M I C RO BIO LOG IC A L

S U R VEIL L A NC E O F
P R E- PA C K ED
SA NDW IC HES
FINAL REPORT JAN 2012
TABLE OF CONTENTS

Glossary ........................................................................................ 2

Executive summary......................................................................... 2

Introduction ................................................................................... 3

Methods ........................................................................................ 4

Sample analysis.............................................................................. 4

Statistical analysis .......................................................................... 5

Results.......................................................................................... 6

Discussion....................................................................................11

Conclusions ..................................................................................10

References....................................................................................12

TABLE OF FIGURES

TABLE 1: SAMPLED SANDWICH INGREDIENTS .................................... 6

TABLE 2: SAMPLES SUBMITTED BY COUNCILS .................................... 7
FIGURE 1: TEMPERATURE OF SANDWICHES SAMPLED DURING SURVEY . 8
FIGURE 2: MICROBIOLOGICAL QUALITY - Listeria spp...........................9
FIGURE 3: MICROBIOLOGICAL QUALITY - Coagulase +ve Staphylcocci.....9
FIGURE 4: MICROBIOLOGICAL QUALITY - E.coli..................................10
GLOSSARY
CFU Colony forming units

CPS Coagulase positive Staphylococci

EHO Environmental Health Officer

FSANZ Food Standards Australia New Zealand

LGA Local Government Authority

REHO Regional Environmental Health Officer

EXECUTIVE SUMMARY

Overall the microbiological hygiene of the pre-packed sandwiches as assessed during this
survey was satisfactory. However, the storage temperature of this product at a number of
the food premises is of concern. Where the temperature of the sandwiches were recorded
(141 samples), nearly one fifth (19.9%) of the sandwiches were stored at temperatures
of greater than 5oC.

INTRODUCTION

The Victorian Food Act 1984 specifies that councils should regularly sample foods retailed
or manufactured in their local government area (LGA) as part of their food safety
activities. Such sampling contributes to the safety of consumers in Victoria by allowing
councils to identify microbiological or chemical hazards and take steps to address these
issues. Food sampling can cover a vast range of foods of varying risk to consumers, and
so regional food surveillance groups have been convened under the auspices of some
departmental Regional Environmental Health Officers (REHO) to coordinate part of
councils’ activities. The coordination aims of these regional sampling groups include:
• better targeting of high risk foods or high risk food premises for sampling.

• more consistent sampling to provide a better picture of microbiological or chemical

risk with certain foods.

• sampling to provide data that can direct appropriate corrective actions where
relevant in the food premises.

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Regional sampling groups are responsive to local issues and problems, and are a valuable
source of data for use by the Department of Health (the department) in monitoring food
safety risks across the state.

PRE-PACKED SANDWICH SURVEY

Ready to eat foods are defined by FSANZ as “food that is ordinarily consumed in the
same state as that in which it is sold or distributed and does not include nuts in the shell
and whole, raw fruits and vegetables that are intended for hulling, peeling or washing by
the consumer”. Pre-packed sandwiches are classified as “potentially hazardous foods”1,
and food premises that manufacture and retail these foods are categorised as Class 2
food premises under the Victorian Food Act 1984. Such businesses are required to have
a Food Safety Supervisor, a HACCP-based food safety program, and are regularly
assessed for compliance with this program2. Pre-packed sandwiches present convenient
and healthy food options for consumers but, unless prepared with satisfactory hygiene,
can be contaminated with potential pathogens such as Salmonella spp., or Listeria
monocytogenes3. This survey was conducted by local government Environmental Health
Officers in the North & Western Metropolitan Region and focussed on the microbiological
quality and safety of pre-packed sandwiches available for purchase in small to medium
size food businesses. Sampling also required that the officers complete a questionnaire,
in which information about food safety practices in the preparation and storage of these
foods was collected.

Microbiological assessment was conducted in accordance with the Guidelines for ready to
eat foods prepared by Food Standards Australia New Zealand (FSANZ) Standard 1.6.1
and the accompanying guidelines (2). Samples were analysed for E.coli, Listeria spp.
(particularly L.monocytogenes), Coagulase Positive Staphylococci (CPS) and Salmonella
spp. (products containing egg, chicken, nuts or raw egg dressings).

