Unacceptable levels of bacteria including salmonella have been discovered in the salads and sauces served in many kebab take-aways according to a new report.
The study carried out by the Health Protection Agency, LACORS (the Local Authorities Co-ordinators of Regulatory Services) and local councils revealed that 5% of salads and sauces contained "unsatisfactory" (4.7%) and "unacceptable" (0.4%) levels of bacteria.
A total of 1213 salad and 1208 sauce samples were collected from 1277 randomly selected kebab shops across England, Wales and Northern Ireland. Salad and sauce samples were examined to see if they contained the bacteria E. coli, Staphylococcus aureus and Salmonella. Sauces were additionally examined for Bacillus.
Dr Jim McLauchlin, Director of the Health Protection Agency's Food, Water & Environmental Microbiology Services, said: "Our study shows that the vast majority of salads and sauces we sampled from kebab takeaways were safe to eat with 95% of the samples collected being of a satisfactory or acceptable quality in microbiological terms. This means that food premises are maintaining good hygiene standards, stock and temperature control.
"However, we found that 5% were of an unsatisfactory or unacceptable microbiological quality which is concerning. Some samples contained Salmonella, or high levels of S. aureus or pathogenic Bacillus spp. which is considered 'unacceptable' and renders food unfit for human consumption.
"Ready-to-eat foods which contain 'unsatisfactory' levels of bacteria suggest that hygiene practices may not be to an adequate standard."