Retail Premises Research Articles

The great Olympics zoom boom [CCTV services

The London Olympics authorities have rerouted existing CCTV services in a bid to boost security at the Games, but not everyone is happy about it. The 2012 Olympic and Paralympic Games will ultimately prove a catalyst for the roll-out of more IP-CCTV systems in London and other UK cities. Public authorities, transport hubs, retail premises and other companies have invested heavily in upgrading their existing analogue systems to boost security and improve their crowd-monitoring capabilities during an event predicted to bring millions of extra visitors into the country.

Tainted love: From dirty work to abject labour in Soho’s sex shops

This article is based on ethnographic research carried out in sex shops – retail premises selling sex toys, clothing and accessories, as well as sexually explicit books and films – located in London’s Soho. Drawing on the concept of ‘dirty work’, it explores not only the ways in which the various taints associated with dirty work – physical, social and moral – are lived and experienced, but also the allure of this particular type of work for those who perform it, and particularly of Soho as a work place. In doing so, the article extends the study of dirty work by drawing attention to two related themes that emerged from the research – first, the performance of what might be termed ‘abject labour’; that is, work that invokes a simultaneous attraction and repulsion for those who undertake it, and second, the significance of location and place in understanding the lived experience of work and the meanings with which particular types of work are imbued. The discussion concludes by arguing that teasing out the inter-relationship between these two themes – of simultaneity (of repulsion and desire) and setting – enables us to better understand interconnections between the meanings attached to particular types of work, and the specific locations in which they take place.

Assessment of the microbiological safety of edible dried seeds from retail premises in the United Kingdom with a focus on Salmonella spp.

Sesame seed products have recently been associated with a number of Salmonella outbreaks in the UK and elsewhere. Aside from sesame seeds, there is little published information on the prevalence of Salmonella spp. in edible seeds. A study of 3735 samples of retail edible dried seeds in the UK was therefore carried out between October 2007 and March 2008 to assess their microbiological safety in relation to Salmonella contamination and levels of Escherichia coli, an indicator of faecal contamination. Overall, Salmonella was detected in 23 samples (0.6%), of which over half (57%) were sesame seeds. Other seeds contaminated with Salmonella were linseed (1 sample), sunflower (1 sample), alfalfa (1 sample), melon (4 samples) and mixed seeds (3 samples). E. coli was detected in 9% of samples, with 1.5% containing unsatisfactory levels (≥10 2/g). These included melon, pumpkin, sesame, hemp, poppy, linseed, sunflower and mixed seeds. The UK retailers affected by the detection of Salmonella in their products recalled the contaminated batches, and Food Standards Agency food alerts were issued to advise against the consumption of affected seed products. This study highlights the importance of good hygiene practices and effective decontamination procedures during the production of these products.

The refurbishment of small-scale retail premises in relation to the Disability Discrimination Act 1995

In the area of refurbishment of properties problems can often be encountered in conforming to the requirements of the Disability Discrimination Act (DDA). The aims of this research were to focus on the DDA's impact on refurbishment of small-scale retail premises and to examine implementation problems encountered in the process. The analysis examined pre-contract, contract and post-contract occupancy phases of small-scale retail premises using three case studies. This study revealed that risk of emergence of problems can increase because of: projects location being on sloping site, lack of space, incomplete DDA design work, lack of architect's involvement. Subcontractors', labourers' and operatives' knowledge on the Part M requirements of the Building Regulations can help in coping with DDA implementation difficulties. Architect's and contractor's involvement in design stage is observed to facilitate the DDA work of the project and determination of the scope of ‘reasonable’ changes. The success of refurbishment process can influence the success of DDA regulations' implementations. The readers will benefit from this paper by getting an idea of possible difficulties which can be encountered during the execution of similar projects.

