A study by the UK's Health Protection Agency and the Local Authorities Coordinators of Regulatory Services has found that hygiene and egg handling practices in restaurants and takeaways were poor and could put consumers at risk. The study also looked at salmonella contamination levels and found an incidence of only 0.13%.
The study analyzed egg mix samples from 934 catering restaurants between May and October 2008. Researchers found that 40% of caterers were not aware of safety practices, 17% did not use thoroughly cleaned utensils for cooking and 43% did not wash their hands before and after cooking.
