UK-wide survey of microbiological contamination of raw red meat on retail sale

The Food Standards Agency has launched a survey to gather information on the type and prevalence of bacteria present on the surface of joints and cuts of raw red meat on sale in the UK.

Samples of red meat will be tested for a range of bacteria that may cause food poisoning if food is not prepared properly or if cross-contamination occurs during food preparation.

This is a random survey and sampling is based on market share. This should give a representative picture of the levels of micro-organisms on red meat throughout the UK. Information on a wide range of factors such as retailer type, country of origin and production types will be recorded.

A total of 5,908 samples will be taken over the course of the survey throughout England, Scotland, Wales and Northern Ireland. Only unseasoned whole meats will be sampled, other boned, rolled, blade tenderised, ready-basted, marinated, herbed and pre-prepared meats will not be included.

The primary objective of this survey is to determine the levels of contamination of raw red meat on retail sale. Samples will be tested for a range of foodborne pathogens and indicator organisms (campylobacter, salmonella, E. coli (O157 and non-O157), Listeria spp., Listeria monocytogenes, Yersinia enterocolitica, Clostridium perfringens, Staphylococcus aureus and Enterococcus spp.

This survey started in March 2006 and continued for 15 months. The first three months of the survey was a pilot study period after which results were reviewed and the methods evaluated. This was followed by a final 12-month sampling period, which will run from the beginning of June 2006 until the end of May 2007.

There are no results for this survey at present but a final report should be published in Winter 2008/2009.

Central Science Laboratory