0:00:02 > 0:00:04You know what it is that really keeps a restaurant
0:00:04 > 0:00:08- on its toes, though?- Yeah, customers, restaurant critics.- No.
0:00:08 > 0:00:10It's another group of people, who scour the country
0:00:10 > 0:00:14looking into the places we eat, and they can turn up any time, anywhere.
0:00:14 > 0:00:18- Ahhh. The food inspectors.- Yep.
0:00:23 > 0:00:27We've never been more interested in our food, and this is THE programme
0:00:27 > 0:00:33that reveals what you really need to know about the food on your plate.
0:00:33 > 0:00:35Do you think people will know the difference?
0:00:35 > 0:00:37Doesn't look like chicken.
0:00:37 > 0:00:39Are they doing us any good?
0:00:39 > 0:00:43I'll be lifting the lid on our £1 billion food industry...
0:00:43 > 0:00:47Are our supermarkets as safe and clean as you might expect?
0:00:47 > 0:00:48POLICEMAN GRUNTS
0:00:48 > 0:00:52You were living virtually as slaves.
0:00:52 > 0:00:56I'll be teaching you how to avoid becoming the next food victim.
0:00:56 > 0:00:59The campylobacter has splattered everywhere.
0:00:59 > 0:01:02I honestly thought I was going to die.
0:01:02 > 0:01:06And I'll be joining Chris to reveal what's really in our favourite foods.
0:01:06 > 0:01:09Anybody fancy eating any of this? KIDS: Eugh!
0:01:09 > 0:01:11And, of course,
0:01:11 > 0:01:14we'll be back out on the front line with the food inspectors.
0:01:14 > 0:01:18We can't leave you open with cockroaches.
0:01:18 > 0:01:23From takeaways to gastro pubs, everyone is open for inspection.
0:01:23 > 0:01:24If there is a food poisoning outbreak,
0:01:24 > 0:01:26you would end up being prosecuted.
0:01:40 > 0:01:44This week, Richard uncovers a potential banquet for pests.
0:01:44 > 0:01:48Cleaning's shocking. Absolutely filthy.
0:01:48 > 0:01:51- But Nicky finds the real thing. - You've got cockroaches.
0:01:52 > 0:01:54Seven years on from bird flu,
0:01:54 > 0:01:57what's the latest crisis facing the poultry business?
0:01:57 > 0:02:00When can you tell me that campylobacter
0:02:00 > 0:02:02won't be the problem it is?
0:02:02 > 0:02:05And I find out what's really in those chicken nuggets.
0:02:05 > 0:02:06It really is, it's disgusting.
0:02:11 > 0:02:17Oxford - home to 150,000 people, including over 30,000 students.
0:02:17 > 0:02:21Feeding them all are the city's 1,500 eateries,
0:02:21 > 0:02:25and making sure they're clean and safe is Richard Kuziara.
0:02:25 > 0:02:27He's one of Oxford's elite team of food inspectors,
0:02:27 > 0:02:31and he takes his job very, very seriously.
0:02:31 > 0:02:34We're not about trying to put people out of business,
0:02:34 > 0:02:37we're about trying to make things safe for the public.
0:02:37 > 0:02:39And when it comes to hygiene,
0:02:39 > 0:02:42there's one thing that really gets under his skin.
0:02:42 > 0:02:46Typical reasons I've closed places down in the past have been
0:02:46 > 0:02:47things like pest infestations,
0:02:47 > 0:02:50incontinently spreading their wares all over your food.
0:02:52 > 0:02:55Tonight, Richard's on his way to the Pink Giraffe,
0:02:55 > 0:02:57a Chinese restaurant in central Oxford.
0:02:57 > 0:03:00He's keen to find out if things have improved
0:03:00 > 0:03:02since his previous inspection.
0:03:02 > 0:03:06The last inspection wasn't very good at all, they got a one,
0:03:06 > 0:03:10so I'm not especially hopeful as to what we're going to find today.
0:03:10 > 0:03:14If it's got pests or something like that we could be looking at closure.
0:03:14 > 0:03:18A hygiene rating of one is the second lowest score,
0:03:18 > 0:03:21it means the owner must make major improvements.
