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April 24, 2026Journal of Food ProtectionOpen Access

The microbiological quality of ready-to-eat salad and salad components collected from retail and catering premises in England and Northern Ireland

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Authors

MKMichelle KesbyEnvironment AgencyHAHeather AirdPhysiological SocietyEFElaine ForesterPhysiological Society

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Implication

Survey examines foodborne pathogens in ready-to-eat salad, indicating the need for stricter food safety measures.

Key Points

  • The aim is to assess the presence of foodborne pathogens and indicator bacteria in ready-to-eat salads.
  • Survey conducted over a year with 2,495 salad samples tested.
  • Samples analyzed for pathogens like Salmonella spp., STEC, and Bacillus cereus.
  • PCR used to detect specific genes related to Shiga toxin in samples.
  • Detected S. Typhimurium in 0.04% of samples but no link to human cases.
  • Detected stx DNA in 26 samples, with STEC confirmed in 0.1% of samples.
  • Overall, 2% of all samples were deemed microbiologically unsatisfactory.

Cite This Study

Kesby et al. (2026) studied this question.

synapsesocial.com/papers/69eb0a2e553a5433e34b45e0https://doi.org/10.1016/j.jfp.2026.100789
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