Microbiological examination of ready-to-eat quiche from retail establishments in the United Kingdom.

摘要

A microbiological study of ready-to-eat quiche from retail establishments was undertaken to identify risk factors in the production, storage and handling of quiche and to establish their effect on microbiological quality. Examination of cold ready-to-eat quiche from supermarket and other delicatessens, bakers, butchers, cafes, sandwich bars and other retail premises revealed that most (2354 of 2513; 94%) were of acceptable quality; 157 samples (6%) were of unsatisfactory quality and two (< 1%) were unacceptable. Unsatisfactory results were mostly due to high aerobic colony counts. Unacceptable results were due to high levels (> 10(4) cfu/g) of Escherichia coli in two samples. Salmonella spp. were not detected in any of the samples. Satisfactory microbiological quality of ready-to-eat quiche was associated with premises that had management food hygiene training and hazard analysis in place. The microbiological quality of this food was also associated with premises type, quiche type, slicing and serving methods, and existing Local Authority Inspectors' Consumer at Risk scores.