Grahame M. Tebbutt

Learn More
A study of cleaning and disinfection methods in a variety of types of catering premises has been carried out. The level of bacterial contamination of the hands and of equipment was related to cleaning methods and to the type of catering establishment. Wiping cloths were frequently contaminated with Escherichia coli, and these may be important reservoirs of(More)
Three groups of premises (butchers' shops, supermarkets and general dealers) which sell raw and cooked meats were compared. Salmonellas were not detected, but Escherichia coli, and to a lesser degree Staphylococcus aureus and Streptococcus faecalis, were widely distributed in all three groups of premises. Contamination of hands, towels and nail brushes was(More)
AIM The aim of this study was to determine whether or not the assessment of surface cleanliness could make a contribution to visual inspections of food premises. METHODS AND RESULTS Forty-five premises were studied with both rapid (ATP) and traditional microbiological swabbing being used to test surfaces that either come into direct contact with prepared(More)
Preliminary enquiries following prompt notification of three cases of suspected food poisoning revealed that they had all attended the same three functions during the preceding weekend. Subsequent investigation identified 49 people with gastrointestinal symptoms, 13 of whom were infected with Salmonella enteritidis phage type 6. Forty-five of those with(More)
This review looks at the contribution of microbiological sampling to the safety of retail foods in England and Wales. It compares sampling methods available and assesses the value of testing as part of outbreaks of foodborne disease, as part of routine management by local authorities, as part of work done or commissioned by the food industry, and as part of(More)
Preliminary enquiries following the reporting of some cases of suspected food poisoning by members of the public revealed that they had all eaten at the same restaurant during the preceding weekend. Subsequent investigation, including a merged cohort study, identified 49 people with gastrointestinal symptoms, six of whom showed evidence of infection with(More)
OBJECTIVES To ascertain, using a combination of epidemiological, environmental and microbiological methods of investigation, a possible link between two outbreaks of salmonella food poisoning. METHODS Case-control studies were carried out on the known at-risk populations. Environmental investigations took place in the food preparation areas used for the(More)
Twelve people developed gastrointestinal symptoms suggestive of food poisoning after a party attended by between 60 and 80 people. The outbreak went unrecognised, however, until general practitioners admitted three patients to hospital, where faecal specimens were examined. An epidemiological investigation identified 12 cases, and a case control study(More)