Episode 3 Food Inspectors

Food - it is lovely, I can't get enough of it, but neither can

bacteria, mice and cockroaches. They can all make you ill. How do

you make sure you get to the food before they do? Places selling food

have to follow strict rules to make sure we don't end up eating

contaminated helpings. But making sure people follow those rules is a

massive nationwide challenge, undertaken by a very special group

of people. A ring on the food inspectors. -- bring on the food

inspectors. We are on the road with the food inspectors. They will

discover the restaurants where no one seems to know what they are

doing. You can't have a rabbit why you are preparing food. Take it out

now. And rediscover the visitors no restaurant ever want to meet. --

and we discover. You have so many live cockroaches in the preparation

area. I will reveal the truth about the hidden world of food crime

which could put you in danger. would probably indicate some kind

of illegal slaughter. Enough bones for 60 pigs. I will find out how

As horsemeat is discovered for sale in supermarkets, I find out what

goes into an economy burger. We are visit the restaurant which needs

painting with something that is not cooking oil. It needs redecorating

and your cleaning needs to be improved. We meet Britain's

hairiest food inspector - it she sits next your luggage, you are in

trouble. What they'd do you have? Just pastry. You are not allowed

meat. Reinvestigate claims of meat for sale in London which could

bring disease into the UK. -- we investigate.

And I meet the lady who believes she was nearly killed by a ham,

cheese and tomato sandwich. looked so bad, I did not think she

would pull through. A burger in a bun, what is better? It is maybe

not such a tasty proposition after last week's news that the Irish

authorities have discovered some pig and a little bit of course in

some of the economy burgers we are being sold. The point is what are

we eating exactly and does any of it affect the safety of our food?

Last week the Food Safety Authority of Ireland revealed they had

analysed 27 different burgers, 23 contains pig DNA and 10 horse DNA.

High street names involved included Lidl and Aldi, but attracting most

attacked -- attention was the meat in the Tesco Everyday Value burger,

found to be 29% horsemeat. Tesco said they will work hard to make

sure it never happens again and withdrew all the implicated

products, as well as offering refunds. I want to know why nobody

has noticed their burger has horsemeat in it. Could it be

because of the way that economy burgers are made? Does far you mean

a bad quality? I have met Frith in -- third-generation butcher Danny.

Our burgers are minced beef, breadcrumbs, salt and pepper, an

award-winning burger. Could you sort me out with an economy burger?

We don't sell economy burgers but we could try to construct something.

Let's see how Danny makes his premium burger. It is almost all

beef, to which he adds seasoning and a handful of breadcrumbs. Some

supermarket burghers cost as little as 12p each, what goes into them?

This is not the Tesco recipe, we are using a bowler was the legal

amount of beef for an economy burger. They are made with cheap

minced beef containing lots of beef fat and connective tissue, as well

as powdered flavourings and fillers. These ingredients are all safe, but

did you know you were eating them? The law says that less than half an

economy beefburger has to be beef, but that not mean what you imagine.

A quarter of that beef can be fat, and a quarter connective tissue,

meaning that less than a quarter of the whole burger is the red stuff

you probably think of as meat. Pound-for-pound, that one cost to

four times as much. The economy Bergen looks totally different, but

how does it taste and how well the same economy burger taste when made

with some horsemeat? All we need is a chef to cook them. See you later.

Hello, Thomas. As a Frenchman, have you tasted horsemeat? It is a bit

stronger, a bit more gamey than before. Thomas will coup three

different burgers - Danny's quality burger, an economy burger made with

the Legal Beef minimum, and an economy burger where around a third

of the meat comes from a horse. I want to know if I can taste

horsemeat in an economy burger. First up, Danny's burger. That is

solid, juicy, succulent, really good. My creation of. It is rank.

It barely tastes of meat. All over Britain, families on a budget are

buying economy burgers. It worries me they may not know how little

meat is in them. Here is the economy burger with added horse. I

have never had horse before. I honestly couldn't tell the

difference. Between the burger with the horse in and the economy burger

with just before stock OK, now I am off to the Food Standards Agency.

