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LACORS/HPA Co-ordinated Food Liaison Group Studies: Assessment of the Microbiological Safety of Edible Nut Kernels on Retail Sale

in the UK with a focus on Salmonella spp. C.L. Little*1, N Rawal1, E de Pinna1, J McLauchlin2 and the Food, Water and Environmental

Surveillance Network†.

1, Department of Gastrointestinal, Emerging and Zoonotic Infections, Health Protection

Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK

2, Health Protection Agency Regional Microbiology Network, London, WC1V 7PP

*, Corresponding author, †, FWES Network comprises Laboratories listed in Annex 1

On behalf of the Local Authorities Co-ordinators of Regulatory Services and the Health Protection Agency

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Summary

Consumption of nut kernels has shown an upward trend due to people’s increasing tendency

to eat healthy snacks and consumers show a clear preference for shelled nuts (kernels) that

are easy to eat. There is however little published information on the microbiological safety of

this product at retail. A UK study from October 2008 to March 2009 was therefore

undertaken by the HPA and LACORS. A total of 2,886 nut kernel samples of different

varieties were examined for Salmonella spp. and Escherichia coli (an indicator of faecal

contamination) using HPA National Standard Food Methods.

Overall Salmonella spp. and E. coli were detected from 0.1% and 0.8% of edible nut

kernels, respectively. Of the nut kernel varieties examined, S. Senftenberg and S.

Tennessee were detected from two pre-packed samples of Brazil nuts (0.4%) and S.

Anatum from a pre-packed mixed nuts sample (0.9%; mix: almonds, brazils, cashews,

peanuts, walnuts) indicating a risk to health. The levels of Salmonella ranged from <0.01 –

0.23/g. The presence of Salmonella is unacceptable in edible kernels and the Food

Standards Agency was immediately informed and full investigations undertaken.

E. coli at unsatisfactory levels (150/g) was present in another pre-packed Brazils nuts

sample (0.2%). E. coli was additionally found at lower levels (range: 3.6 – 43/g) in Brazils

(1.9%), macadamia (1.5%), pistachios (1.1%), walnuts (0.7%), peanuts (0.7%), hazels

(0.5%), cashews (0.4%), and almonds (0.3%). Levels of E. coli did not correlate with the

presence of Salmonella.

Prevention of microbial contamination in these products lies in the application of good

agricultural, manufacturing and storage practices together with the hazard analysis and

critical control points (HACCP) system that encompass all stages of production, processing

and distribution.

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Introduction The edible nut trade comprises a group of primarily tree crops, grown in both tropical and

temperate regions. Consumption of edible nut kernels has shown an upward trend in the

EU. In 2006, consumption of edible nuts was 2.2 million tonnes, an increase of 10%

compared to 2002. Peanuts and almonds account for half of the consumption, but luxury

nuts such as cashews and macadamias have also increased (CBI, 2008). Consumption of

other nuts such as walnuts, hazlenuts, and Brazils is mainly seasonal, with highest

consumption around Christmas (Wareing et al., 2000). The edible nut sector has clearly

benefited from people’s increasing tendency to eat healthy snacks and consumers also

show a clear preference for ready-shelled nuts (kernels) (CBI, 2008).

At harvest, if good agricultural and hygiene practices are followed, nuts are harvested

with minimal damage and then dried to a water activity of less than 0.7. Finished nut kernel

products may be either treated with chemical preservatives or heat processed and/or packed

in hermetically sealed containers (CAC, 1972; Wareing et al., 2000). The Codex

International Code of Hygienic Practice for tree nuts states that these products should be

free from pathogenic microorganisms (CAC, 1972).

Although nut-associated outbreaks of infection are relatively uncommon, recent

outbreaks of salmonellosis associated with the consumption of peanuts, peanut products,

and almonds have raised awareness of nuts as a potential vehicle for foodborne illness

(CDC 2004, 2009a; Isaacs et al. 2005; Kirk et al. 2004; Ledet Muller et al. 2007).

