and 31 July 2007. Samples were collected by sampling officers from 238 Environmental Health Departments in 46 Local Authority Food Liaison Groups across England, Wales and Northern Ireland.

2. Previous studies in the UK have shown cooked kebab meat to be of good microbiological quality. However, evidence from foodborne outbreaks of infection suggests that contamination of other foods available from kebab takeaway restaurants may also be an important factor.

3. Kebabs are generally served with a salad made from shredded lettuce, tomatoes and onions, often also with cabbage and cucumbers. Usually there is a choice between a yoghurt, chilli or garlic sauce.

4. Between 1992 and 2007, 13 outbreaks of foodborne disease were reported in England and Wales associated with kebabs and products served from takeaway restaurants. There were 739 cases linked to these outbreaks, with 12.7% (94) hospitalised.

5. Open foods such as salad vegetables and sauces can become contaminated if food is not covered, stored at the right temperature or from contact with contaminated containers, equipment and utensils, hands, aerosols, cleaning cloths or pests.

6. The European Commission Regulation on the hygiene of foodstuffs (Regulation (EC) No. 852/2004) requires businesses to implement a written food safety management system based on hazard analysis and critical control point (HACCP) principles, to keep clean and maintain premises in good repair and condition, and to ensure food handlers are trained or instructed in good hygiene practices.

7. The terms used to express the microbiological quality of ready-to-eat foods are: Satisfactory - test results indicating good microbiological quality. Acceptable - an index reflecting a borderline limit of microbiological quality. Unsatisfactory - test results indicating that further sampling may be necessary and that environmental health officers may wish to undertake a further inspection of the premises concerned to determine whether hygiene practices for food production or handling are adequate or not. Unacceptable/potentially hazardous - test results indicating that urgent attention is needed to locate the source of the problem; a detailed risk assessment is recommended. Such results may also form a basis for prosecution by environmental health departments, especially if they occur in more than one sample.

Health Protection Agency

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