0:03:21 > 0:03:25Hello there, Richard Kuziara, environmental health officer.
0:03:25 > 0:03:29New owner Chen recently took over the business from his brother,
0:03:29 > 0:03:32so has he done enough to improve the restaurant's rating?
0:03:32 > 0:03:35I'll just wash me hands first, Chen.
0:03:35 > 0:03:38Right, I think that drain's got a bit blocked, hasn't it?
0:03:38 > 0:03:40Someone wants to wash their hands now, they can't.
0:03:40 > 0:03:43It's crucial there is a working hand wash basin,
0:03:43 > 0:03:46because germs can survive on your hands and spread.
0:03:46 > 0:03:47It's not a great start.
0:03:49 > 0:03:52If you look under here, it's really grubby.
0:03:52 > 0:03:57In terms of being a food supply for pests, that's a huge amount.
0:03:57 > 0:04:00And Richard also spots plenty of muck in one of the fridge freezers.
0:04:00 > 0:04:05This is really, really horrible, this one. Cleaning's shocking.
0:04:05 > 0:04:09Absolutely filthy. My hands are completely contaminated now.
0:04:09 > 0:04:13And the space underneath the cooker is overflowing with
0:04:13 > 0:04:15potential food for unwanted visitors.
0:04:15 > 0:04:17Look at all that food in there.
0:04:17 > 0:04:20That, basically, is a load of cockroach and rat food.
0:04:20 > 0:04:23It's a banquet, so...we don't want that.
0:04:23 > 0:04:25Pests can spread disease.
0:04:25 > 0:04:29If Richard spots any, he has the power to shut down the restaurant.
0:04:29 > 0:04:33But eagle-eyed Richard isn't just looking for filth on the floor.
0:04:33 > 0:04:37Chen, we've got quite a lot of fat in that filter.
0:04:39 > 0:04:42OK. Yeah, there's a lot of oil on that.
0:04:42 > 0:04:44As much as anything, I'm bothered about fire.
0:04:44 > 0:04:47The way it is now, I can see the fat dripping.
0:04:47 > 0:04:50That won't be hygienic, yeah?
0:04:50 > 0:04:53Fat dripping from the ceiling fan could spread bacteria onto
0:04:53 > 0:04:56cooking surfaces and food.
0:04:56 > 0:04:59There's all sorts of bacteria and contamination there,
0:04:59 > 0:05:04just from a health and safety point of view, we've got staff
0:05:04 > 0:05:06living upstairs, if this place catches fire,
0:05:06 > 0:05:08they don't stand a chance.
0:05:08 > 0:05:12Then Richard finds something shocking under the counter.
0:05:12 > 0:05:17These containers, like this one here, look at it. It's horrible.
0:05:17 > 0:05:19And what was in these boxes?
0:05:19 > 0:05:22We've got seaweed in that one, but what was in these boxes before?
0:05:23 > 0:05:25OK, so it's halal.
0:05:25 > 0:05:29So, seaweed is being kept in boxes labelled as chicken.
0:05:29 > 0:05:31So if that's salmonella contamination,
0:05:31 > 0:05:35or campylobacter contamination, that's going to go onto the seaweed.
0:05:35 > 0:05:39So, sorry, Chen, but can I ask you to throw that away?
0:05:39 > 0:05:41We've got to treat them as contaminated.
0:05:41 > 0:05:45Salmonella and campylobacter are major causes of food poisoning.
0:05:45 > 0:05:49- Richard has had to take immediate action.- I wouldn't eat here.
0:05:49 > 0:05:51I really wouldn't.
0:05:51 > 0:05:54Richard's found some serious failings in the kitchen.
0:05:54 > 0:05:57No hand-washing facilities, dirt which could attract pests,
0:05:57 > 0:06:01fat dripping from a ceiling fan and the potential for food poisoning.
0:06:01 > 0:06:04The general standard of cleanliness is appalling, yeah?
0:06:04 > 0:06:07That's bad in there today. That's bad.
0:06:09 > 0:06:10I'm going to have to come back, yeah?
0:06:10 > 0:06:12I want it absolutely sparkling.
