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Vending Machines
The use of automatic vending machines for food distribution has increased rapidly in recent years.
Machines are being installed in a wide variety of premises and surroundings, often under conditions not
conducive to the maintenance of satisfactory hygiene standards.
The publication of No. 7 in the series "Food Hygiene Codes of Practice", produced by the Ministry
of Health and the Ministry of Agriculture, Fisheries and Food, dealing with hygiene in the operation
of food vending machines was most welcome; the recommendations it contains have been brought to
the attention of all those responsible for such equipment.
Bacteriological Examination of Food
Investigation of unsatisfactory bacterial counts often reveals malpractices not evident during normal
routine inspections.
Bacteriological Results of Food Samples
The fact that 66 % of the samples submitted were regarded as having unnecessarily high bacterial
counts again illustrates that there is a considerable need for improvement in the standard of food handling.
This type of sampling has been particularly useful in demonstrating the dangers associated with
the unrefrigerated display of cooked meat and also in illustrating the contamination which can result
from the use of equipment which has been ineffectively cleansed.
Investigations into a food poisoning outbreak at a school caused suspicion to fall on supplies of
raw boneless meat. Bacterial contamination was found to be generally very heavy, and the presence of
pathogens was demonstrated. (The outbreak is described on page 20). The results obtained were used
as an object lesson in talks to food handlers to illustrate the importance of the correct handling of raw
food supplies.
Pre-packed minced meat found to have a very high bacterial count revealed inadequate hygiene
measures at the premises concerned, and Salmonella isangi was isolated from pre-packed steak and
kidney.