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

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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
Appendix 2ResultsMicrobiological ResultsProduct TypeSalmonella/25g Campylobacter/25gCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - whole Not Detected Not DetectedCooked Chicken - half Not Detected Not DetectedCooked Chicken - half Not Detected Not DetectedCooked Chicken - half Not Detected Not DetectedCooked Chicken - half Not Detected Not DetectedCooked Chicken - half Not Detected Not DetectedCooked Chicken - half Not Detected Not DetectedCooked Chicken - half Not Detected Not DetectedCooked Chicken - half Not Detected Not DetectedCooked Chicken - half Not Detected Not DetectedCooked Chicken - half (sun dried tomato & basil) Not Detected Not DetectedCooked Chicken - half Not Detected Not Detectedpage 45Food Act Report Year ending 30 June 2010
Page 1 and 2: Food ActReportYear ending 30 June 2
Page 5: Trans Fatty Acids in the Australia
Page 9 and 10: Component 1: Surveillance and monit
Page 11 and 12: Component 3: Food safety incidence
Page 13 and 14: Administration of the Food Act 2001
Page 15 and 16: Roles and responsibilities of local
Page 17 and 18: Activities of Food Policy and Progr
Page 19 and 20: Department of Health Enforcement Ac
Page 21 and 22: Food Safety WeekFood Safety Week is
Page 23 and 24: Food Borne Disease Investigations i
Page 25 and 26: Cluster 1: Salmonella Typhimurium p
Page 27 and 28: Local government activities under t
Page 29 and 30: Orders/Notices Issued to Food Busin
Page 31 and 32: Eastern Health AuthorityThe food ha
Page 33 and 34: District Council Orroroo and Carrie
Page 35 and 36: Appendix 1Appendix IFood Safety Sur
Page 37 and 38: Appendix 1StandardsPart 1.2 of the
Page 39 and 40: Appendix 1ResultsTable to Clause 4P
Page 41 and 42: Appendix 1DiscussionOf the 50 diffe
Page 43: Appendix 2Appendix IIFood Safety Su
Page 47 and 48: Appendix 3Appendix IIIFood Safety S
Page 49 and 50: Appendix 3ResultsProduct TypeB. cer
Page 51 and 52: Appendix 4Appendix IVFood Safety Su
Page 53 and 54: Appendix 4ResultsVegetable TypeSamp
Page 55 and 56: Appendix 5Appendix VFood Safety Sur
Page 57 and 58: Appendix 5ResultsTable 1. Microbiol
Page 59 and 60: Appendix 6Appendix VIFood Safety Su
Page 61 and 62: Appendix 6ResultsNumber Type of Fis
Page 63 and 64: Appendix 7Appendix VIIFood Safety S
Page 65 and 66: Appendix 7Notifications of Campylob
Page 67 and 68: Appendix 7Discussion of ResultsEigh
Page 69 and 70: Appendix 8Appendix VIIIFood Safety
Page 71 and 72: Appendix 8Notifications of Campylob
Page 73 and 74: Appendix 8General Labelling Require
Page 75 and 76: Appendix 9Appendix IXFood Safety Su
Page 77 and 78: Appendix 9In addition to mandatory
Page 79 and 80: Appendix 9Sample Product Result3022
Page 81 and 82: Appendix 9ConclusionThis is the fir
Page 83 and 84: Appendix 10Appendix XFood Safety Su
Page 85 and 86: Appendix 10Table 1: Guideline level
Page 87 and 88: Appendix 10BusinessProductSPC(at 30
Page 89 and 90: Appendix 11Appendix XIFood Safety S
Page 91 and 92: Appendix 11StandardsThe Food Act 20
Page 93 and 94: Appendix 11Assessment of ResultsAll
Page 95:
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