0:06:12 > 0:06:14I'm giving you a bit of a break here, and I'm not going to
0:06:14 > 0:06:17serve any legal notices, which I'm entitled to do, I could do that.
0:06:17 > 0:06:20But think about what you're going to do to your systems
0:06:20 > 0:06:23and procedures to make sure this doesn't happen again.
0:06:23 > 0:06:26- Do you understand all that? - Yeah.- OK.
0:06:28 > 0:06:30That place was a disaster today.
0:06:30 > 0:06:31Things like the seaweed,
0:06:31 > 0:06:34that really did have potential to cause food poisoning.
0:06:34 > 0:06:37We binned that immediately, he agreed to that,
0:06:37 > 0:06:41and we've got an immediate clean-up starting to go on.
0:06:41 > 0:06:43So I'm going to be back there on Monday
0:06:43 > 0:06:44to make sure that's all right.
0:06:44 > 0:06:49If it's not, if it's still like that on Monday, that's prosecution.
0:06:49 > 0:06:52It's going to be a long weekend for Chen.
0:06:52 > 0:06:55He has a lot of work to do to get the restaurant up to
0:06:55 > 0:06:57Richard's exacting standards.
0:06:57 > 0:07:00Find out how he gets on later in the programme.
0:07:00 > 0:07:02I was hoping to see it immaculate, and it's not immaculate,
0:07:02 > 0:07:04it's certainly not immaculate.
0:07:09 > 0:07:12The food industry's worth billions, and over the last few years
0:07:12 > 0:07:15it's totally transformed the way we shop and eat.
0:07:15 > 0:07:20But that means when it goes wrong, it can also have a massive impact.
0:07:20 > 0:07:23Every week, I'll be lifting the lid on the big food stories
0:07:23 > 0:07:24that could affect us all.
0:07:29 > 0:07:33Around half the meat we eat in Britain is chicken.
0:07:34 > 0:07:37In fact, we eat nearly one billion chickens
0:07:37 > 0:07:41and 20 million turkeys every year in this country.
0:07:41 > 0:07:43But, in the past decade,
0:07:43 > 0:07:47our poultry industry has played host to some fairly unpleasant bugs.
0:07:47 > 0:07:51But tonight, I'm reporting on the single biggest problem
0:07:51 > 0:07:52facing the industry.
0:07:52 > 0:07:54A form of food poisoning which is carried in two out of three
0:07:54 > 0:07:56chickens and which can be deadly.
0:07:58 > 0:08:02Are our poulterers doing everything in their power to make sure
0:08:02 > 0:08:05the bird on our table is completely safe?
0:08:07 > 0:08:09But first, a little history.
0:08:09 > 0:08:12The poultry industry is all too familiar with crisis.
0:08:12 > 0:08:15In November, turkeys on a farm
0:08:15 > 0:08:18in East Anglia tested positive for MRSA.
0:08:18 > 0:08:21Now, experts say the risk of catching the bug from
0:08:21 > 0:08:23eating meat is extremely low,
0:08:23 > 0:08:25but it's not the first disease to affect British poultry.
0:08:25 > 0:08:27Remember this?
0:08:28 > 0:08:33- Bird flu has arrived in Britain. - Scientists have confirmed H5NI.
0:08:33 > 0:08:38The top priority now is to ensure that this outbreak is contained.
0:08:38 > 0:08:42In 2006, the authorities slaughtered 35,000 birds in an effort
0:08:42 > 0:08:46to control an outbreak of bird flu on a Norfolk farm.
0:08:46 > 0:08:49More poultry are being culled tonight on suspicion of bird flu.
0:08:49 > 0:08:50The same virus which has killed more
0:08:50 > 0:08:53than 100 people across the world in three years.
0:08:53 > 0:08:56By the end of the following year, almost a third of a million
0:08:56 > 0:09:00chickens and turkeys had been slaughtered to control the bug.
0:09:00 > 0:09:04Thousands of birds were slaughtered to protect you and me from
0:09:04 > 0:09:08avian flu, and yet there was only ever one human case
0:09:08 > 0:09:11diagnosed here in the UK.