Salmonella cannot multiply on nuts, but can survive on and in these products for more than

one year (Uesugi et al. 2006) and has been isolated from nut kernels, such as peanuts (Kirk

et al. 2004), almonds (Danyluk et al. 2007; Eglezos et al. 2008), pistachios (CDC 2009b;

Little et al. 2009), cashews and Brazils (Freire and Oxford 2002).

There is little published data on the contamination of edible nut kernels with

Salmonella spp. Surveys of almonds in the USA have been performed following outbreaks of

Salmonella associated with the consumption of these nuts in the early 2000s. For example,

Danyluk et al. (2007) examined 9,274 almond samples from almond processors from 2001

to 2005. Of these, 81 (0.9%) were found to be contaminated with 35 different serotypes of

Salmonella. A survey of a variety of pre-roasted nuts sampled at nut processing facilities in

Australia between 2003 and 2006 found Salmonella in one raw almond sample (1.7%, 1/60)

(Eglezos et al. 2008).

A Health Protection Agency (HPA) study took place in early 2008 to provide a rapid

assessment of the microbiological safety of 727 edible nut kernels on retail sale in England.

Of the nut varieties examined, S. Havana was detected from one sample (4.0%, 1/25) of

pistachio nuts, indicating a risk to health (Little et al., 2009). The HPA study took place

following concerns raised by the detection of Salmonella spp. in 23 (0.6%) of 3,735 edible

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dried seed samples in a 2007/8 Local Authorities Co-ordinators of Regulatory Services

(LACORS)/HPA study (a similar product to edible nut kernels) (Willis et al. 2009), and also

the detection of S. Schwarzengrund in a Brazil nut confectionery product produced in the UK

in 2007 (Anon, 2007). These findings demonstrate that edible kernels are also a potential

source of microbial contamination in the UK.

In response to these investigations, the LACORS/HPA Co-ordinated Food Liaison

Group programme undertook a microbiological study with the aim of assessing the

microbiological safety of edible nut kernels on retail sale in the UK, with a particular focus on

the detection of Salmonella species. A range of edible nut kernels were sampled and

examined over a six month period to provide further data on the microbiology of these

products and to highlight potential problems with their production and use.

Materials and Methods

Sample Collection

A total of 2,886 edible nut kernel samples collected from retail premises were examined by

27 Official Control Laboratories across the UK from 1 October 2008 to 31 March 2009.

This included pistachio nuts that had the shell open (i.e. not wholly shelled). Kernels

collected were retailed as a ready-to-eat snack food. Edible kernels coated with chocolate,

yoghurt or other coatings, flavoured with seasonings (spices, salt, etc.) were specifically

excluded from the study.

Registered retail premises lists held by Local Authority (LA) Environmental Health

Departments (EHDs) were used to derive an approach to sampling. Retail premises were

selected at random from LAs’ database of food businesses via a random number generator.

Samples (≥150g) were collected and transported to laboratories by sampling officers from

265 EHDs, involving 49 Local Authority Food Liaison Groups (Annex 1), in accordance with

the Food Standards Agency (FSA) Food Law Code of Practice (FSA, 2008a) and the Local

Authorities Co-ordinators of Regulatory Services (LACORS) guidance on microbiological

food sampling (LACORS, 2006). Information on samples was recorded on a standard

questionnaire (Annex 2).

Sample Examination

Escherichia coli was enumerated and the presence of Salmonella sought in accordance with

HPA Standard Methods F22 and F13 respectively (HPA, 2005; HPA, 2008). Where

Salmonella was detected, Salmonella was also enumerated by a Most Probable Number

(MPN) 10-tube method. This involved preparing a 1 in 10 dilution of the sample by adding

900 ml of Buffered Peptone Water to 100 g of sample. Ten aliquots, each of 100 g, of this

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homogenate were then dispensed into separate sterile containers. These were incubated

and sub-cultured as described in HPA Standard Method F13 (HPA, 2008). The number of

aliquots from which Salmonella was detected was compared to a MPN 10-tube table

(adapted from ISO/FDIS 7218:2007 (ISO, 2007)). All isolates of Salmonella were sent to

the Laboratory of Gastrointestinal Pathogens (LGP), HPA Centre for Infections, for further

characterisation. This included sero-typing (Bale et al., 2007; Popoff and Le Minor, 2001)

and antimicrobial sensitivity testing (Frost, 1994).

