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Salmonella, E. coli Bacteria Found in Ready-To-Eat Seeds Source of Article: http://www.emaxhealth.com/2/75/29509/salmonella-e-coli-bacteria-found-ready-eat-seeds.html Submitted by ruzik_tuzik on Feb 27th, 2009 A
recent study carried out by the Health Protection Agency and LACORS (Local
Authorities Co-ordinators of Regulatory Services)
has revealed the presence of Salmonella and E. coli bacteria in a small
number of ready-to-eat dried seed samples. Seeds, such
as sesame, sunflower, pumpkin and poppy, are frequently eaten as snack foods
or incorporated into meals without further cooking. The study was therefore
undertaken to explore the microbiological safety of these products as they
would be eaten by consumers. Between
October 2007 and March 2008, 3735 samples of ready-to-eat seeds of different
varieties were collected from retail premises including supermarkets, health
food shops, convenience shops and market stalls. Overall, 98% were of a
satisfactory or acceptable quality in microbiological terms, but 0.6% of
samples were found to be unsafe due to the presence of Salmonella, which
renders food unfit for human consumption. A further 1.5% were
found to contain unsatisfactory levels of E. coli, which is an indicator of
poor hygiene. Dr Jim McLauchlin, Director of the Health Protection Agency's
Food, Water & Environmental Microbiology Services, said: "Our
study found that the vast majority of ready-to-eat seeds we tested were safe
to eat, however, a small number were contaminated with Salmonella or high
levels of E. coli which is concerning. This is clearly unacceptable and in
each case the retailer publicly recalled the contaminated batches and food
alerts were issued by the Food Standards Agency advising consumers not to eat
the affected products." "When
seed crops are grown they can be exposed to a wide range of bacteria from
many sources including soil, manure, irrigation water, wild birds and
animals. Seeds may also become contaminated during the drying process. The
risk of human illness can be reduced for ready-to-eat seeds by hygienic
manufacturing practices in the field, during harvesting and during processing
of seeds." Source: Health Protection Agency |
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