REPORT OF THE GREATER MANCHESTER/LANCASHIRE/PHLS LIAISON GROUP
SURVEY ON THE MICROBIOLOGICAL EXAMINATION OF DONER KEBABS
FROM TAKE-AWAY FOOD SHOPS
K. Williamson, G. Allen, F. J. Bolton, PHLS North West FESL – Preston PHL
Date of Report August, 2001
Survey Code No. 104001
Introduction
The doner kebab consists of minced lamb combined with a selection of herbs and spices, which is
then pressed hard into a conical shape. When this is carved up, it produces long, wafer thin strips of
meat which are packed into a pitta bread and served with added salad and sauces.
Doner kebab meat has previously been examined as part of local and national surveys (Lancashire
FOG/Preston PHL 1994, LACOTS 1995). Both studies indicated that this type of product is of good
microbiological quality. However these studies examined meat only, and samples were taken during
the daytime.
Doner kebab meat can be microbiologically assessed using category 2 of the PHLS ready-to-eat food
guidelines (1), but the ready-to-eat product in pitta bread is not clearly defined. The product may be
considered equivalent to a sandwich with salad i.e. category 5.
Hence the purpose of this study was to determine the microbiological quality of doner kebabs
comprising of pitta bread, salad and sauce purchased between 18.00h and midnight. Additionally the
survey aimed to provide recommendations including a microbiological guideline for this type of
product, so as to assist EHO’s with their task of ensuring food safety. Unsatisfactory results were also
investigated by analysis of a questionnaire (Appendix 1).
Materials and Methods
Sample Collection
This survey was carried out as part of the Greater Manchester FLG/Lancashire FOG/Preston PHL
sampling programme during January – April 2001. The samples comprised pitta bread filled with
doner kebab meat, salad and yoghurt dressing or sauce. The samples were purchased from any type of
take-away premises by local authority sampling officers between 18.00 h and midnight.
The wrapped samples were placed into food grade sampling bags and a coolbox within 15 minutes,
and transferred to a monitored refrigerator overnight (or maintained in a validated coolbox overnight),
before submission to Preston PHL.
Information relating to the premises, products and serving was obtained by observation and reference
to previous premises inspection details, and was recorded onto a standard proforma (Appendix 1).
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Sample Examination
The samples were examined for aerobic colony count (ACC) Enterobacteriaceae, E. coli,
Staphylococcus aureus, Bacillus cereus and other Bacillus spp, Listeria spp and Salmonella spp using
UKAS accredited PHLS-NW FESL food methods.
Results
A total of 289 doner kebabs were submitted and examined from 23/26 authorities in Greater
Manchester and Lancashire as detailed in Appendix 2.
Table 1.
Microbiology results doner kebabs (n = 289)
Not
Detected
Detected
<10, <20,
<102, <103
20-<102
102-<103
103-104
104-<105
105-<106
106-<107
107
4
23
71
63
84
44
ACC/g, 30°C/48h
0
Enterobacteriaceae/g
56
44
61
58
39
26
5
0
E.coli/g
281
5
3
0
0
0
0
0
S.aureus/g
283
3
2
1
0
0
0
0
B.cereus/g
274
15
0
0
0
0
0
B.spp(not B.cereus)/g
224
59
6
0
0
0
C. perfringens/g
289
0
0
0
0
0
0
0
Listeria spp/g
289
0
0
0
0
0
0
0
289
Salmonella spp/25g
Table 2.
0
Microbiological quality of doner kebabs using category 5 of the PHLS
microbiological guidelines for some ready to eat foods (1)
Satisfactory
Acceptable
Unsatisfactory
Unacceptable/potentially
hazardous
215 (74.4%)
62 (21.4%)
6 (2.1%)
6 (2.1%)
Table 2 demonstrates that 12 samples (4%) were unsatisfactory/unacceptable. Table 1 indicates that
unsatisfactory samples were due to E. coli (3) and Staphylococcus aureus (3) counts of >100/g. The
unacceptable potentially hazardous samples were all due to high (>104/g) Bacillus species counts
which were identified as Bacillus subtilis.
Clostridium perfringens, Listeria spp and Salmonella spp were not detected in any of the samples.
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Discussion
Unprepared and minimally processed salads including shredded lettuce are often incorporated into the
doner kebab/pitta bread. This type of ready to use salad has been reported to harbour large and
diverse populations of micro organisms with counts of 105 - 107 cfu/g (2). Hence some
microbiologists recommend that Enterobacteriaceae and aerobic counts should not be used as an
indication of microbiological quality on the examination of salad materials or products containing
them. Levels of E. coli are considered to be a better food safety indicator for such products.
If category 4 is applied to the results obtained in this survey 15% of samples are unsatisfactory due to
ACC and 24% unsatisfactory due to Enterobacteriaceae. However these results are probably due to
the indigenous flora of the salad or yoghurt/sauce dressing and of limited or of no food safety value
related to likely presence of pathogens. Hence category 5 of the PHLS ready to eat food guidelines
(1) is proposed as the guideline for this type of product.