Microbiological results were compared to Guidelines for the microbiological quality of

some ready-to-eat foods sampled at the point of sale (Gilbert et al., 2000) and food safety

requirements within Regulation (EC) No. 178/2002 (General Food Law Regulation) (EC,

2002) (Table 1).

Table 1. Criteria for the interpretation of microbiology results, according to the HPA (PHLS) Guidelines for the microbiological quality of some ready-to-eat foods sampled at the point of sale

Satisfactory Acceptable Unsatisfactory Unacceptable/ Potentially Hazardous

E. coli /g <20 20 - <100 >100 N/Aa Salmonella in 25g Not Detected N/A N/A Detectedb

a, N/A, Not applicable b, Potentially injurious to health and/or unfit for human consumption (contravenes Article 14 Food Safety Requirements of Regulation (EC) No.178/2002 (the General Food Law Regulation)

Exclusion of Inappropriate Nut Samples

A further 41 samples of salted, flavoured or yoghurt coated nuts that were collected and

examined as part of this study but were not included in the final analysis of results as they

did not fit the study criteria.

Statistical Analysis

Descriptive and statistical analysis of the data was undertaken using Microsoft Excel.

Relative proportions were compared using the Chi squared test (χ2) and Fisher’s Exact Test.

A probability value of less than 5% was defined as significant.

Results

Prevalence of Salmonella spp. and Escherichia coli Salmonella spp. were detected in 0.1% (3) of 2,886 edible nut kernel samples, which were of

unacceptable microbiological quality. Escherichia coli was present in 0.8% (23) samples, of

which one sample (0.03%) was of unsatisfactory microbiological quality due to an E. coli

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level of 150/g, a further five samples (0.2%) were of acceptable quality, and the remainder

(99.7%) were of satisfactory quality.

Details of the edible nut kernels contaminated with Salmonella and E. coli are as follows:

• S. Senftenberg and S. Tennessee were detected from two pre-packed samples of

Brazil nuts and S. Anatum from a pre-packed mixed nuts sample (mix: almonds,

brazils, cashews, peanuts, walnuts) (Table 2) indicating a risk to health.

o Salmonella was enumerated in the three samples. The Most Probable

Number was <0.01 to 0.23 /g (Table 2).

• All three Salmonella isolates were sensitive to all antimicrobial agents tested except

S. Anatum, which was resistant to tetracycline.

• E. coli at unsatisfactory levels (≥100/g) was present in another sample of pre-packed

Brazils (0.2%) (Table 2).

• E. coli was found at lower levels (range: 3.6 – 43/g) in additional samples of Brazils

(1.9%), macadamia (1.5%), pistachios (1.1%), walnuts (0.7%), peanuts (0.7%),

hazels (0.5%), cashews (0.4%), and almonds (0.3%) (Table 3).

• Of the single types of nuts sampled, Brazils were the most contaminated nut kernel

with regards to Salmonella (0.4%, p=0.0103) and E. coli (2.1%, p=0.0009) (Table 3).

Table 2. Details of Salmonella serotypes and E. coli (≥100/g) isolated from edible nut kernels from retail premises Type of shelled nut

Packaging Country of origin

Best before date

Date sampled

Salmonella serotype

Salmonella /g

E. coli/g

Brazils Pre-packed Not known

17/11/2009 09/12/2008 Senftenberg 0.23 <3

Brazils Pre-packed Not known

17/11/2009 16/12/2008 Senftenberg, Tennessee

0.09 <3

Mixeda Pre-packed Not known

30/08/2009

04/12/2008

Anatum <0.01 <3

Brazils Pre-packed Not known

19/11/2009 12/03/2009 Not detected - 150

a, Almonds, brazils, cashews, peanuts, walnuts

Although there is no direct evidence that these contaminated Brazils and mixed

kernels were responsible for any cases of human illness, during the period of the study two

of these subtypes were reported in cases of human infection in England and Wales: S.