0:09:11 > 0:09:16Meanwhile, every year, over 100 people are killed by a bug
0:09:16 > 0:09:19that can be caught from birds.
0:09:19 > 0:09:20Do you know its name?
0:09:21 > 0:09:23CHICKENS CLUCK
0:09:23 > 0:09:25Yes, it's campylobacter.
0:09:25 > 0:09:28We've seen over the course of the series that this bug
0:09:28 > 0:09:30can be incredibly serious.
0:09:30 > 0:09:33It's the most common cause of food poisoning in the UK.
0:09:35 > 0:09:38Now, in my final report, I'm taking an in-depth look at what the
0:09:38 > 0:09:42poultry industry is doing about the food inspectors' arch enemy.
0:09:45 > 0:09:49If you're unfortunate enough to get it, it can be very nasty indeed.
0:09:49 > 0:09:50Professor Brendan Wren from
0:09:50 > 0:09:53the London School of Hygiene and Tropical Medicine
0:09:53 > 0:09:56knows all about the bug. He's been studying it for years.
0:09:59 > 0:10:01We get campylobacter from contaminated food,
0:10:01 > 0:10:03and it's quite often poultry products.
0:10:03 > 0:10:06The organism quite naturally lives within chickens,
0:10:06 > 0:10:09where it's quite happy to be - it doesn't cause disease in chickens,
0:10:09 > 0:10:13but just 100 cells will cause severe bloody diarrhoea in humans.
0:10:13 > 0:10:16And it's very painful, occasionally bloody,
0:10:16 > 0:10:18and it will last for two to three days,
0:10:18 > 0:10:21maybe even up to seven days, and on rare occasions it can cause
0:10:21 > 0:10:24paralysis and can cause death.
0:10:25 > 0:10:27And it's on the rise.
0:10:27 > 0:10:31In 2012 there were over 65,000 confirmed cases,
0:10:31 > 0:10:34but even that is thought to be a huge underestimate.
0:10:34 > 0:10:38Experts say the true number is closer to half a million a year.
0:10:40 > 0:10:43With so many people being made sick, I want to know what's being
0:10:43 > 0:10:48done to stop campylobacter getting into our food in the first place.
0:10:48 > 0:10:50My first stop is the Food Standards Agency.
0:10:52 > 0:10:56Bob, what is the situation with campylobacter in the UK right now?
0:10:56 > 0:10:58We recognised it from when we were set up in 2000 as being
0:10:58 > 0:11:01one of the most important bugs that causes food poisoning in the UK.
0:11:01 > 0:11:04It's the biggest cause of food poisoning, more than salmonella,
0:11:04 > 0:11:06E. coli and listeria put together.
0:11:06 > 0:11:07It's a difficult one to get rid of,
0:11:07 > 0:11:11it's not as easy as salmonella, it's a different type of bug.
0:11:11 > 0:11:13What is the FSA doing to protect us?
0:11:13 > 0:11:16We're looking at reducing the initial colonisation
0:11:16 > 0:11:17of chickens on the farm
0:11:17 > 0:11:20so that they don't carry campylobacter in the first place,
0:11:20 > 0:11:23but also, as we do with everything, working farm-to-fork to try
0:11:23 > 0:11:25and make sure that the contamination is
0:11:25 > 0:11:29reduced along the production chain, and also that the consumers -
0:11:29 > 0:11:32when they get hold of it - can do their bit to protect themselves.
0:11:32 > 0:11:35The FSA says it is working with the poultry industry to tackle
0:11:35 > 0:11:38campylobacter before it gets onto your plate.
0:11:38 > 0:11:40So what exactly are producers doing?
0:11:42 > 0:11:45Join me later when I find out how one chicken farmer is trying
0:11:45 > 0:11:48to fight the threat of campylobacter.
0:11:48 > 0:11:51You're sure you're not running a secret missile silo?
0:11:51 > 0:11:53- Just chickens.- Right.
0:11:56 > 0:12:00Now, most of the food we eat does exactly what it says on the label.
0:12:00 > 0:12:03Other food? Well, it doesn't need a label,
0:12:03 > 0:12:08but in the modern world, food is getting more and more complicated.