If you can't taste horse in your burger then they are pretty much

the only thing stopping you from a unwarily eating them. Up until now

the official line has been that there is no risk to public health,

is that still the case? There has been nothing found in these samples

which has made them dangerous for people to eat. Where is the

investigation now? manufacturers have stopped

production in the particularly affected factory in Ireland, and

the retailers have removed the affected products on sale. We are

carrying a programme of tests out which will tell us whether this is

a one-off or whether there is a problem going wider. Why weren't

these checks taking place before? We can't check 100% of everything,

we tried to check things where there is a risk to human health or

reason to believe there might be a problem. Have we any idea how long

will the horsemeat has been something we have been eating?

Months or years? That is one of the things the investigation needs to

get to the bottom of. We will be looking to find that as quickly as

we can. Having eaten a beefburger with some

horse in it, I can tell you categorically, if you have done the

same, you won't have known about it because you can't taste it. That is

slightly disturbing thing is the FSA don't know at the moment. They

don't know what it was in, where it came from and how long it has been

around. They are trying to find dead. For the moment, that does not

fill me with confidence. -- they are trying to find out.

The food inspectors have a habit of turning out but despite returning

up unannounced, because it is the only way you can tell how a kitchen

is being run. They are likely to see things never meant for public

viewing. Sometimes it is not pretty. Food inspectors are sometimes more

like crime detectors. This area you will not lose any more for raw meat

-- you will not use any more. Russell Jenner has been on the

front line of hygiene for 30 years. Could be dangerous bacteria. 30.2

is above the legal maximum. Everything in a kitchen, good or

bad, gives him a clue about how the place is being run. Tonight he is

visiting the Taj Balti House takeaway in South London. On its

last inspection it was awarded a three out of five hygiene rating -

not bad. It has since had staff turnover and Russell is keen to see

how things have changed. The key is to look immediately and just make

sure there is not too much activity going on before I put my white

coats on and stop. It is not look terrible, we shall see. Front of

house might be OK, but what will the kitchen look like? If you feel

down behind their, feel it. Can you be all the food debris? It is

looking pretty dirty at the Taj Balti House, and Russell does not

like dirt. Why have you got cardboard? You should not have

cardboard, it is absorbent, you can't keep it clean. Anything that

can't be washed it down will be noted down in Russell's book.

back door is dirty. I can scrape that. It has just scraped off the

bit you touch every time you go out. If the door is dirty, hands will be

dirty and they could end up in the food. I can't do my inspection

without getting greasy. The services are very dirty. Clearly

there is an inadequate cleaning procedure. What do you clean down

Where is that? The spray? We have run out. You have run out? You are

not the first person to say that. dirty kitchen with no cleaning

products, it does not get much worse. No time like the present.

You need to get some. Somebody needs to do that now, you will be

chopping raw meat tonight and you need is clean. That really is very

important. Running a restaurant is not just about cooking fruit.

Documenting daily health and safety checks is a vital part of the

Business, but he Abba Taj Balti House the cleaning Derry appears

completely blank. Tiers but here at the balti house. Do you fill this

in? Every day when you come in you have to work through these. When I

come to do an inspection I expect to see that. A diary note with your

name details are. Russell has seen enough and is in no mood to to

mince his words. Your folded needs bringing up to date and you need to

be trained on how to use it. -- north bowled. It needs redecorating

and deep cleaning. Your cleaning generally needs to be improved. It

will need to be done urgently. Your score will only be one. You won't

get higher than one, the Safety Party is not being done, I am not

satisfied there is food safety. score has dropped from a three to a

one. It could be worse - only just. They now have three weeks to clean

up before Russell comes back. We will be with him later. A bit

disappointing, the cleaning was very poor. There was a lot of

grease and dirt everywhere. I didn't feel the food safety issues

42 p of every pound spent in UK shops goes on food and drink, a lot

of cash. But with huge profits comes huge responsibility. A small

mistake and the consequences to the consumer can be catastrophic. Every

week we have been given exclusive behind-the-scenes access to some of

the largest manufacturers in the UK who have shown us how they keep

Britain has saved. -- Britons safe. Curry and rice. I know you can have

curry and chips, but I love curry and this lovely white stuff, but

did you know it holds a dark, poisonous secret? Heat it and eat

it, fine, but reheating it and you could land yourself in heaps of

trouble. Rice contains a bacteria, Bacillus cereus. Once cooked it

starts to produce toxins. Home- cooked rice left at home -- room

temperature for just a few hours can make us sick, even if reheated.

