Microbiological examination of cold ready-to-eat sliced meats from catering establishments in the United Kingdom.
A microbiological study of cold, ready-to-eat sliced meats from 2579 catering establishments (public houses, hotels, cafés, restaurants, residential homes and other catering premises) found that 2587 of 3494 samples (74%) were of acceptable quality, 892 (26%) were of unsatisfactory quality and 15 (<1%) were of unacceptable quality. Unacceptable results were due to high levels of Escherichia coli, Staphylococcus aureus, Listeria species and/or Clostridium perfringens. Unsatisfactory results were mostly due to high Aerobic Plate Counts. The microbiological quality of cold, ready-to-eat meats was associated with meat type, premises type, management training, hygienic practices, meat supplier and length of storage. The relationship between food hygiene training and microbiological quality is discussed.
Gillespie
I
I
Environmental Surveillance Unit, Public Health Laboratory Service, London, UK.
Little
C
C
Mitchell
R
R
D001419:Bacteria / Q000302:isolation & purification; D015169:Colony Count, Microbial; D004203:Disinfection / Q000379:methods; D005161:Facility Regulation and Control; D005511:Food Handling / Q000592:standards*; D005513:Food Inspection / Q000331:legislation & jurisprudence / Q000592:standards*; D005516:Food Microbiology / Q000592:standards*; D005522:Food Services / Q000592:standards*; D006801:Humans; D008460:Meat / Q000382:microbiology* / Q000592:standards; D012112:Residential Facilities; D012147:Restaurants; D006113:United Kingdom