0:12:08 > 0:12:11Have you ever wondered what is in your food?
0:12:18 > 0:12:21Matt's shown us that a major cause of food poisoning are chickens,
0:12:21 > 0:12:24but there's still more you need to know about one of
0:12:24 > 0:12:26the nation's favourite foods.
0:12:26 > 0:12:30The chicken you're eating may not be all you think it is.
0:12:32 > 0:12:34It's lunch time - a quick snack,
0:12:34 > 0:12:35some nice, dark,
0:12:35 > 0:12:37crispy chicken nuggets, phwoar,
0:12:37 > 0:12:38and they're cheap.
0:12:38 > 0:12:41Well, in fact, they come in under £2, even in major cities, which is
0:12:41 > 0:12:44why lots of kids on the way back from school stop in to
0:12:44 > 0:12:47- the chicken shop to buy some. - Which is OK, cos they're chicken.
0:12:47 > 0:12:49But we have no idea what's in them,
0:12:49 > 0:12:51cos there's no labels as it's a takeaway.
0:12:51 > 0:12:54Hey, hey, hey, that's my lunch - don't crush me nuggets.
0:12:54 > 0:12:58Doesn't exactly look like the chicken from your Sunday roast, does it?
0:12:58 > 0:13:00No, it does look a bit rubbery and foamy.
0:13:00 > 0:13:01But they must have chicken in them?
0:13:01 > 0:13:04Well, how much chicken, and what part of the chicken do they use?
0:13:04 > 0:13:07- HE SIGHS - You're putting me right off these now. Shall we go
0:13:07 > 0:13:10- and find out exactly what's in these nuggets?- Yeah, go on, then.
0:13:10 > 0:13:12Think I'll have a sandwich.
0:13:13 > 0:13:17While Chris heads off to find out what's actually in those
0:13:17 > 0:13:20factory-formed nuggets, I've been joined by award-winning
0:13:20 > 0:13:25school cook Caroline Parry, famed for feeding kids fresh food.
0:13:25 > 0:13:27She's going to show me what's in a home-made chicken nugget.
0:13:28 > 0:13:31Now, you're a school dinner lady, you have been for 17 years,
0:13:31 > 0:13:35- you make everything in that school from scratch.- Yep.
0:13:35 > 0:13:41Fresh chicken breasts, breadcrumbs, herbs and an egg wash.
0:13:41 > 0:13:42Take it away please, Caroline.
0:13:42 > 0:13:46'Caroline's nuggets contain nothing but diced chicken breast.'
0:13:46 > 0:13:48The parents must be delighted that you do this from scratch,
0:13:48 > 0:13:50as well as the kids, aren't they?
0:13:50 > 0:13:53The children get a nice, healthy, well-balanced meal.
0:13:53 > 0:13:56What made you want to start making home-made meals for the kids?
0:13:56 > 0:13:59It's easy enough to make and it's better for the children.
0:13:59 > 0:14:02Next, we get the diced chicken pieces
0:14:02 > 0:14:04and dip them into the egg wash.
0:14:04 > 0:14:08- And then we dip them into the breadcrumbs.- And that's it?
0:14:08 > 0:14:09That's all there is to it.
0:14:09 > 0:14:12What time do you get into school to prepare all of this?
0:14:12 > 0:14:14You must have to be in very early in the mornings.
0:14:14 > 0:14:19- Seven o'clock, I start. - How many of you are there?- Six staff.
0:14:19 > 0:14:21What's your opinion of the nuggets that you get in the takeaway
0:14:21 > 0:14:23and the local chicken shop?
0:14:23 > 0:14:25My children don't really have them,
0:14:25 > 0:14:28because you don't really know what goes into them.
0:14:29 > 0:14:3320 minutes in the oven and they're done.
0:14:33 > 0:14:36Home-made chicken nuggets.
0:14:36 > 0:14:40So this way, you know exactly what's going into your food -
0:14:40 > 0:14:43some chicken breast, some fresh breadcrumbs and a few herbs.
0:14:43 > 0:14:45- And a bit of egg. - Just plain and simple.
