Microbiological examination of ready-to-eat burgers sampled anonymously at the point of sale in the United Kingdom.
During May and June 1999 a microbiological study of ready-to-eat burgers purchased anonymously from burger outlets (combined take-away and burger restaurants, take-away-only fixed premises, mobile vendors, temporary stalls and other burger outlets) was undertaken. The intention was to determine the microbiological quality of ready-to-eat burgers as purchased by customers of take-away premises and to ascertain, where information was available, whether the Chief Medical Officer's advice on cooking burgers was being followed. Examination of 3,128 ready-to-eat burgers found that 2,868 (92%) were of acceptable quality and 260 (8%) were of unsatisfactory quality. Unsatisfactory results were mostly due to high aerobic colony counts (ACCs). Salmonella spp., Campylobacter spp. and Escherichia coli O157 were not detected in any of the samples examined. Acceptable microbiological quality of ready-to-eat burgers was associated with outlets, such as combined take-away and burger restaurants and in particular national franchise outlets, which had management food hygiene training and hazard analysis in place. Poor microbiological quality was associated with undercooking and local outlets as indicated by Local Authority Inspectors' Consumers at Risk scores.
Little
C L
CL
Environmental Surveillance Unit, Public Health Laboratory Service, Communicable Disease Surveillance Centre (CDSC), 61 Colindale Avenue, London. clittle@phls.org.uk
Gillespie
I A
IA
Mitchell
R T
RT
D001419:Bacteria / Q000145:classification* / Q000302:isolation & purification; D015169:Colony Count, Microbial; D005511:Food Handling; D005513:Food Inspection; D005516:Food Microbiology; D006801:Humans; D006920:Hygiene; D008460:Meat / Q000382:microbiology*; D012147:Restaurants / Q000592:standards*; D006113:United Kingdom