Assessment of the microbiological safety of salad vegetables and sauces from kebab take-away restaurants in the United Kingdom

被引：51

作者：

Meldrum, R. J. ^{[2
]}

Little, C. L. ^{[1
]}

Sagoo, S. ^{[1
]}

Mithani, V. ^{[1
]}

McLauchlin, J. ^{[3
]}

de Pinna, E. ^{[1
]}

机构：

[1] Hlth Protect Agcy, Ctr Infect, Dept Gastrointestinal Emerging & Zoonot Infect, London NW9 5EQ, England

[2] Llandough Hosp, Microbiol Lab, Natl Publ Hlth Serv Wales, Penarth CF64 2XX, Vale Glamorgan, Wales

[3] Hlth Protect Agcy Reg Microbiol Network, London WC1V 7PP, England

来源：

FOOD MICROBIOLOGY | 2009年 / 26卷 / 06期

关键词：

Salmonella; Bacillus cereus; Escherichia coli; Staphylococcus aureus; Salad vegetables; Sauces; TO-EAT FOODS; QUALITY; OUTBREAK;

D O I：

10.1016/j.fm.2009.03.013

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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 >= 10(2) cfu g(-1). Another 0.3% of salad samples were of unacceptable quality due to S. aureus at >= 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. call, S. aureus at >= 10(2) cfu g(-1) and/or Bacillus cereus and other Bacillus spp. at >= 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 >= 10(5) cfu g(-1) or the presence of Salmonella Agbeni (1 sample). More samples of chilli 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. Crown Copyright (C) 2009 Published by Elsevier Ltd. All rights reserved.

引用

页码：573 / 577

页数：5

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