Poor egg hygiene in the UK
Poor egg handling practices in restaurants and takeaways could be putting UK consumers at risk, reveals a new report from the Health Protection Agency and LACORS (Local Authorities Coordinators of Regulatory Services).
The HPA report identifies that UK Councils have collected hundreds of egg mix samples from restaurants, takeaways, bakeries, cafés and sandwich bars, along with information on hygiene practices. The article states that:
"Although the study revealed low levels of Salmonella contamination in egg mix samples (0.13%), 14% of takeaways were not aware of key food safety practices for the use of egg mixes. Worryingly, 43% of staff did not wash and dry hands after handling eggs and egg mixes and 41% did not refrigerate egg mixes properly".
"The study involved taking samples from samples from 934 catering establishments including restaurants, takeaways, bakeries, cafés, and sandwich bars between May and October 2008 in England, Wales, Scotland and Northern Ireland. Salmonella was detected in 0.13% (1/764) of egg mixes, 0.3% (2/726) of environmental swabs, and 1.3% (7/550) of cleaning cloths.
The study showed that 40% of caterers did not use designated utensils when handling egg mixes; 17% did not clean surfaces and utensils thoroughly after they had been used with egg mixes".
Source: Health Protection Agency
The HPA report identifies that UK Councils have collected hundreds of egg mix samples from restaurants, takeaways, bakeries, cafés and sandwich bars, along with information on hygiene practices. The article states that:
"Although the study revealed low levels of Salmonella contamination in egg mix samples (0.13%), 14% of takeaways were not aware of key food safety practices for the use of egg mixes. Worryingly, 43% of staff did not wash and dry hands after handling eggs and egg mixes and 41% did not refrigerate egg mixes properly".
"The study involved taking samples from samples from 934 catering establishments including restaurants, takeaways, bakeries, cafés, and sandwich bars between May and October 2008 in England, Wales, Scotland and Northern Ireland. Salmonella was detected in 0.13% (1/764) of egg mixes, 0.3% (2/726) of environmental swabs, and 1.3% (7/550) of cleaning cloths.
The study showed that 40% of caterers did not use designated utensils when handling egg mixes; 17% did not clean surfaces and utensils thoroughly after they had been used with egg mixes".
Source: Health Protection Agency
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