Large manufacturers of food produce millions of pre-cooked rice disease

every year. We reheats them and have no problems. So what is it

about these tiny grains that can cause such big trouble? And how do

This is Veetee Rice in Kent. And it's all gone a bit space age.

Looking good. Sharon, nice to see you. Hello Chris. Sorry, have you

washed your hands? Yeah, this morning, it will be fine. It's not

good enough for here, I'm afraid. We have to do thing properly. Come

through here, let me show you how to wash hands. I can wash hands! I

know how to wash hands! As in all food preparation it's all about

cleanliness. Time for another silly outfit. I have washed my hands what

three time now. Was it necessary? It's absolutely necessary. Washing

your hands and all this protective equipment ensures that what's

outside stays outside. Now, you just touched your mouth, by pulling

your face mask again. So you need to go back there and wash your

hands. Seriously? Yeah. Well it might look like a bit of a

rigmarole. But you ain't seen nothing yet. Wow, it looks like

something from Star Trek! We are just going to go through and have a

shower, OK? It's a dry shower. It's an air shower. So that gets rid of

everything? That gets rid of any loose debris. Removes any fine

particles. Ready? Yeah. So how clean is the air in here? Probably,

in comparison to say your household atmosphere, it is about ten time

cleaner. Fresh from my shower, I feel nice and clean, but what about

the rice? After all, this is the important stuff. Before it's cooked,

it's sterilised with high pressure at 140 degrees Celsius to kill off

that bacteria. No bacteria, no toxins no toxins, no sickness.

Can't I do this at home? Just put that rice in and boil it. You would

be hard-pushed, because water can only boil at 100 degrees in a

normal atmosphere. Finally, it's time for the cooking. Not in water

though, they use acid. But don't worry, it's pretty mild, but this

stops any more harmful bacteria from growing. Now, completely

sterilised, the rice travels into another room and this room is so

clean even I'm not allowed inside. If you can imagine what we talking

about earlier, this is ten times cleaner than your domestic

environment. That inside is at least 100 times cleaner. $$WHTIE

That is really, really clean. Then it's labelled up. It still needs to

go through a leak detector and an x-ray machine to make sure no metal

has fallen in. Not what you want with your Chicken Jalfrezi.

you're cooking rice at home? Well, freshly-cooked is safe. If you want

to save any cooked rice, get it into the fridge within 30 minutes.

It's best not to keep cooked rice in the fridge for longer than a day

and reheat it only once. Or if you own a rice factory, try super-

heated steam and mild acid baths. There is more to this food business

than meets the eye. Oh lovely and hot. Tastes great too. So to all

the pre-cooked rice makers in the UK - I thank you and salute you,

keep protecting Britain. Food business iss big business and can

attract people who cut corners. Each week I will be investigating a

food crime that is not only illegal, but which can put you at anyone who

eats these foods at risk of illness. One of the beauties of living in

the UK, we can eat food that originates from almost anywhere.

The down side is other countries sometimes don't have the same

standards and food laws that we have here. And if unsafe

ingredients make it on to these shores, they can end up in every

day foods. Millions of things that we wouldn't be suspicious of. So

who is doing the check something -- checking? And what happens if

something slips through? Our first line of defence is at places like

this. The port of Felixstowe, over 40% of our import, export trade

comes through here. Including five million tonnes of food in a quarter

of a million containers. How on earth do you keep an eye on it all?

Well, these guys do. They are Felixstowe's food inspectors. We

get our food from every corner of the earth. Spices from India,

noodles from China, meat from New Zealand. You might be prize --

might be surprise what had needs to be checked. This food from Japan

was produced near the Fukushima power station and needs to be

checked for radiation. Why are we worried? It could be a different

mat Fer you're eating the food. If you're ingesting food and you will

that radioactivity into the body. Thankfully all these products were

safe. Noodles from China are checked for traces of aluminium.

is to do with risks to the nervous system and the male reproductive

system. Is that right? You're putting me off my noodles. This

could damage a man's ability in the baby-making department. It is no

laughing matter. All these products were safe. A huge consignment of

chilli powder has arrived from India and John needs to test it.