Tennessee (26), S. Senftenberg (10 cases).

Details of edible nut kernels examined

The varieties of edible nut kernels sampled in the study are presented in Table 3. A greater

proportion of single types were sampled (88.6%), of which most were Brazils (18.4%),

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cashews (18.0%), walnuts (17.2%), and almonds (14.0%). Most of the nut kernels sampled

were whole (68.7%), halved/broken (18.1%), or a mix of whole and halved kernels (13.2%).

Edible nut kernels sampled were produced in 30 countries with most produced in the USA

(10.3%) (Table 4).

Of the edible nut kernels sampled, 94.0% were pre-packed (Figure 1) and 12.2%

were labelled as organic. Of the samples collected from open displays, 87.3% of the displays

had scoops to serve nuts, and of these 55.6% were used for individual types of nut kernels.

The premises types visited in the study to collect samples of edible nut kernels are

presented in Figure 2. Most nut kernels were sampled from either supermarkets (44.4%) or

health food shops (31.2%).

Table 3. Edible nut kernel types sampled in relation to presence of Salmonella and E. coli Variety of nut No. samples

n=2886 (%) No. samples Salmonella detected (%)

No. samples E. coli detected (%)

Single type 2557 (88.6) Almonds 359 (14.0) 0 1 (0.3) Brazils 469 (18.4) 2 (0.4) 10 (2.1) Cashews 459 (18.0) 0 2 (0.4) Hazels 195 (7.6) 0 1 (0.5) Macadamia 65 (2.5) 0 1 (1.5) Peanuts 148 (5.8) 0 1 (0.7) Pecans 151 (5.9) 0 0 Pine nuts 76 (3.0) 0 0 Pistachiosa 184 (7.2) 0 2 (1.1) Walnuts 441 (17.2) 0 3 (0.7) Other (Chestnuts,soya nuts) 10 (0.4) 0 0 Mixed kernel typesb 329 (11.4) 2 kernel types 6 (1.8) 0 0 3 kernel types 27 (8.2) 0 0 4 kernel types 131 (39.8) 0 0 5 kernel types 105 (31.9) 1 (0.9) 0 >5 kernel types 60 (18.2) 0 2 (3.3) a, Pistachios: kernels only (73); with shells (111). b, mixed types comprised combinations of single types listed in the table

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Table 4. Country of origin of edible nut kernels Country of origin No. samples

n= 2886 (%) Australia 25 (0.9) Bolivia 209 (7.2) Brazil 85 (2.9) Chile 9 (0.3) China 223 (7.7) France 6 (0.2) Germany 8 (0.3) India 142 (4.9) Iran 46 (1.6) Italy 71 (2.5) Republic of Moldova 7 (0.2) South Africa 44 (1.5) South America - Amazonian rainforest 8 (0.3) Spain 26 (0.9) Sri Lanka 8 (0.3) Turkey 105 (3.6) UK 81 (2.8) USA 298 (10.3) Vietnam 95 (3.3) Produce of >1 country (countries not specified) 254 (8.8) Other a 27 (0.9) Not known (No details available) 1109 (38.4) a Channel Islands, El Salvador, Kashmir, Lebanon, Mexico, Netherlands, Nicaragua, Nigeria, Pakistan, Peru, Zambia

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Discussion Overall Salmonella spp. were not detected in the vast majority (99.0%; 2883/2886) of edible

nut kernels sampled. However, two samples of Brazil kernels and a mixed kernels sample

were found to be contaminated with Salmonella spp.; this is unacceptable. Ready-to-eat

foods contaminated with Salmonella spp. are unsafe. They are considered to be injurious to

health and/or unfit for human consumption and they therefore contravene the food safety

requirements (Article 14) of Regulation (EC) No.178/2002 (EC, 2002). The UK Food

Standards Agency was immediately informed, the affected batches were recalled and full

investigations undertaken (FSA 2008b, 2008c).

