Food Act Report 2009/2010 - SA Health - SA.Gov.au

Appendix 2A Survey to Measure the Microbiological Safety of Cooked Chickens available for Retail SaleAims and Scope of the InvestigationThe purpose of this survey was to determine the microbiological quality of cooked chickens available for retail salein South Australia. Products sampled included whole cooked chicken, quarter, half, and portioned cooked chickenpurchased from supermarkets, chicken shops and take-away stores. Samples were analysed for Campylobacter spp.and Salmonella spp. and reviewed for compliance with the FSANZ Guidelines for the microbiological examination ofready-to-eat foods.Background to the SurveyReady-to-eat food is food that is ordinarily consumed in the same state as that in which it is sold or distributed,and does not undergo any further processing to eliminate the presence of pathogens. Therefore, ready-to-eat foodproducts, such as cooked chicken, need to be free of dangerous pathogens like Campylobacter and Salmonella toavoid food poisoning. The presence of these pathogens indicates poor food preparation and handling practices(particularly cross-contamination) or inadequate cooking.Standards/GuidelinesThe Food Act 2001 requires food businesses not to sell food that is unsafe or unsuitable for human consumption.While no specific product standards are referenced in the Food Standards Code, the FSANZ guidelines for themicrobiological examination of ready-to-eat foods sets out the following microbiological guidelines:MICROBIOLOGICAL QUALITY (CFU per gram)TESTSatisfactoryPotentially HazardousCampylobacter spp Not Detected in 25 grams DetectedSalmonella spp Not Detected in 25 grams DetectedSatisfactory – results indicate good microbiological qualityPotentially Hazardous – the levels in this range may cause food borne illness and immediate remedial action should be initiatedWhat foods were tested?A total of 50 samples were tested, obtained from a variety of take-away shops and supermarkets in South Australia.Products included whole cooked chicken, half cooked chicken, quarter cooked chicken and “cut-up” cooked chicken.What did we test for?All samples were sent to the IMVS in Adelaide for analysis. Samples were analysed for Campylobacter spp. andSalmonella spp.Food Act Report Year ending 30 June 2010 page 44