You and I are repelling the spice invaders. Co-you -- do you like

that? It is quite good. This a as good as it get. Let's spear. John's

testing four -- for a toxin that can is bad. Long-term exposure can

lead to cancer. I think that is one I have done. These sax were safe.

Seven years ago it wasn't the toxins threatening our food, but a

type of food dye.Ment -- Products tainted by the cancer causing dye

Sudan one. The alert became more serious when another 60 products

were taken off the shelves. In 2005 it emerged a dye used in products

like shoe polish had been used to make chilli powder red F you eat

enough of the dye there is a suspicion it can cause cancer. All

of our ports do a great job keeping our food safe. But what I want to

know is how imported foods might be slipping through the net and what

dangers they pose. I have come to the office of the government

chemist to meet Michael Walker. work here is crucial. More worrying

if anything are the things that escape that system and go around

the side if you like. Typically what are we talking about? It is

food which is personally imported. Food which is a delicacy in

countries of origin, which may not be available through normal sources

of trade. The sort of food that people bring in in their luggage

would never find its way to here. It not tested, no. Nature can

spring some nasty surprises. It is no use just watching the docks. 30

Million travellers come in and out of Britain each year. Many by air.

And you won't believe what some have in their suitcases. Are you

feeling hungry? What are the grasshoppers for? They a delicacy.

Later we will be out with the officers of the border agency.

is not allowed. When we took and food poisoning, you imagine a dodgy

takeaway or restaurant. But nearly half of all food poisoning is

caused by you and me cooking at home. It is a frightening thought.

Are you a potential food disaster? Well I will be visiting a kitchen,

a home, or a work place near you and bringing an unexpected visitor.

Our own food inspector, Ben Milligan. Today I'm talking babies.

They look lovely don't they? But as any parent knows, anything can go

into their mouths. This brings a load of challenges in the food

hygiene department. Today I'm in Holmforth. Colette and her husband

have three small children and one baby. They are vulnerable to food

poisoning and tummy bugs. So when it comes to food, hygiene must be

of the highest standard. So I wonder if Colette will pass the

food inspector's test? Hello are you Colette? Yes. I'm Chris and I

have come for lunch. Who is this? Harry. What have we got? Anything

tasty? Let's hope so. Well I'm starving. Everyone knows kids are

more vulnerable to tummy bugs, do you take extra precautions?

with the eldest. Isterise the bottles and dummy. At first glance

the kimp looks clean to me. But is it? -- the kitchen looks clean. I

know a man who can find grime. I have a surprise for you. Here he

comes! Here is Ben, our food inspector. Hello. He is going fofr

a look around your kitchen. He is going to give you either a red

light or a green lights to see whether you can cook for your kids

this afternoon. Between you and me, this kitchen is cleaner than mine.

I can't see this take very long. Come on Ben, find that grime. Let's

start with the kitchen sink area. Always a bit domingy. Bacteria love

it here. -- dodgy. It is a reading of 11,300. That says it is not

clean. Now the fridge and this is often overlooked. This looks brand-

new. Can't be a problem, can there? It says four degrees. It is a new

fridge. So I wouldn't expect there to be any problems. But when you

open up, you see it is crammed full of stuff. Lastly it is Harry' s

bottle if there are any bugs they will go straight into Harry. It has

been sterilised and stored in the fridge. We expect this to be zero.

OK it is nearly food time and your lunch is in the balance. If the

kitchen is clean enough, Colette can get on with it. It is time for

the results. First the kitchen work surface. Ben swab meters measures

organic matter, from food to dirt and bacteria, any reading below

1,000 is a pass. What was it? was 4,716. That says to me that

you're not cleaning your surfaces properly. Lou do you clean them?

don't use chemical, but baby wipes, because I have got children. If you

wipe up with a baby wipe, you're not killing the bacteria or thing

there. With children you should be taking extra care to make sure

anything on the surfaces are killed. Not great on the work surfaces.