Tensions in security partnerships: Observations of a city CCTV system and its partners on the ground

This paper is based on data gathered for an evaluation of a large public area closed circuit television (CCTV) system in an English city. The methodology includes semistructured interviews with security guards, shop assistants and camera operators, and a survey of retail premises, as well as observations and data analysis from the camera control room. The paper deliberates on the working relationships between the different practitioners who used the radio/CCTV link that monitored the local shopping precinct and aims to reflect firstly on the tensions in practice, between different practitioners in their interactions with the public, and secondly the tensions between practitioners in their interactions with each other. The paper concludes that although the link has a number of positive consequences for the working conditions of those using it, there are a number of tensions between practitioners who raise issues in respect of accountability and effective working relationships.

Franchisees' Retail Premises Occupancy Models in Australia; The Rights and the Risks

Among the most significant aspects of conducting a retail business are the costs, risks and liabilities associated with the retail site. This is the case whether a business is franchised or not, but franchising injects a further level of complexity into the concept of a retailer trading from premises. The property interests in the retail site could take one of many different forms. The diverse arrangements have a range of ramifications at law. This paper identifies the most common contract based models for franchisees legal links to retail premises in Australia and addresses issues that arise from each of these models.

Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom

A study of dried spices and herbs from retail and production premises to determine the microbiological status of such products was undertaken in the UK during 2004. According to EC Recommendation 2004/24/EC and European Spice Association specifications, 96% of 2833 retail samples and 92% of 132 production batches were of satisfactory/acceptable quality. Salmonella spp. were detected in 1.5% and 1.1% of dried spices and herbs sampled at production and retail, respectively. Overall, 3.0% of herbs and spices contained high counts of Bacillus cereus (1%, ≥10 5 cfu g −1), Clostridium perfringens (0.4%, ≥10 3 cfu g −1) and/or Escherichia coli (2.1%, ≥10 2 cfu g −1). Ninety percent of samples examined were recorded as being ‘ready-to-use’, 96% of which were of satisfactory/acceptable quality. The potential public health risk of using spices and herbs as an addition to ready-to-eat foods that potentially undergo no further processing is therefore highlighted in this study. Prevention of microbial contamination in dried herbs and spices lies in the application of good hygiene practices during growing, harvesting and processing from farm to fork, and effective decontamination. In addition, the importance of correct food handling practices and usage of herbs and spices by end users cannot be overemphasised.

Microbiological study of cooked crustaceans and molluscan shellfish from UK production and retail establishments

A study of cooked crustaceans and molluscan shellfish from retail and production premises was undertaken in the UK during 2003 to determine the microbiological safety of these products. According to criteria in European Commission Recommendation 2003/10/EC, 96% of 682 batches were of satisfactory/acceptable microbiological status while 4% of batches were unsatisfactory due to the presence of high levels of Escherichia coli (3.3%; 102 to 106 cfu g−1), Vibrio parahaemolyticus (0.4%; 102 to 106 cfu g−1), and Staphylococcus aureus (0.3%; > 103 cfu g−1). Salmonella spp. were not detected in any of the batches examined. However, a higher proportion of cooked crustacean and molluscan shellfish would be considered to be unsatisfactory using the process hygiene criteria for E. coli according to previous (5%; 93/51/EEC) and new (7%; (EC) No 2073/2005) European legislation. Over twice as many molluscan shellfish batches were of unsatisfactory microbiological status (5%) compared to that of crustacean batches (2%). Cooked molluscan shellfish and crustaceans were more likely to be microbiologically contaminated if: they were unfrozen; a hazard analysis system was not in place; the manager had received no food hygiene training. Shellfish and crustaceans are exposed to a range of conditions during harvesting, production and distribution, and this may increase the potential for microbial contamination, highlighting the need for applying good hygiene practices throughout the food chain to prevent contamination and/or bacterial growth.

