9/9/2019 Microbiological risks of sandwiches

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Microbiological risks of sandwiches

Recently, a number of food poisoning cases associated with eating of sandwiches

from Taiwan arouse public concern. Some consumers may not be aware that
sandwiches are high risk food items. Sandwiches can contain raw or fresh
ingredients and preparation steps of sandwiches usually involve manual handling.
Therefore, the ingredients used and cross-contamination during preparation are
the two main pathways to contaminate the final products. Without proper storage,
i.e. improper time and temperature control, pathogens may grow and multiply and
cause food poisoning.

Potential microbiological hazards of sandwiches

Some high-risk ingredients, such as raw vegetables, eggs and salad dressing are
commonly used in sandwiches. Pathogenic bacteria present in the soil or water may
come into contact with raw vegetables during the growing stage. In addition, raw
vegetables may also become contaminated after they are harvested, such as during
preparation or storage. Properly cooked eggs are safe while undercooked egg may
harbour Salmonella bacteria. For salad dressing, it may be prepared in advance and
can become a source of contamination if not handled and stored properly. In
addition, some salad dressing may contain raw egg as an ingredient.

As sandwich preparation often involves manual handling of ready-to-eat

ingredients, good personal and environmental hygienic practices should be
observed to minimise the chance of cross contaminations. Common pathogens

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9/9/2019 Microbiological risks of sandwiches

transmitted through bare-hand handling include Staphylococcus aureus, which can

be found on the human skin.

Prepared sandwiches should be properly stored, especially if they contain

ingredients that allow bacteria to grow and multiply. As such, prepared sandwiches
with high risk ingredients that support bacterial growth should be stored or
displayed at 4oC or below. They should be discarded if stored above 4oC for more
than 4 hours.

The Centre for Food Safety advises consumers and the trade to take necessary
precautions to enhance food safety in preparation and consumption of sandwiches.

Advice to the consumers

Patronise reliable and licensed food premises.
Consume sandwiches as soon as possible.
Keep sandwiches (including home-made ones) in the refrigerator at or below
4oC if they are not consumed immediately, and consume them within shelf-life.

Advice to trade
Make reference to the Guidelines on Safe Production of Buns and Sandwiches to
produce and sell wholesome and safe sandwiches.
Purchase food ingredients from reliable sources.

Estimate the demand for sandwiches as well as their fillings carefully to avoid
over-production.
Store perishable fillings at or below 4oC and avoid cross-contamination.

Keep sandwiches with high risk ingredients that support bacterial growth in the
refrigerator at or below 4oC or discard them after being kept at room
temperature for more than 4 hours.

Plan the production schedule ahead to avoid preparing sandwiches too far in
advance.
Always follow good personal hygiene practices.

Last revision date: 6 Jul 2017

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