Could do better. What about that fridge? There is no problems with

the clenliness. But it is packed with stuff. Packing your fridge

means the air can't circulate to keep it cold. Eight degrees is the

limit. Above that the bacteria will grow. The food temperature is ten

degrees, if you store your bottles in there for a long period, if

they're not cleaned properly, then the bacteria can grow over time.

top tip, don't overstock your fridge. Unopened jars don't need to

be in there. But check the label first. And lastly what about

Harry's bottle. You would expect that to come up zero. It has been

cleaned with water and washing up liquid. Was we -- but we got 624.

Colette looks shocked. It is time for a Ben master class on thousand

wash bottles before sterilising. -- how to wash bottles before

sterilising sna. You the anti- bacterial water. Z you want a brush.

Yes you get brushes for it and on the end they have a cork screw that

goes into the end. To be honest, I think Colette has done well. But

our Ben, he does have high standards. Most kiches we have been

to nowhere near in the league of this. -- kiches. We are trying to

get it to the peak of hygiene. So ten or 15 minutes of help from us

and we could sort this out. So here are a few top tips. Always clean

your work surfaces with anti- bacterial spray. Ideally, use paper

towels and throw the dirty dish cloths and sponges away. Wash and

sterilise baby's bottles thoroughly and don't overpack your fridge and

keep it below five degrees Celsius. The inspection is over, thank

goodness. What has Colette made of I have learned I can use anti-

bacterial weights and it is safe for children, how to sterilise

properly and not to put as many unopened jars in the fridge.

Hopefully I will be a lot cleaner, which is a lot better for my

children. Onwards and upwards, hopefully.

Matt, you have kids? No problems there. Have you ever seen them drop

food on the floor, pick it up and eat it? Lots of people talk about

the three-second rule, if you pick booed up within three seconds it is

safe to eat. It is nonsense, it is five seconds. Matt needs more

training, as do some people in the food industry. Ignorance makes our

food inspectors very angry. Julian has been inspecting a third

selling premises for 10 years, currently in Cardiff -- Gillian

Morse has been. She has Eagle eyes. Is this sink used for anything

apart from washing salad? Do you think that is acceptable? She is on

her way to see the City Bakery way. -- the City Bakery. She wants to

make sure its new owners are meeting the standards of hygiene.

How often do you clean underneath there? Every day, cleaning and

mobbing. How often do you check? Daily. The shop looks tidy and

readings on the freezer cabinets are spot on. The shop also sells

meat, and at the back of the store, workers are busy with butchering.

But or might not be as well as it first appeared. What do you intend

to do with these visits you have on the floor? He can take them out.

Meat that is not for sale needs to be disposed of as quickly and

safely as possible. Julian has concerns about the meat that is for

sale. You have no date some of brewed, how can you tell when it is

to be used by? -- you have no dates on the food. What is old and what

is new? All of this will be gone today? The owner has reassured her

that the meat is fresh, but Gillian Morse is worried about the hygiene

safety certificates on the wall. That person has gone? You need to

get rid of his certificate. least one of the Certificates is

for somebody else. Surely some of them will belong to people working

in the shop? He has gone as well? You need to get rid of that.

That gentleman has just touched the floor, put something in the bay and

then is going straight back to food handling, that is the sort of thing

I am talking about, basic hand late. -- basic hygiene. This could be a

sign that not all of the staff has -- have been properly trained.

Wearing his his Certificate? Has he got one? What is your name? What

training have you done? I just wanted to learn from the butcher.

You have not had any formal training? I am concerned, you have

two food handlers without any training, they really need to be

supervised. Hygiene certificates are not compulsory but it is clear

that the staff need to be trained. I will write with a legal notes

about the training and I will be back to check. Gillian Morse may be

off to another inspection, but the owner is in no doubt as to who is

in charge. I am happy, OK. She is strict, that is OK. I will serve a

legal notice for training and I I am back on the trail to discover

how we kept safe from potentially dangerous imported foods. Official

imports are carefully checked, but how do you stop people bringing

things in in their luggage? We're talking about food which is

imported, something which is a delicacy in countries of origin

which may not be available through normal sources of trade. Our border

force officers are on to it. Experts believe some fruits brought

into the country in the luggage could pose a serious health was --

You may not know, but Gatwick Airport is home to an elite unit.