Prevalence and level of Listeria monocytogenes and other Listeria species in retail pre-packaged mixed vegetable salads in the UK

As part of the European Commission (EC) co-ordinated programme for 2005, a study of pre-packaged ready-to-eat (RTE) mixed salads containing meat or seafood ingredients from retail premises was undertaken in the UK to determine the frequency and level of Listeria monocytogenes in these products. Almost all (99.8%; 2682/2686) samples were of satisfactory/acceptable microbiological quality. Two (0.1%) samples exceeded EC legal food safety criteria due to the presence of L. monocytogenes in excess of 100 cfu g −1 (1.7×10 2, 9.9×10 2 cfu g −1) while another two (0.1%) were unsatisfactory due to L. welshimeri levels over 100 cfu g −1 (1.2×10 3, 6.0×10 3 cfu g −1). Overall contamination of Listeria spp. and L. monocytogenes found in samples of mixed salads in the UK was 10.8% and 4.8%, respectively. Almost twice as many salad samples with meat ingredients were contaminated with Listeria spp. and L. monocytogenes (14.7% and 6.0%, respectively) compared to samples with seafood ingredients (7.4% and 3.8%, respectively). Pre-packaged mixed salads were contaminated with Listeria spp. and L. monocytogenes more frequently when: collected from sandwich shops; not packaged on the premises; stored or displayed above 8 °C. This study demonstrates that the control of L. monocytogenes in food manufacturing and at retail sale is essential in order to minimize the potential for this bacterium to be present in mixed salads at the point of consumption at levels hazardous to health.

Microbiological Safety of Retail Vacuum-Packed and Modified-Atmosphere-Packed Cooked Meats at End of Shelf Life

A study of retail modified-atmosphere-packed and vacuum-packed cooked ready-to-eat meats was undertaken from September through mid-November 2003 to determine the microbiological quality at the end of shelf life and to establish any risk factors in the production, storage, and display of this product. Examination of 2,981 samples using Microbiological Guidelines criteria revealed that 66% were of satisfactory or acceptable microbiology quality, 33% were of unsatisfactory quality mainly due to high aerobic colony counts and Enterobacteriaceae concentrations, and 1% were of unacceptable quality due to the presence of Listeria monocytogenes at 100 CFU/g or higher (27 samples; range of 102 to 106 CFU/g) and Campylobacter jejuni (1 sample), indicating a risk to health. All samples at the end of the shelf life had satisfactory (<20 CFU/g) and/or acceptable (<102 CFU/g) levels of Staphylococcus aureus and Clostridium perfringens, four samples (<1%) had unsatisfactory levels of Escherichia coli (range of 102 to 106 CFU/g) and 5.5% of the samples contained L. monocytogenes at <20 CFU/g (4.8%) or between 20 and 100 CFU/g (0.7%). More samples of chicken (45%; 224 of 495 samples), beef (43%; 160 of 371 samples), and turkey (41%; 219 of 523 samples) were of unsatisfactory or unacceptable quality compared with ham (23%; 317 of 1,351 samples) or pork (32%; 67 of 206 samples). Twelve different L. monocytogenes typing characters (serotype–amplified fragment length polymorphism type–phage type) were evaluated for isolates recovered from samples of unacceptable quality, and the 1/2-IX-NT type was recovered from almost half (48%) of these samples. Salmonella was not detected in any samples examined. Risk factors identified for cooked meats that were microbiologically contaminated more frequently included vacuum packaging, packaging on retail premises, slicing, temperature not monitored in display units, and no hazard analysis system in place. Results from this study also suggest that the shelf life assigned to some modified-atmosphere-packed and vacuum-packed meats may not be appropriate.

