Microbiological quality of randomly selected ready-to-eat foods sampled between 2003 and 2005 in Wales, UK

Since 1995, the publicly funded ready-to-eat food sampling and examination activities in Wales have been coordinated and structured, using a novel approach for the identification of samples and premises. The latest set of data from this surveillance system reports the results from 3391 ready-to-eat foods sampled between November 2003 and March 2005. During this seventeen-month period all samples were examined for aerobic colony count, Escherichia coli, Listeria spp., Bacillus cereus, Salmonella, Staphylococcus aureus and Listeria monocytogenes. The food types with the poorest microbiological quality were cream cakes, custard slices and egg mayonnaise sandwiches. The food type with the best microbiological quality was dried fruit. In conclusion, the results indicate that, in general terms, the ready-to-eat food types sampled and examined in this period posed little bacterial hazard to consumers.