The job is to protect our borders, and on their wanted list is illegal

food. Bindy the Dogger is one way they seek out band booed. -- the

We are at the arrivals gate and Bindy's nose is doing overtime.

Have you any food? Her magical nose can sort passengers who claimed to

have no food into two groups, those telling the truth and those who

offer get off. This can't come into the UK. If Bindy has sits next to

your bag, you are busted. I have some chocolate... She is on the

hunt for meat or dairy from outside the EU. Since foot-and-mouth

created an economic catastrophe, we place even more importance on the

type of booed allowed into the country. The measures exist to

prevent outbreaks in livestock. We already know about foot-and-mouth,

but also bird flu and swine fever. They are there to protect humans

from contaminated food. Do you have food in that bag? Just a pastry.

Now that Bindy has identified the bag, she needs to open her luggage.

From outside of the European Union, bringing in meat and dairy is

forbidden. I did not know. I need to look. She said there is only

some chicken inside. Let's find out. You can smell it, unfortunately.

What's in here? I think it is cheese. You can't have any cheese.

No cheers, no meat, no milk. fruit is fine, but the jar of

cheese has to be incinerated. What about the home-made sandwiches?

This has chicken. We need to take that. Shall we eat it? I can't

believe this. Can we eat it? afraid not. There are over two

kilograms of illegal food. She also gets an official warning not to do

this again. People are prosecuted every year and the system works

because Bindy's nose played a blinder. I love it when she tells

me there is something, the passenger is adamant but then she

is right. It is so nice to know that she knows what she is doing.

Bindy was not just looking out for the kind of packed lunch that many

would take on a plane. Not everyone travels with a cheesy snack plant

and a mini yoghurt. And Airports filled with people around the world,

they can bring specialities from home. I have no idea what that is.

Look at these, grasshoppers! The funny thing is, they are legal to

bring in. What do you use them for? It is a delicacy, how can I

explain? Grasshoppers, in small quantities, are fine. You don't

want to be caught with anything containing meat products, milk,

cheese or dairy. Some less obvious products such as potatoes are

banned. If in doubt, check the website at www.defra.co.uk. On the

front line in Gatwick, Bindy has been busy. This woman is having

trouble identifying her own food. It smells of beef or red meat, it

does not smell like fish. There is no fish. I think that is meat.

is not. This family from Vietnam have brought a whole suitcase full

of booed. This is not allowed, it stays with us. The packets of

noodles are fine, but the two litres of cooking oil is trickier.

If it is vegetable oil it can come in, if it is animal fat, as

suspected, it is a one-way trip to the incinerator. Let me just do

something, OK? If the dog sits down, she is telling me it is something

you can't have. Hazel is pretty sure this is animal fat. Now she

needs Bindy to back up her suspicions. I can only go by what

the dog says, she is telling me it is something you should not have.

This elderly lady claims she is only carrying dried apricots. Bindy

disagrees. It is but. No. I would say that is meat, no meat. No.

It definitely smells like she's. No cheese. That is lunch down the

tube! She wants to hang on to what she has, but Bindy's handler is

quite clear. Move back. Our border force officers seized thousands of

kilos of banned foods every year. Even though they do a great job

against a flood of dangerous and illegal products, they can't be

everywhere at once. So are determined smugglers still finding

a way in? Join me later, when we go shopping. Real African ones. It is

Once again, I'm talking about food poisoning from my food laboratory,

and how it affects your body. I have another terrible story to tell

you and a few tips to make sure you don't become another victim.