Competition and complementarity of retailing in the historic city centre of Vienna

The purpose of this study is to explore the effects of competition and complementarity on retailing in the historic city centre of Vienna and to analyse the changes brought about by these mechanisms. This concerns the status of Vienna’s city centre as a prime shopping location and the way this position has been undergoing significant changes. But it also concerns the structures and spatial organisation of retail in this main shopping district. The study itself is based on a survey of a sample of about 2000 shops.Three indicators serve as a basis to analyse the effects competition and complementarity have exerted on the retail premises: retail sectors, chain operation and store sizes. On a spatial level, the analysis is based on the functional units that constitute the historic city centre of Vienna.In the historic city centre of Vienna fierce competition among retailers is bringing about a reduction of the number of competitors but not a decrease in the number of retail premises. Nationally and internationally operating chains are the ‘driving forces’ of restructuring retailing and its related spatial patterns. Other retailers are forced to find free niches or market segments, which are defined by the principle of complementarity to retail sectors, retail forms or locations of national or international chain stores. The study comes to the conclusion that the effects of competition and complementarity cannot be explained in their totality, but they have to be interpreted as to the impact they have on the spatial organisation of the city. The competition between large-scale multinational chains is the source of the dynamic process that keeps transforming the entire retail trade in downtown Vienna. This process is regarded as crucial for the vitality of retailing in the city centre, as supplementary retail structures in surrounding neighbourhoods are provided with new opportunities and niches. The dynamics triggered by multinationally operated chain stores, are mutually related to the emergence of highly specialized supplementary zones adjacent to the main shopping streets. The larger retail formats in the main shopping area vice versa benefit from the specialised supplementary zones, which respectively contribute to maintaining the high standards of the Main Shopping Area but also to supporting the city as a prime shopping location, even though the observed restructuring of retail is converting the historic city centre into a themed destination for leisure shopping.

Prevalence of Campylobacter, Salmonella, and Escherichia coli on the External Packaging of Raw Meat

During September and October 2002, 3,662 prepackaged raw meat samples were collected to evaluate the extent and nature of microbiological contamination on external surfaces of the packaging, which could potentially cross-contaminate ready-to-eat foods during and after purchase. Salmonella was detected on two (<1%) samples of external packaging (both from raw chicken), and Campylobacter was detected on 41 (1.1%) samples of external packaging. The external packaging of game fowl exhibited the highest Campylobacter contamination (3.6%), followed by raw chicken (3.0%), lamb (1.6%), turkey (0.8%), pork (0.2%), and beef (0.1%); Campylobacter jejuni and Campylobacter coli accounted for 59% (24 of 41) and 24% (10 of 41) of the contaminating Campylobacter species, respectively. C. coli isolates from the external packaging were more multiresistant to antimicrobial drugs, including quinolones such as ciprofloxacin, than was C. jejuni. Escherichia coli (an indicator of fecal contamination) was isolated from the external packaging on 4% of the raw meat samples at levels of 40 to 105 CFU per swab. The external packaging of raw meats is a vehicle for potential cross-contamination by Campylobacter, Salmonella, and E. coli in retail premises and consumers' homes. The external surface of heat-sealed packaging was less frequently contaminated with Campylobacter and E. coli compared with other types of packaging (e.g., overwrapping, bag, and tie tape) (P < 0.0001 to 0.01). In addition, external packaging of raw meats was contaminated less frequently with Campylobacter and E. coli when packaging was intact, packaging and display areas were visually clean, display temperatures were below 8°C, and hazard analysis systems were in place.

Microbiological examination of ready-to-eat cold sliced meats and pâté from catering and retail premises in the UK.

To establish the microbiological quality of cold ready-to-eat sliced meats and pâté from catering and retail premises, and investigate links hypothesized between foodborne Campylobacter infection and the consumption of cold sliced meats. A total of 4078 cold meat and pâté samples were collected and examined according to a standardized protocol. Comparison with published microbiological guidelines revealed that most ready-to-eat meat and pâté samples (75%) were of satisfactory/acceptable microbiological quality and 25% were of unsatisfactory/unacceptable quality. Two cold meat samples (<1%) were of unacceptable microbiological quality because of the presence of Campylobacter jejuni in 25 g and Listeria monocytogenes at 3.4 x 104 CFU g-1. Acceptable microbiological quality was associated with premises where the management was trained in food hygiene and those that had hazard analysis in place. Poor microbiological quality was associated with storage above 8 degrees C, presliced meats, infrequent cleaning of slicing equipment and poor control of practices that may lead to cross contamination. This study provides important information about the microbiological quality of cold ready-to-eat meats and pâté. It also assists caterers, retailers, enforcement officers and policy makers to understand how different food safety practices affect microbiological quality.

