Survey finds grocers take risks with chilled foods

Grocery retailers frequently engage in high-risk practices in the storage and presentation of chilled foods, according to a Consumer Association of Ireland (CAI) survey. Failures in handling and in temperature control of such foods were most evident among independent outlets.

Such practices increase the likelihood of food poisoning, including potentially fatal outbreaks. This coincides with consumers eating unprecedented amounts of chilled produce. Of 73 retailers surveyed in April, only 10 per cent of independent outlets monitored the temperature of chilled foods at the point of receipt; 52 per cent during storage, and 79 per cent during display.

Such items are supposed to be stored at less than 5 C, but eight retailers were found to have cabinets with temperatures of 10 C, five were at 7 C and two at 6 C. Food poisoning bugs can exploit the higher temperatures.

Food poisoning outbreaks involving salmonella in poultry, listeria in dairy products and E coli 0157 in cooked meats have done little to enhance the image of chilled foods as fresh, wholesome, high-quality produce. "Instead, these incidents have increased concerns about the safety of chilled foods," according to the CAI.

The findings published in the latest issue of Consumer Choice indicate consumers and retailers must, however, become more aware of the importance of temperature and hygiene to the safety of chilled foods. It found that "some retailers have a poor understanding of how to manage temperature control and hygiene when handling chilled foods".

The CAI also surveyed 240 consumers on chilled-food issues. Chilled foods represent about 20 per cent of a retailer's daily profits. Some 30 per cent of all food sales (£35 million) are prepared ready-to-eat foods (usually chilled). Sales are expected to double by the year 2000 as people spend less time preparing food at home and eat out more.

As many retailers, particularly in the independent sector, do not acknowledge the importance of good temperature management, "there is a substantial gap between what consumers expect and what retailers are prepared to deliver", the CAI concludes. Retailers in 12 multiple outlets, 13 symbol groups and 48 independent outlets were surveyed in Dublin.

Personal hygiene standards have improved over the past decade, it finds, but considerable improvement needs to be made in independent outlets.

Where there is a failure to wear disposable gloves when handling chilled foods, hand-washing is critical in avoiding cross-contamination. Among independent outlets, some food-handlers were not requested to wash their hands before starting work (42 per cent), after handling refuse (84 per cent).