This is the story of Carol Stabb from Exeter. She is a housewife,

she has been happily married for 34 years. It says, according to our

files, she was active in fine health -- active and in fine health

until they went out for lunch. An innocent lunch date that we change

our lives forever. I said, where will we go for lunch? We will go to

a restaurant. We went off quite happily. I had a panini with tomato,

ham and cheese. My husband had something different. For the next

12 hours, everything seemed fine. At about 3am on the Saturday I

would with a really bad stomach ache and I thought, why have I got

that? I've not eaten anything different apart from the panini,

that I know of. Within hours, I started the diarrhoea. When the

diarrhoea showed little signs of ending, her doctor sent her to

hospital for tests. My doctor phoned and said, we have had

reports from the hospital, it looks as though it is E-coli. E-coli is

usually connected with meet such as undercooked burgers, but Carol

hadn't eaten any meat. It can also contaminate the soil so vegetables

are also carriers. Bean sprouts, potatoes and leeks have all been

causes of major outbreaks of E-coli. The E-coli bacteria multiply in the

bar all. It produces a toxin that seeps into the bloodstream, where

it attaches itself to white blood cells. It travels to the kidneys

where, in extreme cases, it can cause kidney failure. I had to have

10 sessions of plasma exchange. That is when I started to realise

how ill I was. 25 of those bags a day, I had them for 10 days. As

soon as those finished I had four hours of dialysis. Dialysis is

life-saving treatment. We give it to patients with acute kidney

injury, who have complete kidney failure, otherwise they will dive.

When I saw her in intensive care one time, she looked so bad I did

not think she would pull through. And we are like bookends, we come

as a pair. I've felt pretty useless not being able to help her. And

very, very worried. 10 months on and the dialysis has ended, but

Carol has lost 80% of her kidney function and regularly suffers

dizzy spells. If I tried to walk too quickly I'll lose my balance.

If I tried to lift, I easily fall over. It has been a tough time for

Carol and she does not know for sure that the E-coli came from that

sandwich. It could have been an unwashed tomato, or it could have

been somebody using the same chopping board to chop meat and

then vegetables. It is as simple as that. Just a little bit of kitchen

hygiene would have saved this. can use just that to save yourself

from a fake white carols. Slice of any part of a vegetable which is

muddy and discarded. Wash the rest of the vegetables thoroughly and

We are back with Russell in rye Gateshead he is about to revisit

the Taj Balti House. I sent them a letter to lay down the law. --

Reigate. There was some things that needed immediate attention. All the

food debris, I can't do my inspection without getting greasy.

Where is that, the spray? We have run out. You're not the first

person to tell me that. I'm hoping for a big improvement. Two weeks

ago he found a poorly run and filthy kitchen and gave them a

rating of one out of five. Now, he has found the manager front of

house. What will he find in the kitchen? That does look a lot

better. Thank you. The smile says it all as Ross sull powers through

his list -- Russell powers through his list. You have a good

separation between cooked and raw. Look at that! Lovely! Sanitiser?

Where is that? They have got the sanitiser. But have they got rid of

the dirty cupboard liners? Lovely. The filthy door has been repainted,

but Russell will have his socks blown rate off? Is this a new

fridge. It has been cleaned. We are going to get a double one. It is

�500. Lovely. Let's see what the temperature is. 2.6. That is good.

You have done that a treat. Lovely. The keening is clinical and it has

been transformed. But are they filling in the book that records

the good work and ensures that it continues? Has anyone learned how

to do paperwork? Everything seems to be fine. You're doing this

aren't you? You're doing temperature monitoring. That is

good. Just in summary, vastly improved. A lot cleaner. I know it

is a lot of effort that has gone into it. These things don't come

easily, but it feels so much betteren - ebetter than it did.

With regards to your rating score. You can Aly for a rescore. Then

there has to be a -- you can apply for a rescore and then there must

be a three month gap and then I can can examine it again. It may go up

to three or four. It depends on what we find on the night. They

have put a lot of effort into that. He is determined to get it improved

and seeps to have a fair bit of nous. I think he is capable of

doing it. I have done as much as I can. The man is happy now. That is

all I can say. They smile more when you visit like that. On the first

one, they always look worried, they know they're in the wrong and

probably ashamed of it. You go around like that, they have taken

pride in it and worked hard. It is nice to see, yeah. I'm on the trail

after illegally imported food. First, I visited Felixstowe docks

to see how legal imports are checked to keep us safe. Then we

met the border force officers and Bindy the dog at Gatwick Airport.

They stop and confiscate illegal food stuffs from outside the UK.