When category 5 is applied to the results obtained in this survey, 96% are interpreted as acceptable
(74.4% satisfactory and 21.4% acceptable) which compare very well with a similar category 5 product
in a previous survey 904009 – meat salad sandwiches (97% acceptable). Whereas there is a
possibility for sandwiches to deteriorate with shelf life/temperature, kebabs are generally consumed
soon after purchase with no risk of further spoilage to the product, hence the overall microbiological
quality is considered very good.
Questionnaire Results
Questionnaire results were analysed in relation to microbiological quality when relevant. A copy of
the questionnaire is available in Appendix 1.
Q.1
Premise details (n = 289)
Indian
Asian
Turkish
Arabic
Greek
Italian
English
Chinese
Armenian
Not
known
39
76
67
37
14
25
27
1
1
2
Four unacceptable results were obtained from kebabs purchased from Asian premises and two from
Italian take aways.
Unsatisfactory results were obtained from kebabs purchased from two Asian, two Indian and two
Turkish premises.
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Q.2
Where was the meat served from? (n = 289)
Freshly sliced
Bain marie
Fry pan
Microwave
Unknown
60
207
9
1
12
Three unacceptable results were obtained from kebabs freshly sliced and three from the bain marie.
Two unsatisfactory results were obtained from kebabs freshly sliced, two from the bain marie and two
from an unknown source.
Q.3
Where was the salad served from? (n = 289)
Refrigerated stock
Ambient stock
Unknown source
116
142
31
Five unacceptable results were obtained from kebabs with salad from ambient temperature and one
from refrigerated. Two unsatisfactory results were obtained from kebabs with salad from ambient,
two from refrigerated and two from unknown.
Q.4
What dressing/sauce was added? (n = 289)
Chilli
Yoghurt
Chilli and
yoghurt
Mayonnaise
Garlic
sauce
None
Not known
188
31
8
26
16
5
7
11/12 unacceptable or unsatisfactory kebabs were served with chilli sauce.
Q.5
Where was the dressing served from? (n = 289)
Refrigerated stock
Ambient stock
Unknown
80
154
55
Four unacceptable results were from kebabs served with ambient temperature sauce and 2 with
refrigerated sauces. Two unsatisfactory results were from kebabs served with ambient temperature
sauces, 1 with hot sauce and 3 were from an unknown source.
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Q.6
Were any poor hygiene practices observed? (n = 289)
Yes
No
Unknown
62
219
8
Details of the poor hygiene practice were only provided for 15/62 observations and mainly included:
salad served with bare hands(s), licking fingers and no protective clothing.
Poor hygiene practice was observed during the serving of 8/12 unacceptable or unsatisfactory
microbiological quality kebabs, however 0/8 were detailed.
Conclusion
1.
Category 5 of the PHLS microbiological guidelines for some ready to eat foods (1) is
recommended for assessing the microbiological quality of ready to eat doner kebabs.
2.
Overall the microbiologial quality of this type of product examined in this survey was very
good, 96% of samples producing acceptable results. Only 1% of samples gave unsatisfactory
results due to E. coli, 1% due to Staphylococcus aureus and 2% were unacceptable due to
counts of Bacillus subtilis.
Salmonella, Listeria and Clostridium perfringens were not detected in any of the samples.
3.
This survey confirms that Doner Kebabs from take away premises are a low risk food.
Future work

A further small survey of the microbiological quality of chilli sauces used on kebabs may be
useful, because 11/12 unsatisfactory/unacceptable results were derived from kebabs served with
chilli sauce. It was also observed that 154/234 (66%) known sources of sauces were kept at
ambient.
References
1.
Guidelines for the microbiological quality of some ready to eat foods sampled at the point of
sale, PHLS ACFDP Working Group, Communicable Disease and Public Health. Sept 2000;
Vol 3, No. 3: 163-167.
2.
Francis, G A, Thomas, C, Obeirne, D, 1999. The microbiological Safety of Minimally
Processed Vegetables. Int. Jouranl of Food Science and Technology 34: 1-22.
Acknowledgements
The authors would like to thank Ian Almond (Blackpool EHD) and Alan Watson (Rochdale MBC) for
their assistance in producing the questionnaire and protocol and for their support and advice.
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Appendix 1 - Questionnaire
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Appendix 2 - Survey Participants
Authority
Number of samples
tested
Barrow
5
Blackburn
0
Blackpool
16
Bolton
13
Burnley
12
Bury
12
Chorley
18
Fylde
11
Hyndburn
20
Lancaster
5
Manchester
16
Oldham
4
Pendle
0
Preston
8
Ribble Valley
6
Rochdale
8
Rossendale
18
Salford
16
South Lakes
13
South Ribble
14
Stockport
15
Tameside
8
Trafford
20
West Lancs
0
Wigan
19
Wyre
12
TOTAL
289
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