0:14:45 > 0:14:48- I wish you'd been my school dinner lady.- Thank you.
0:14:48 > 0:14:51So, a home-made nugget can be wholesome and nutritious,
0:14:51 > 0:14:53but what's in shop-bought nuggets?
0:14:53 > 0:14:56Chris has gone to find out.
0:14:56 > 0:14:58Gaby's chicken nuggets look great,
0:14:58 > 0:15:01and she knows they are made of top-quality chicken,
0:15:01 > 0:15:04but most of us can't be bothered with the faff -
0:15:04 > 0:15:07we go to the supermarket and buy them in a bag.
0:15:07 > 0:15:12But when we read the label it says, "made with 100% chicken breast",
0:15:12 > 0:15:14but if you look on the back it says,
0:15:14 > 0:15:20"each nugget contains anything from up to 30 to 70% percent chicken."
0:15:20 > 0:15:23Confused? So am I.
0:15:23 > 0:15:27'To find out how some frozen supermarket nuggets are made,
0:15:27 > 0:15:29'I'm meeting food scientist Richard Marshall,
0:15:29 > 0:15:32'who's a senior lecturer at Bath Spa University.'
0:15:32 > 0:15:34So these are the ingredients that are going to
0:15:34 > 0:15:38go into our chicken nugget. We'll start with the chicken breast.
0:15:38 > 0:15:41If I was making them at home, I'd think about cutting them up in
0:15:41 > 0:15:43nice, thick nuggets,
0:15:43 > 0:15:46covering them in breadcrumbs - Bob's your uncle.
0:15:46 > 0:15:49Yeah, well, we're going to try and make them go a bit further,
0:15:49 > 0:15:52which is what the manufacturers are doing.
0:15:52 > 0:15:56Richard shows me the ingredients manufacturers sometimes use to
0:15:56 > 0:16:01bulk nuggets out, but it all starts with one thing - chicken.
0:16:01 > 0:16:04What I do need to check is the weight of this first.
0:16:04 > 0:16:07Tip this in, see how much we've got. Just over 200g.
0:16:07 > 0:16:09- OK, 200g of chicken breast. - That's right.
0:16:09 > 0:16:13Now we're going to start bulking this up.
0:16:13 > 0:16:18'Richard starts by adding flour, starch, flavouring and water.'
0:16:18 > 0:16:21Mix that all in. So in theory, that's my chicken.
0:16:21 > 0:16:24Yep, that's your chicken, with all the added ingredients.
0:16:24 > 0:16:28'A few seconds in the blender, then it's time to get our hands dirty.'
0:16:28 > 0:16:31Just roughly shape them into nuggets.
0:16:31 > 0:16:33- How's that?- Yeah, that's not bad.
0:16:33 > 0:16:37So, what did we have, about one-and-a-half breasts of chicken?
0:16:37 > 0:16:41- So pretty well doubled it with the other ingredients.- 13 nuggets.
0:16:41 > 0:16:42Yeah, baker's dozen.
0:16:42 > 0:16:45So we're going to coat it in a little batter
0:16:45 > 0:16:47and dip it in the breadcrumbs.
0:16:47 > 0:16:50'In some budget nuggets, bulking agents
0:16:50 > 0:16:52'and breadcrumbs can account for more than
0:16:52 > 0:16:53'two-thirds of the product.'
0:16:53 > 0:16:58- Chicken nuggets ready, let's put them in the fryer.- There it goes.
0:16:58 > 0:17:02- They look a lovely golden brown. - Look at that.- Look at that!
0:17:02 > 0:17:04I don't want to sound cocky, but they look good.
0:17:04 > 0:17:08- They do, they look pretty good. - I wonder how much they weigh now.
0:17:08 > 0:17:10Right, our chicken nuggets.
0:17:10 > 0:17:12'Manufacturers sell their nuggets by weight, so bulking them
0:17:12 > 0:17:16'up with cheap additives is a great way to boost profits.'
0:17:16 > 0:17:21326g. So we've gone up quite a bit,
0:17:21 > 0:17:27haven't we? 126.5g worth of extras.
0:17:27 > 0:17:31Have a look inside the nuggets now, this big, juicy one here.