It is important to note that all council participants agreed to act where premises returned
samples with unacceptable microbiological results, or where the questionnaire indicated
unsatisfactory practices. The action required would vary with the compliance issue, but

1 http://www.foodstandards.gov.au/scienceandeducation/factsheets/foodsafetyfactsheets/charitiesandcommunityorganisationsfactsheets/temperaturecontrolma1477.cfm
2 http://health.vic.gov.au/foodsafety/downloads/class2.pdf
3
http://www.abc.net.au/health/thepulse/stories/2009/09/03/2675253.htm

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may include requiring the premises to complete a clean-up in accordance with
departmental guidelines or re-sampling foods.

A total of 174 samples of pre-packed sandwiches were submitted for analysis by

Brimbank, Hume, Moreland, Nillumbik and Wyndham councils.

METHODS

SAMPLE ANALYSIS

Samples were processed by analysts authorised under the Victorian Food Act 1984, and
the two laboratories, OMIC and DTS are NATA accredited for the testing methods applied
in this survey, and the assumption was made that all laboratories were equally able to
detect the organisms.

Analyses included:
• Escherichia coli (E.coli)
• Coagulase Positive Staphylococci (CPS)
• Listeria spp. including L.monocytogenes
• Salmonella spp. (samples which included egg, chicken, raw egg dressing, chicken
or nuts)

Standard Plate Counts and Enterobacteriaceae analyses are not indicated as general
guides to the hygienic status of these products, as the sandwiches include raw or
uncooked vegetables which would be expected to have a relatively high natural flora (2).
E.coli is ubiquitous in the intestines of warm blooded animals and these organisms serve
as indicators of faecal contamination and the presence of potential pathogens such as
Salmonella spp.(1). Listeria spp are wide-spread in the environment and are frequently
associated with ready to eat foods, such as sandwiches, that have not undergone a
listeridical treatment. However, L.monocytogenes presents a public health risk to the
broader community and specifically to vulnerable populations, and the presence of this
organism in ready to eat foods should be controlled.

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STATISTICAL ANALYSIS

Results of analyses were converted to log10 cfu/g. The three laboratories varied in their
reporting of the lower and upper limit of detection for different tests. Results expressed
as less than the lowest limit of detection for a test were ascribed a value of half the
lowest limit of detection (i.e. where values <10 cfu/g were reported, a value of 5 cfu/g
was ascribed to the sample). Where the laboratories reported values greater than the
upper limit of detection for the test (X), a value of X + 1/3X was ascribed to the result.
The frequency distributions of samples according to the microbiological guidelines in Table
2 were performed using the Excel data analysis tool pack.

RESULTS

TABLE 1: SAMPLED SANDWICH INGREDIENTS

Ingredient Quantity submitted

Beef 21

Ham 40

Pork 3

Chicken 53

Hard Cheese 49

Soft Cheese 2

Egg 28

Carrot 12

Lettuce 91

Coleslaw 5

Avocado 5

Mayonnaise 51

Other 76

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TABLE 2: SAMPLES SUBMITTED BY COUNCILS

Nillumbik 8

Brimbank 14

Hume 42

Wyndham 38

Moreland 72

TOTAL 174

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FIGURE 1: TEMPERATURE OF SANDWICHES SAMPLED DURING SURVEY (n=174)

Temperature of sandwiches

60

50

40
Percentage

30

20

10

0
Below 5° 5° Above 5° Unknown

FIGURE 2: MICROBIOLOGICAL QUALITY – LISTERIA SPP. (n=174)

Listeria spp in 25 gram

100

90

80

70

60
Percentage

50

40

30

20

10

0
Absent Present

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FIGURE 3: MICROBIOLOGICAL QUALITY – COAGULASE +VE STAPHYLOCOCCI (n=174)

Coag+ve Staphylococci (cfu/g)

120

100

80
Percentage

60

40

20

0
Satisfactory Non Satisfactory

FIGURE 4: MICROBIOLOGICAL QUALITY – E.COLI. (n=174)

E.coli (cfu/g)

120

100

80
Percentage

60

40

20

0
Satisfactory Non Satisfactory

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DISCUSSION

These results suggest that overall the hygiene and safety of pre-packed sandwiches in the
NWMR is satisfactory. Interestingly, 35 of 174 sampled sandwiches (20.1%) were
prepared at the premises.

