An assessment of the microbiological quality of lightly cooked food (including sous-vide) at the point of consumption in England

Abstract

This observational study aims to investigate the microbiological quality of commercially prepared lightly cooked foods with a major component of food of animal origin and collected as would be served to a consumer. A total of 356 samples were collected from catering (92%), retail (7%) or producers (1%) and all were independent of known incidents of foodborne illness. Using standard methods, all samples were tested for: the presence of Campylobacter spp. and Salmonella spp. and enumerated for levels of, Bacillus spp. including B. cereus, Clostridium perfringens, Listeria spp. including L. monocytogenes, Staphylococcus aureus, Escherichia coli, Enterobacteriacea and aerobic colony count (ACC). Results were interpreted as unsatisfactory, borderline or satisfactory according to the Health Protection Agency guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market. Amongst all samples, 70% were classified as satisfactory, 18% were borderline and 12% were of unsatisfactory microbiological quality. Amongst the unsatisfactory samples, six (2%) were potentially injurious to health due to the presence of: Salmonella spp. (one duck breast); Campylobacter spp. (two duck breast and one chicken liver pâté); L. monocytogenes at 4·3 × 103 cfu (colony-forming units)/g (one duck confit with foie gras ballotin) and C. perfringens at 2·5 × 105 cfu/g (one chicken liver pâté). The remaining unsatisfactory samples were due to high levels of indicator E. coli, Enterobacteriaceae or ACC.

An assessment of the microbiological quality of liver-based pâté in England 2012–13: comparison of samples collected at retail and from catering businesses

“…A previous study carried out by us in 2011 on 356 samples of 'lightly cooked' foods involved testing samples collected after regeneration and as would be served to a consumer [26]. In the study of lightly cooked foods, 18% were of borderline and 12% were of unsatisfactory microbiological quality, demonstrating an overall similar quality to that reported here for pâté.…”

“…(one duck breast); Campylobacter spp. (two pink duck breast and one chicken liver pâté); L. monocytogenes at 4•3 × 10 3 cfu/g (one duck confit with foie gras ballotine) or C. perfringens at 2•5 × 10 5 cfu/g (chicken liver pâté; [26]). The results from these two studies, together with epidemiological evidence already presented from reported outbreaks, reconfirms the potential public health risks from liver pâté both from Salmonella and Campylobacter when lightly or under cooked and from L. monocytogenes when conditions allowed multiplication.…”

Proximate and microbiological compositions of some foods and vegetable from food vendors at Lagos street in Benin city

“…The mean microbial count from the study is unacceptable as it exceeds the recommended standard of ˂10 5 cfu/g for ready-to-eat foods [27,28]. The microorganisms isolated in this study were in agreement with the studies of Odu and Imaki [9], Akinnibosun and Airiohuodion [8] and Ike et al [2].…”

The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

“…The authors [73] analyzed the microbiological status of ready-to-eat foods, and the highest percentage of unsatisfactory samples was found in the sous-vide food group. The presence of Salmonella spp.…”