LACORS/HPA Co-ordinated Food Liaison Group Studies: Microbiological Quality of Salad Vegetables and Sauces from Kebab Takeaway Restaurants

This report examines the microbiological quality of salad and sauces from kebab takeaway restaurants to identify potential food safety risks to consumers. For the purposes of the study 1213 salad and 1208 sauce samples were collected from 1277 randomly selected kebab shops across England, Wales and Northern Ireland between 1 June and 31 July 2007. Salad and sauce samples were examined for E. coli, Staphylococcus aureus and Salmonella. Sauces were additionally examined for Bacillus. Of the samples collected 95% were of a satisfactory or acceptable quality in microbiological terms but 4.7% were unsatisfactory and 0.4% were unacceptable. The report identifies controls that can improve food safety.

Report

• LACORS/HPA Co-ordinated Food Liaison Group Studies: Microbiological Quality of Salad Vegetables and Sauces from Kebab Take-away Restaurants (PDF, 324 KB)

Leaflet

• LACORS/HPA Safe salads and sauces at takeaways and kebab shops (Leaflet) (PDF, 270 KB)

Last reviewed: 30 June 2009