But the final part of my journaly has brought me closer to home. --

journey. This is South London. The woman in front of us is an

undercover reporter investigating the sale of illegal meat. We have

been tipped off we can buy African bush meat - wild animals brought in

illegally from this and other butchers in London. This practice

is prohibited. I have invited a forensic vet to watch the footage

What is of interest it has the hair and skin on it. If that was in a

regular slaughter house, that is taken off. You can't sell meat with

hair on. He claims it is from Africa. The reporter said she wants

The butcher seems keen to tell the reporter how he claims the meat has

That mechanism he described, the Africa/France/UK path way is a well

known path way for bush meat. People in the public wouldn't be

aware of the path way. That is not common knowledge. It is interesting

What he is describing is smuggling. The path way he describes is

smuggling, if what he is saying is true. David has changed into a

hazard suit and mask to protect himself from any infection the meat

may have. He already thinks the meat is illegal, because it is sold

with the skin on and the spinal cord has not been remove. It should

be removed to guard against BSEE This is the head and the neck and

this is the top of the neck. Then, if you want to join them together,

this is the right foreleg and that is the neck sm this is how they

were joined. I think some of the hair on a sample provided many to

me and I was unable to identify it, because I think there is some sort

of smoking appears to have, there is soot or smoke. This has been

burned. It hasn't been cooked. But it has been applied. It could be a

smoky, an Africa delicacy where a sheep or goat is blow-torched to

enhance the flavour. The meat will have to go for DMA -- DNA testing.

But I'm keen to find out where he thinks the animal may have come

from. You have put those samples together with the evidence of the

footage and the the way the man was describing, what do you think about

the origin of this meat? It appears to be that the origin is not within

the UK. It scares me you can source this so easily. What are we talking

about in terms of the risks of bringing that meat into the UK?

There is a few disease that we don't already have in the UK. If

you go back to 2001, there was a foot-and-mouth outbreak. That

affected only livestock. It affected people too. That is a

recent example. That is how devastating it can be. Seeing that

meat being soldz like that, what did it do to you? We have a path

way from Africa into the UK and we have people that will sell and buy

this stuff. It is not a height thetical risk, it is a --

hypothetical risk, its is a real risk. Our destiny tests say the

meat is -- our DNA test say the meat is from a sheep. It is either

from Africa or a sheep from the UK which has had the smoking treatment.

Both are illegal. We asked the shop assistant if the meat was from

Africa, as he claimed. He said he was joking. The Food Standards

Agency said they have supported a number of local authorities in

successfully tackling the illegal meat trade. They anded that

although most bugs in food can be killed by cooking, illegally

imported food should not be eaten, because it could pose a danger to

health. In the UK we take safety safely and we carry out stringent

checks. But there is still an active market in illegal meat that

could threaten the safety of us and our livestock. Back in Cardiff and

last time Gillian visited the bakery, she found that many of the

hygiene certificates on the wall were in fact for people who no

longer work there. So he is gone? They caused the rating to drop to a

zero. It is five week later and she is back to finds out if everyone

has completed the training she asked for. I'm happy. Everything.

The orn is keen to show off a handful of new certificates. --

owner. He is very proud. Level Distinction very good. And he has

even bought a new butcher's outfit and he is keen she sees the

receipts. For the aprons. Yes. still wants to check all the

certificates now match the members of staff. I'm going to take down

their details, of the names and cross reference them to the issues

and the individuals that I picked up on the first inspection. And

then I can check off the know notice to say it has been complied

with. The owner is confident the certificates will match up and he

wants to talk about that zero On 23rdz January you can apply for

a -- 23rd January you can apply for a restore. Provided I come back in

January and I can see you are working to this document and

filling in your records. And everything is in place. I'm happy,

I thought it was better than I was expecting. At the moment he is a

zero rated premises. In theory he could go up to a five. There is

nothing to say he couldn't. I don't know, it depends what I find in

January. So bear in mind there may be certificates on the wall, but

they may have nothing to do with the people handling the food.

if you're concerned about what you are going to eat, ask. Because that

way, you will get more information. That is it for this week. We are

off. You have had your chips. Clips? It is a food-related thing.

But we were talk about meat. Next week are restaurant workers

sleeping on the the job. This is a food preparation area, you have

dirty clothes in a room leading to a room where food is handled and

prepared. And Mary finds that the DIY repair Naas could be a disaster.