M. Greenwood

TL;DR: Cheeses were of unsatisfactory quality more frequently when sampled from premises rated as having little or no confidence in management and control systems, and stored/displayed at above 8 degrees C.

TL;DR: The potential public health risk of using spices and herbs as an addition to ready-to-eat foods that potentially undergo no further processing is highlighted and prevention of microbial contamination in dried herbs and spices lies in the application of good hygiene practices during growing, harvesting and processing.

TL;DR: Public health investigations are initiated to establish the incidence of Salmonella contamination and origin of eggs used by catering premises implicated in outbreaks of Salm.

TL;DR: The study showed evidence of poor egg storage and handling practices in food service premises, in that 55% did not store eggs under refrigerated conditions; 20.7% of eggs had expired "best before" dates or were in use after 3 weeks of lay, indicating poor stock rotation; and 37.1% pooled eggs not intended for immediate service.

TL;DR: A case of salmonellosis caused by Salmonella serotype Tel-el-kebir in an infant was linked with pet chameleons and detection of multiple strains ofSalmonella in chameleon excreta was achieved by a method designed for the detection of Salmoneella in food.