Salmonella spp. were not detected from any of the samples analysed for this pathogen
(33 samples): A considerable portion of samples contained egg products or chicken.

E.coli were detected at satisfactory levels on 100% (174 samples).

CPS were detected at satisfactory levels on 100% (174 samples).

Listeria spp. were detected in 12 samples of sandwiches (6.9%). However

enumeration tests indicated the presence of this potential pathogen in the samples
is at very low levels (< 100 cfu/g) (2). No tested sample indicated Listeria spp. at
an unsatisfactory level.

A survey form (see Appendix 1) outlining manufacturing and hygiene processes within the
premises was required to accompany all samples, but not all forms were fully
satisfactorily completed. The survey forms that were satisfactorily completed indicated
that:

The majority of sandwiches sampled were stored under refrigerated conditions

(85.1%).

Less than one third (28%) of premises who prepared sandwiches on site (35
samples) washed raw fillings prior to preparation and use.

Where sampled sandwiches were prepared on site (35 samples), majority (85.7%)
of premises used gloves during preparation.

Where the temperature of the sample was recorded (141 samples) nearly one fifth
(19.9%) of the sandwiches were stored at temperatures of greater than 5oC.

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Despite satisfactory microbiological results, survey results indicate that the handling and
safety of sandwiches could be improved and the poor performance of the refrigerators
and in particular cold displays used to store these samples is of concern.

Furthermore, the survey results indicate that food safety standards must be
implemented, recorded and monitored to ensure ready to eat foods are being prepared,
stored, transported and displayed at safe temperatures.

CONCLUSIONS

Overall the microbiological hygiene of the pre packed sandwiches as assessed during this
survey was satisfactory. However, the storage temperature of this product at a number of
the food premises is of concern. Where the temperature of the sandwiches were recorded
(141 samples) nearly one fifth (19.9%) of the sandwiches were stored at temperatures of
greater than 5oC. There was no information provided regarding whether the 2 hour/4
hour rule applied in these premises. If not, poor temperature control could be attributed
to the design of the refrigerated display cabinets (open fronted) and the frequency with
which display unit doors are opened. In any event it is imperative that temperature of
product be maintained at 5oC or below, if stored under refrigeration, and that
temperature be taken and recorded in accordance with the businesses’ food safety
program.

It is also of concern that a number of premises were identified as not maintaining any
form of food safety program concerning storage temperature of ingredients or the
temperature of goods at time of delivery. Ensuring that delivery temperatures are taken
and recorded is critical given that the majority of packaged sandwiches were prepared
elsewhere. It is advisable that Councils ensure businesses are aware of the risks
associated with food handling and the importance of temperature control.

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Appendix 1: Questionnaire

NORTH AND WEST REGIONAL FOOD SAMPLING GROUP

QUESTIONNAIRE: Sandwich Filling Survey

COUNCIL DETAILS
Municipality
EHO
Date
Time
Premises
Sample numbers:

1. Is the filling prepared onsite?

□ Yes, go to question 2
□ No, go to question 4
2. What are the ingredients in the sandwich? e.g.-
□ beef □ carrot
□ ham □ lettuce
□ pork □ coleslaw
□ chicken □ avocado
□ tuna □ prawns
□ hard cheese □ mayonnaise
□ soft cheese □ aioli
□ egg □ other – briefly describe

3. How are the sandwiches prepared?

If the filling is raw, is it washed prior to preparation and use?

□ Yes □ No

Is a slicer, knife or other used to cut the filling at any point during production?
□ slicer □ knife □ other, please describe

Are food handler gloves worn when preparing the filling for display/serving?
□ Yes □ No

4. Sample temperature (probe)

Temperature of filling at time of sampling? ˚C

5. How were the fillings stored at time of sampling?

□ coolroom
□ refrigerator
□ ambient

6. Food Safety Program

Are records being maintained at the premises in regard to storage temperature of ingredients
and finished product?
□ Yes □ No

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REFERENCES

1. Craven, H., M. J. Eyles, and J. A. Davey. 2003. Enteric indicator organisms in

foods, p. 163 - 193. In A. D. Hocking (ed.), Foodborne microorganisms of public health
significance, 6 ed. AIFST Inc (NSW Branch), Sydney, NSW.

2. Food Standards Australia New Zealand. 2001. Guidelines for the microbiological
examination of ready-to-eat foods.

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