Food safety survey of retail doner kebabs in NSW

Doner kebab outlets (237) across NSW were surveyed for compliance to food handling practices within the Australia New Zealand Food Standards Code and 236 doner kebab samples were assessed against microbiological guidelines for ready-to-eat products. While issues concerning temperature control and hygiene and sanitation of utensils and equipment were mainly resolved at the time of inspection, formal regulatory action was required for some businesses (16%), which subsequently showed full compliance upon reinspection. Of the 236 samples tested, 88.6% were microbiologically acceptable. One sample contained coagulase positive staphylococci at a level of potential concern (10 4 cfu/g); 11 samples contained elevated levels of E. coli (> 100 cfu/g) and two contained elevated levels of C. perfringens (> 100 cfu/g). Salmonella was not detected. There was no direct correlation between non-compliant food handling practices and microbiological results.