title: Assessment of the microbiological safety of salad vegetables and sauces from kebab take-away restaurants in the United Kingdom.
abstract: The purpose of this study was to establish the microbiological safety of salad vegetables and sauces served in kebab take-away restaurants. Comparison with published microbiological guidelines revealed that 4.7% of 1213 salad vegetable samples were of unsatisfactory microbiological quality due to Escherichia coli and/or Staphylococcus aureus levels at > or =10(2) cfu g(-1). Another 0.3% of salad samples were of unacceptable quality due to S. aureus at > or =10(4) cfu g(-1) (2 samples) or the presence of Salmonella Kentucky (1 sample). Cucumber was the most contaminated salad vegetable with regards to unsatisfactory levels of E. coli (6.0%) or S. aureus (4.5%). Five percent of 1208 sauce samples were of unsatisfactory microbiological quality due to E. coli, S. aureus at > or =10(2) cfu g(-1) and/or Bacillus cereus and other Bacillus spp. at > or =10(4) cfu g(-1). A further 0.6% of sauce samples were of unacceptable quality due to Bacillus spp. (Bacillus subtilis, Bacillus pumilus, Bacillus licheniformis) at > or =10(5) cfu g(-1) or the presence of Salmonella Agbeni (1 sample). More samples of chili sauce (8.7%) were of unsatisfactory or unacceptable microbiological quality than any other sauce types. The results emphasize the need for good hygiene practices in kebab take-away restaurants handling these types of ready-to-eat products.
authors.affiliation: National Public Health Service for Wales, Microbiology Laboratory, Llandough Hospital, Penarth, Vale of Glamorgan CF64 2XX, UK.
authors.forename: R J
authors.initials: RJ
authors.lastname: Meldrum
authors.forename: C L
authors.initials: CL
authors.lastname: Little
authors.forename: S
authors.initials: S
authors.lastname: Sagoo
authors.forename: V
authors.initials: V
authors.lastname: Mithani
authors.forename: J
authors.initials: J
authors.lastname: McLauchlin
authors.forename: E
authors.initials: E
authors.lastname: de Pinna
mesh_terms: D001407:Bacillus / Q000302:isolation & purification; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004926:Escherichia coli / Q000302:isolation & purification; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D006920:Hygiene; D012147:Restaurants / Q000592:standards*; D012475:Salmonella / Q000302:isolation & purification; D013211:Staphylococcus aureus / Q000302:isolation & purification; D006113:United Kingdom; D014675:Vegetables / Q000382:microbiology*