0:17:31 > 0:17:34As I break it open...
0:17:34 > 0:17:37It looks a bit like dough, it doesn't look like chicken.
0:17:37 > 0:17:39Yeah, that's formed meat.
0:17:39 > 0:17:43It's the mixture of the chicken meat and the other ingredients.
0:17:43 > 0:17:46I've got some that I made from whole chicken breast.
0:17:46 > 0:17:50- These haven't been reformed. - OK, I'll just break it open.
0:17:50 > 0:17:54Now that...looks like real meat. What do they say, the proof?
0:17:54 > 0:17:56- Mmm, in the eating.- Mmm.
0:17:59 > 0:18:01It tastes like, you know, texture-wise,
0:18:01 > 0:18:06you expect it to feel nice and crispy on the outside...but doughy.
0:18:06 > 0:18:07And the breast...
0:18:12 > 0:18:13..is delicious.
0:18:13 > 0:18:17- I mean, it really tastes good, but it's three times the price.- Yeah.
0:18:17 > 0:18:19That makes it a tough decision, doesn't it?
0:18:22 > 0:18:25I find out what is actually in some
0:18:25 > 0:18:26cheap chicken nuggets from a takeaway.
0:18:28 > 0:18:29KIDS: Eugh!
0:18:33 > 0:18:38Meet no-nonsense Nicki, hygiene hero and Coventry food safety officer.
0:18:38 > 0:18:42She scours the city's 2,500 food outlets for bugs,
0:18:42 > 0:18:46bacteria or rodents, and the possibility she might find one
0:18:46 > 0:18:48keeps food retailers on their toes.
0:18:48 > 0:18:52We turn up, and we're probably quite scary to a food business.
0:18:52 > 0:18:56We can go to some places and find appalling conditions which are
0:18:56 > 0:19:00a real food safety risk, and you've got to stop that food going out.
0:19:00 > 0:19:03Inspecting the food sellers across Britain's 11th largest city
0:19:03 > 0:19:06helps the residents stay safe when they eat out.
0:19:07 > 0:19:10Nicki's off to inspect a takeaway.
0:19:10 > 0:19:12It doesn't have a great track record,
0:19:12 > 0:19:15and things didn't go smoothly the last time she paid a call.
0:19:15 > 0:19:17It's due for a routine hygiene inspection.
0:19:17 > 0:19:20It's one of our poorer businesses, but saying that,
0:19:20 > 0:19:22improvements may have been made this time around.
0:19:22 > 0:19:25Just here for your routine hygiene check.
0:19:25 > 0:19:28It's not long before this visit unearths some
0:19:28 > 0:19:29potential hygiene hazards.
0:19:31 > 0:19:33You've got a leak.
0:19:33 > 0:19:36Leaks above a cooking area could let dirty water find its way
0:19:36 > 0:19:40into the food, as well as bits of ceiling paint and plaster.
0:19:40 > 0:19:42Structurally, it's not good for a food business to have
0:19:42 > 0:19:45a hole in the ceiling where it leaks.
0:19:45 > 0:19:47But it seems that the leak isn't the only problem.
0:19:49 > 0:19:51You've got cockroaches.
0:19:51 > 0:19:54Cockroaches will infest the whole of the business,
0:19:54 > 0:19:58and...I'm going to have to ask you to close.
0:19:59 > 0:20:00I'm ever so sorry.
0:20:00 > 0:20:02It's terrible news for the owner,
0:20:02 > 0:20:04but Nicki can't let him keep his business open.
0:20:04 > 0:20:07The whole thing needs treating,
0:20:07 > 0:20:09because they are so difficult to get rid of.
0:20:12 > 0:20:15I've got no choice. This needs proper pest control treatment.
0:20:16 > 0:20:18There's loads.
0:20:19 > 0:20:22Cockroaches carry and transmit diseases like dysentery,
0:20:22 > 0:20:26gastroenteritis and typhoid - bad news for humans
0:20:26 > 0:20:29and something the owner can't just sweep under the carpet.
0:20:31 > 0:20:32It's probably best you don't do that,
0:20:32 > 0:20:34cos if you start flicking them about,
0:20:34 > 0:20:36they're just going to go everywhere.