Levels of Salmonella enumerated from the three contaminated nut samples in this

study were low (<0.01 – 0.23/g). This is a similar finding to that found in a recent study of

edible dried seeds in the UK where Salmonella counts were low (<0.1 to 0.2 /g) (Willis et al.,

2009). Assuming an even distribution of Salmonella in a food, low levels of contamination as

shown in one of the samples tested here (e.g. <0.01/g) are unlikely to be detected in a 25g

test portion from a sample. Danyluk et al. (2006; 2007) has reported similar concentrations

of Salmonella from random samples of almonds arriving at processing facilities in California

from 2002 to 2004 (<0.01 to 0.03/g) and also from almonds recalled during the 2000 to 2001

outbreak of S. Enteritidis phage type 30 in the USA (0.06 to 0.09/g). Similarly, low numbers

(<0.03 to ~2/g) of salmonellae in peanuts in shell have been reported to cause an

international outbreak of salmonellosis in Australia, Canada, and the UK (Kirk et al., 2004).

This indicates that even low doses of Salmonella in these types of product may lead to

infection.

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Of the single kernel types sampled, only Brazils were contaminated with Salmonella

(0.4%). Significantly, Brazils also had the highest rate of E. coli contamination (2.1%),

including a sample with unsatisfactory levels (≥100/g). Salmonella has been previously

reported in Brazils (Freire and Oxford 2002) and also in chocolate coated Brazil nuts

produced in the UK where the company indicated that the contamination was most likely to

have come from a batch of Brazil nuts. However, the actual source of contamination was

not categorically identified (Anon, 2007). Brazils are still mainly collected directly from wild

trees in the forests of the Amazon basin and may lie on the forest floor for weeks before they

are harvested during the rainy season. This can allow extensive fungal and bacterial growth

to occur (Wareing et al., 2000). Reducing the time that these nuts remain on the ground too

long would mitigate against the risk of microbial contamination. Contamination may

potentially also occur after shelling and processing and during subsequent storage and

handling.

The use of E. coli as a feacal indicator organism is based on the concept that its

detection in food or water samples indirectly provides evidence that the sample has been

contaminated with faecal material and that pathogenic organisms may also be present

(Roberts and Greenwood, 2003). E. coli was present in seven different nut kernel types and

at an unsatisfactory level (≥100/g) in one sample of Brazil nuts. The use of E. coli as an

indicator organism in edible nut kernels and dried seeds has been recently challenged by a

number of investigators (Danyluk et al., 2007; Eglezos et al., 2008; Willis et al., 2009),

however no suitable substitute has been identified. The findings from the present study

corroborates with this view in that there was no significant association between presence of

E. coli and the detection of Salmonella in edible nut kernels. However as discussed above,

the Salmonella may be present at low levels and will consequently be unlikely to be detected

in a 25g test portion of the sample.

The prevalence of Salmonella in edible nut kernels, i.e. a finished product, surveyed

in this study on the UK retail market is low but nonetheless is unacceptable. The

international outbreak of salmonellosis in 2001 (Kirk et al. 2004) and the recent large

Salmonella outbreaks linked to almonds and peanut products in the US during 2008 (CDC

2004; 2009a) demonstrates that major health problems can arise from consumption of

contaminated edible nuts if production processes and/or hygiene practices break down. It

follows that the need for a sound approach to food safety management cannot be

overemphasized. Control measures to prevent bacterial cross-contamination of raw and

processed nuts require procedures for maintaining the hygienic quality of the processing

environment and equipment (Codex, 1972; EC, 2004). Application of good agricultural,

manufacturing and storage practices together with the hazard analysis and critical control

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points (HACCP) system that encompass all stages of production, processing and distribution

will help ensure the microbial safety of edible nut kernels.