Microbiological Quality of Open Ready-to-Eat Salad Vegetables: Effectiveness of Food Hygiene Training of Management

During September and October 2001, a microbiological study of open, ready-to-eat, prepared salad vegetables from catering or retail premises was undertaken to determine their microbiological quality. The study focused on those salad vegetables that were unwrapped and handled either by staff or customers in the premises where the sample was taken. Examination of salad vegetables from food service areas and customer self-service bars revealed that most (97%; 2,862 of 2,950) were of satisfactory or acceptable microbiological quality, 3% (87) were of unsatisfactory microbiological quality because of Escherichia coli levels in the range of 102 to 105 colony-forming units per gram. One (<1%) sample was of unacceptable microbiological quality because of the presence of Listeria monocytogenes at 840 colony-forming units per gram. The pathogens E. coli O157, Campylobacter spp., and salmonellas were not detected in any of the samples examined. The display area for most food service and preparation areas (95%) and self-service salad bars (98%) that were visited was judged to be visibly clean by the sampling officer. Most self-service bars (87%) were regularly supervised or inspected by staff during opening hours, and designated serving utensils were used in most salad bars (92%) but in only a minority of food service areas (35%). A hazard analysis system was in place in most (80%) premises, and in 61%, it was documented. Most (90%) managers had received food hygiene training. A direct relationship was shown between increased confidence in the food business management and the presence of food safety procedures and the training of management in food hygiene.

Application of an automated immunomagnetic separation-enzyme immunoassay for the detection of Salmonella spp. during an outbreak associated with a retail premises

The application of an automated immunomagnetic separation-enzyme immunoassay (AIMS-EIA) during the investigation of a suspected outbreak of Salmonella food poisoning at a retail premises. Six food samples and 24 environmental swabs were taken from the retail premises and six food handlers' submitted faecal samples during the investigation of the outbreak. Isolation and identification of Salmonella from these samples was performed according to established standard operating procedures and by AIMS-EIA. Twelve of the 18 (67%) Salmonella culture positive samples were AIMS-EIA positive on testing pre-enrichment samples after 24 h, whilst 17 (94%) samples were AIMS-EIA positive following selective enrichment for a further 48 h. One food handler was found to be positive for Salmonella by both culture and AIMS-EIA. All Salmonella isolates were confirmed as Salmonella Enteritidis phagetype 21c. The AIMS-EIA protocol compliments the conventional culture approach to produce more timely results for the management of the risk to public health without significantly increasing the workload of the laboratory. The food production premise investigated in this study was heavily contaminated with Salmonella Enteritidis. Application of the AIMS-EIA was significant in the effective intervention of control measures for the protection of public health.

Microbiological examination of ready-to-eat stuffing from retail premises in the north-east of England. The 'Get Stuffed' survey.

To establish the microbiological quality of ready-to-eat stuffing from retail premises in the north-east of England. To establish threshold levels of bacteria in the product for acceptance as a ready-to-eat food. To determine the relationship between the microbiology of the product and production processes. A microbiological study of ready-to-eat stuffing using validated methods was performed on 147 samples from 139 retail premises. The determinants investigated were as follows: aerobic colony count, Escherichia coli, Enterobacteriaceae, Staphylococcus aureus, Bacillus spp., Salmonella spp. and Campylobacter spp. Results indicate that using current guidelines 76.3% were satisfactory, 15.6% were acceptable and 8.2% were of unsatisfactory quality. Unsatisfactory results were due to high aerobic colony counts, E. coli, Enterobacteriaceae and S. aureus. There were significant associations between bacteriological quality and temperature of storage, food hygiene training, product discard policy and confidence in management scores. The microbiology of ready-to-eat stuffing suggests that this is a relatively safe product. It is suggested that the product be placed in food category 3 in the current guidelines for ready-to-eat foods.

