The Public Health Laboratory Service in Wales, in cooperation with local authorities and the Food Standards Agency Wales, carried out a survey to establish baseline figures for the contamination of raw retail chicken with Salmonella and Campylobacter available within Wales, a devolved part of the United Kingdom with a population of approximately 3 million. Seven hundred thirty-nine samples were obtained between November 2001 and December 2002. Overall, 71% of samples were contaminated with Campylobacter, and 8% were contaminated with Salmonella. There were no significant differences between fresh and frozen carcasses and between samples taken from retailers or butchers. There was seasonal variation in the level of Campylobacter contamination of fresh chicken, with a peak in June and the lowest positive rates in January, March, and December. There was no similar peak observed in frozen samples or for Salmonella.

A survey of the Salmonella and Campylobacter contamination of raw, whole chickens available to consumers in Wales was performed between March and December 2003. In total, 736 samples were taken, and overall contamination rates of 73.1% for Campylobacter and 5.7% for Salmonella were found. This survey follows a survey performed during 2001 to 2002 by Welsh local authorities and the National Public Health Service for Wales that established updated baseline rates for both pathogens in raw, whole chicken available to consumers in Wales. This survey indicated no difference in Campylobacter rates between fresh and frozen samples or between samples taken from retailers and local butchers, but significant differences existed in Salmonella rates between fresh and frozen samples and between those sampled from retailers and butchers, with frozen chickens and samples taken from retailers having significantly higher rates. However, the difference in Salmonella isolation rate between retailers and butchers was found to be due to the differences in the proportions of fresh and frozen chickens sampled from these locations, with a significantly higher number of frozen chickens (with a higher Salmonella rate) being sampled from retailers.

Many microorganisms (including a number of important foodborne pathogens) can be present on raw fruits and vegetables. Since these products are frequently eaten raw, any pathogens present represent a potential risk to the consumer. The objective of this study was to compare the efficacy of a commercial produce wash with that of water for reducing the total bacterial population on lettuce when used by food service employees in university dining halls. Because this study was carried out in actual food service facilities during their daily operation, we used indigenous produce microflora instead of actual pathogens. Over the course of the study, more than 40 heads of lettuce were divided into thirds, and each section was analyzed for total plate count either before washing, after washing in water, or after washing in Victory produce wash. When initial contamination levels were > or = 100 CFU/g (n = 36 samples), reductions obtained with Victory produce wash (1.8 log CFU/g) were significantly larger (P = 0.0006) than those obtained with water (0.8 log CFU/g). Our results indicate that Victory produce wash is effective in reducing indigenous flora on lettuce during food service preparation. Our results also show that care must be taken in the analysis of microbial reduction data: only a slight reduction in total plate count (ca. 0.1 log CFU/g) and no significant difference in reductions (P = 0.84) were observed when all samples (irrespective of initial contamination level) were compared.

INTHE manufacture of grape juice the excess cream of tartar which might crystallize and form an objectionable sandy and grainy precipitate in the bottled product is removed by storing the juice for several months at about 0°C. This storage also aids in the clarification of the juice, as it allows the settling of suspended solids including coagulated proteins. Cruess (1) has found that 3 or 4 months' storage at 0°C. is sufficient, whereas under ordinary temperature conditions separation of cream of tartar is slow and at least 6 months' storage is usually necessary. Hartmann and Tolman (2) have found similar conditions to prevail in juice of Labrusca varieties of grapes.