Microbiological Quality of Salad Vegetables and Sauces from Kebab Take-away Restaurants (5th March 2009)
A new report published today reveals that 5% of salads and sauces served in kebab takeaway restaurants contain "unsatisfactory" (4.7%) and "unacceptable" (0.4%) levels of bacteria.
The study was carried out by the Health Protection Agency, LACORS (the Local Authorities Co-ordinators of Regulatory Services) and local councils. The aim was to identify potential risks to consumers and controls that can improve food safety.
Report
An Assessment of the Microbiological Safety of Ready-To-Eat Dried Seeds from Retail Premises in the UK with a focus on Salmonella spp. (25th February 2009)
A recent study carried out by the Health Protection Agency and LACORS (Local Authorities Co-ordinators of Regulatory Services) has revealed the presence of Salmonella and E. coli bacteria in a small number of ready-to-eat dried seed samples.
Seeds, such as sesame, sunflower, pumpkin and poppy, are frequently eaten as snack foods or incorporated into meals without further cooking. The study was therefore undertaken to explore the microbiological safety of these products as they would be eaten by consumers.
Report
A new report published today reveals that 5% of salads and sauces served in kebab takeaway restaurants contain "unsatisfactory" (4.7%) and "unacceptable" (0.4%) levels of bacteria.
The study was carried out by the Health Protection Agency, LACORS (the Local Authorities Co-ordinators of Regulatory Services) and local councils. The aim was to identify potential risks to consumers and controls that can improve food safety.
Report
An Assessment of the Microbiological Safety of Ready-To-Eat Dried Seeds from Retail Premises in the UK with a focus on Salmonella spp. (25th February 2009)
A recent study carried out by the Health Protection Agency and LACORS (Local Authorities Co-ordinators of Regulatory Services) has revealed the presence of Salmonella and E. coli bacteria in a small number of ready-to-eat dried seed samples.
Seeds, such as sesame, sunflower, pumpkin and poppy, are frequently eaten as snack foods or incorporated into meals without further cooking. The study was therefore undertaken to explore the microbiological safety of these products as they would be eaten by consumers.
Report
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