Occupancy costs of retail premises

Occupancy costs of retail premises

A survey of the prevalence of Escherichia coli O157 in raw meats, raw cow's milk and raw-milk cheeses in south-east Scotland

2429 samples of foodstuffs were examined for the presence of verocytotoxigenic Escherichia coli O157 (VTEC O157) by means of immunomagnetic separation (IMS) over a 2-year period commencing April 1997. Specimens comprised 1190 raw meats, 500 raw milks and 739 raw-milk cheeses. The meat and cheese samples were purchased from retail premises in south-east Scotland; raw milk samples were obtained directly from farms. In addition, total E. coli counts were performed on milk and cheese samples, and the pH of cheese specimens measured. The water activity ( A w) was also measured for a representative sample of each cheese type, and for all of the samples with high levels of E. coli. VTEC O157 was isolated from two samples of beef burger, both manufactured on the premises of the same butchers shop. Control studies with artificially inoculated foodstuffs demonstrated a sensitivity of detection of <5 organisms 25 g −1. These findings, which contrast with the results of similar studies elsewhere in the UK, suggest that other sources of infection may be important in explaining the high rates of infection with this organism in south-east Scotland.

Use of strain typing to provide evidence for specific interventions in the transmission of VTEC O157 infections

Transmission of verocytotoxin (VT)-producing Escherichia coli (VTEC) occurs by three main routes. These comprise food- or water-borne infections, acquisition of disease by direct or indirect contact with animals and person-to-person spread. Phenotypic typing of VTEC belonging to serogroup O157 is achieved by phage typing and identification of VT type. These properties quickly provide evidence for the linkage of human cases and their association to potential sources. DNA-based subtyping methods such as pulsed field gel electrophoresis (PFGE) are generally required to increase discrimination of VTEC O157 strains so that the spread of specific strains can be monitored. Phenotypic and DNA-based methods were used in the investigation of 85 general outbreaks of VTEC O157 infection between 1995 and 1999. Results were used in conjunction with epidemiological data to provide direct or indirect evidence for the likely route of transmission. Detailed strain fingerprinting identified specific food vehicles and reservoirs of infection in animals. Typing supported the implementation of measures to control the spread of infection that included pasteurisation orders, product withdrawal, temporary closure of retail premises and open farms and the introduction of HACCP-based working practices. In outbreaks involving widely distributed foods, DNA-based examination of apparently sporadic isolates with the same phage and VT type as outbreak strains was performed to identify additional potential outbreak cases and estimate the spread of infection. Strain typing was applied in outbreaks in nurseries and other institutions to monitor person-to-person spread, including careers and their families and to assess the involvement of community cases occurring at the same time. Rapid exchange of epidemiological, microbiological and typing data will be increasingly important in investigation of VTEC O157 outbreaks.

Simulation of the performance of single jet air curtains for vertical refrigerated display cabinets

Air curtains are widely used in refrigerated display cabinets as well as doorways of cold rooms and retail premises. The main purpose of the air curtain is to reduce the air exchange and hence heat and moisture transfer between the conditioned environment and the surrounding ambient. This paper presents a comprehensive model, based on the finite difference technique, which can be used to predict and optimise the performance of air curtains. Based on results obtained from the model, correlations for the heat transfer across refrigerated display cabinet air curtains have been developed to enable quick calculations and parametric analyses for design and refrigeration equipment sizing purposes. Both models have been validated against results from tests on a vertical refrigerated display cabinet air curtain.