A recent Health Protection Agency (HPA) study has found high levels of unacceptable microbiological quality in salads at kebab takeaways.

The study was conducted by the HPA with Local Authorities Co-ordinators of Regulatory Services and found that five per cent of salad vegetables and sauces sampled were of unsatisfactory or unacceptable quality, due to high levels of E.coli, S aureus and salmonella.

The report stated: “Although results from this study indicate that, overall, ready-to-eat salad vegetables and sauces from kebab takeaways were of satisfactory or acceptable quality, two recent large outbreaks of salmonellosis in the UK demonstrate that significant health problems can arise from consumption of contaminated salad and sauce products in addition to kebab meat.

“It follows that sound approaches to food safety management in kebab takeaways must be implemented. It is also recommended that enforcement officers pay attention to such food products when both visiting and sampling from these types of premises.”

However, the Fresh Produce Consortium has been quick to emphasise the overall quality of fresh produce on sale.

A spokeswoman said: “Food poisoning outbreaks associated with the consumption of salad vegetables are extremely rare in the UK… Good agricultural practices, hygiene preparation and packaging minimise the potential for contamination.

“The fresh produce industry has stringent standards in place to ensure that the UK consumer can enjoy healthy, good-quality fresh produce, including ready-to-eat fresh herbs… The risk of ill health associated with poor diets and rising obesity levels far outweighs the minute risk of contamination of salad vegetables.”

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