Acknowledgements The authors would like to thank all the staff in the Environmental Health Departments

throughout the UK who collected samples for this study, and the staff in HPA, HPA

collaborating laboratories and all other Official Control laboratories who performed the

microbiological examinations. Thanks are extended to LGP, HPA Centre for Infections for

typing Salmonella isolates, and Gemma Cantelo at LACORS for co-ordinating the

participation of Environmental Health Officers and advice from the LACORS Food

Examination and Food Hygiene Focus Groups, to the HPA Regional Food, Water and

Environmental Co-coordinators Forum for their contribution to the development and

implementation of this study, and to Lynn Cree (Health Protection Scotland) for providing

data from Scotland.

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Available at: http://news.bbc.co.uk/1/hi/england/leicestershire/7069364.stm (accessed 7 May 2009).

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Centers for Disease Control and Prevention (CDC), 2004. Outbreak of Salmonella serotype Enteritidis infections associated with raw almonds – United States and Canada, 2003-2004. MMWR 53, 484-487.

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Codex Alimentarius Commission (CAC), 1972. Recommended international code of hygienic practice for tree nuts. CAC/RCP 6-1972. Available at: www.codexalimentarius.net/download/standards/266/CXP_006e.pdf (accessed 11 May 2009).

Danyluk, M.D., Jones, T.M., Abd, S.J., Schlitt-Dittrich, F., Jacobs, M., Harris, L.J., 2007. Prevalence and amounts of Salmonella found on raw California almonds. J. Food Prot. 70, 820-827.

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Eglezos, S., Huang, B., Stuttard, E., 2008. A survey of the bacteriological quality of preroasted peanut, almond, cashew, hazlenut, and Brazil nut kernels received into three Australian nut-processing facilities over a period of 3 years. J. Food Prot. 71, 402-404.

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European Commission (EC), 2004. Regulation (EC) No. 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. Off. J. Europ. Union L139, 1–54.

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Food Standards Agency (FSA), 2008a. Food Law Code of Practice England. FSA, London. Available at: www.food.gov.uk/multimedia/pdfs/codeofpracticeeng.pdf (accessed 7 May 2009).

Food Standards Agency (FSA), 2008b. Imperial Snack Foods Ltd recalls a batch of its own-brand Brazil nuts due to contamination with Salmonella, 18 December 2008. Food Alert Ref: 75/2008. Available at: http://www.food.gov.uk/enforcement/alerts/2008/dec/imperialsnackfoods (accessed 8 May 2009).

Food Standards Agency (FSA), 2008c. JLM Global Foods Ltd recalls a batch of its own brand Snack 'N' Time Mixed Nuts due to contamination with Salmonella, 18 December 2008. Food Alert Ref: 76/2008. Available at: http://www.food.gov.uk/enforcement/alerts/2008/dec/glmglobalfoods (accessed 8 May 2009).

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Isaacs, S., Aramini, J., Ciebin, B., Farrar, J.A., Ahmed, R., Middleton, D., Chandran, A.U., Harris, L.J., Howes, M., Chan, E., Pichette, A.S., Campbell, K., Gupta, A., Lior, L.Y., Pearce, M., Clark, C., Rodgers, F., Jamieson, F., Brophy, I., Ellis, A., 2005. Salmonella Enteritidis PT 30 Outbreak Investigation Group, 2005. An international outbreak of salmonellosis associated with raw almonds contaminated with a rare phage type of Salmonella enteritidis. J. Food Prot. 68, 191-198.

Kirk, D.M., Little, C.L., Lem, M., Fyfe, M., Tan, A., Threlfall, J., Paccagnella, A., Lightfoot, D., Genobile, D., Li, H., McIntyre, L., Crawford, C., Ward, L., Brown, D.J., Surman, S., Fisher, I.S.T., 2004. An outbreak due to peanuts in their shell caused by Salmonella enterica serotypes Stanley and Newport—sharing molecular information to solve international outbreaks. Epidemiol. Infect. 132, 571-577.

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Popoff, M., Le Minor, L., 2001. Antigenic formulas of the Salmonella serovars, 8th edition. WHO collaborating centre for reference and research on Salmonella, Institut Pasteur, Paris.

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Uesugi, A.R., Danyluk, M.D., Harris, L.J., 2006. Survival of Salmonella Enteritidis Phage Type 30 on inoculated almonds stored at -20, 4, 23 and 35°C. J. Food Prot. 69, 1851-1857.

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Willis, C., Little, C.L., Sagoo, S., de Pinna, E., Threlfall, J., 2009. Assessment of the microbiological safety of edible dried seeds from retail premises in the United Kingdom with a focus on Salmonella spp. Available at: http://www.hpa.org.uk/web/HPAwebFile/HPAweb_C/1235464508852.

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Annex 1. Participating Laboratories and Local Authority Food Liaison Groups and number of samples Table 1a. Participating HPA and HPA Collaborating Laboratories and number of samples

HPA Region HPA/HPA Collaborating Laboratory Number of Samples East Chelmsford 247

Norwich 102 East Midlands Leicester 112

Lincoln 58 London London FWEM1 142 South East Ashford 145

Haywards Heath 65 WEMS2 380

North East Newcastle 246 North West Carlisle 52

Chester 76 Preston 442

South West Bristol 119 Plymouth 1 Truro 38

West Midlands Birmingham 260 Stoke on Trent 58 Hereford 8

Yorkshire & the Humber Sheffield 129 Total 2680

1 London Food, Water & Environmental Microbiology Services Laboratory 2 Wessex Environmental Microbiology Services

Table 1b. Other participating Official Food Control Laboratories in Wales, Scotland, and Northern Ireland and number of samples examined

Country Laboratory Number of Samples

Wales NPHS1 Wales-Bangor 22 NPHS Wales-Cardiff 26 NPHS Wales-Rhyl 19 Ireland Belfast City Hospital 58 Scotland Aberdeen City Council Public Analysts 16 Aberdeen Royal Infirmary 6 Edinburgh Analytical & Scientific Services 16 Glasgow Scientific Services 43 Total 206 1National Public Health Service - Wales

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Table II: Participating Food Safety Liaison Groups and number of samples Local Authority Food Liaison Group Number of Samples Berkshire 86 Buckinghamshire 21 Cambridgeshire 35 Cheshire 97 Cornwall 38 Cumbria 52 Derbyshire 69 Devon 15 Dorset 24 Durham 48 East Sussex 58 Essex 176 Gloucestershire 28 LFCG1 Greater London NE Sector 36 LFCG Greater London NW Sector 16 LFCG Greater London SE Sector 28 LFCG Greater London SW Sector 21 Greater Manchester 145 Hampshire & Isle of Wight 153 Hereford & Worcester 29 Hertfordshire & Bedfordshire 20 Kent 93 Lancashire 169 Leicestershire 112 Lincolnshire 19 Merseyside 107 North Yorkshire 12 Northamptonshire 106 Northern Ireland Food Group2 58 Norfolk 65 Nottinghamshire 35 Northumberland 18 Oxfordshire 48 Scottish Food Enforcement Liaison Committee3 81 Shropshire 23 Somerset 34 South West Yorkshire 64 Staffordshire 35 Suffolk 64 Surrey 65 Tees Valley 111 Tyne & Wear 57 Wales-North 41 Wales-South East 26 Warwickshire 43 West Midlands 99 West of England 43 West Sussex 45 Wiltshire 18 Total 2886

1 London Food Co-ordinating Group 2 Northern Ireland Food Group consists of Eastern, Northern, Southern & Western Groups 3 SFELG consists of Central Scotland, Lothian & Scottish Borders, North Scotland, East of Scotland and West of Scotland

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Annex 2

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