0:20:36 > 0:20:38Leave them in this area for now, OK?
0:20:38 > 0:20:40Phone your pest guy and get him out,
0:20:40 > 0:20:43cos he might be able to spray it.
0:20:43 > 0:20:45The infestation is so serious,
0:20:45 > 0:20:48it's not only the owner who needs to call for back-up.
0:20:48 > 0:20:50No, I've got a bit of a problem.
0:20:50 > 0:20:51Cockroaches.
0:20:51 > 0:20:53I really wasn't expecting that.
0:20:53 > 0:20:55It is pretty rare, to be honest,
0:20:55 > 0:21:00and to see cockroaches in a business when it's operating in daylight
0:21:00 > 0:21:05is very rare, cos they are nocturnal and they don't really like people.
0:21:05 > 0:21:0815 minutes later, Nicki's colleague comes to witness
0:21:08 > 0:21:12one of the worst infestations the pair have ever seen.
0:21:12 > 0:21:13There's one under there.
0:21:13 > 0:21:14- There's one under there?- Yep.
0:21:14 > 0:21:16Oh, good.
0:21:16 > 0:21:17Cockroaches there again, look.
0:21:17 > 0:21:19- Just come out that hole?- I reckon.
0:21:19 > 0:21:21That cavity, isn't it?
0:21:21 > 0:21:24Do you think it's just in there? I reckon they must be everywhere.
0:21:24 > 0:21:26- Oh, they must be everywhere. - They must be.
0:21:26 > 0:21:28It's a well established infestation,
0:21:28 > 0:21:30cos we've got different ages of nymphs
0:21:30 > 0:21:33and adult cockroaches as well.
0:21:33 > 0:21:36I've seen pictures and I've heard officers talking about them,
0:21:36 > 0:21:38but, yeah, this is the first one I've actually been to.
0:21:38 > 0:21:40I feel a bit itchy.
0:21:42 > 0:21:44We can't leave you open with cockroaches, all right?
0:21:44 > 0:21:46They are a massive food pest.
0:21:46 > 0:21:49They carry a lot of disease and bacteria.
0:21:49 > 0:21:50OK?
0:21:50 > 0:21:52What will have to happen is you'll have to close...
0:21:52 > 0:21:56Nicki knows this is a huge blow for the owner.
0:21:56 > 0:21:57It is a very big deal.
0:21:57 > 0:22:00I go home and I worry, thinking, "How's he going to feed his kids?"
0:22:00 > 0:22:03It's like someone saying to me, "You can't work tomorrow.
0:22:03 > 0:22:04"You're not going to get paid."
0:22:04 > 0:22:06So it is a big deal.
0:22:06 > 0:22:08And so is the owner's big clean-up.
0:22:08 > 0:22:11Nicki will be back and the business won't reopen
0:22:11 > 0:22:13until she's satisfied it's squeaky clean.
0:22:13 > 0:22:16Half measures won't be tolerated.
0:22:16 > 0:22:18Have they cleaned or have they just painted?
0:22:18 > 0:22:19You can't just paint over the muck.
0:22:25 > 0:22:27According to the Food Standards Agency,
0:22:27 > 0:22:31about two in three fresh chickens are infected with campylobacter,
0:22:31 > 0:22:34a bug which kills over 100 people a year.
0:22:34 > 0:22:36It's the biggest cause of food poisoning -
0:22:36 > 0:22:39more than salmonella, E. coli and listeria put together.
0:22:39 > 0:22:41I want to know what the poultry industry is doing about it.
0:22:43 > 0:22:45Campylobacter lives in the guts of chickens
0:22:45 > 0:22:47and is spread through faeces.
0:22:47 > 0:22:48Once a bird catches it,
0:22:48 > 0:22:51the bug can infect the rest of the flock within days.
0:22:53 > 0:22:55It occurs naturally in the environment,
0:22:55 > 0:22:57but there is no vaccine.
0:22:57 > 0:22:59That means stopping campylobacter
0:22:59 > 0:23:02getting onto the farm in the first place is crucial.
0:23:02 > 0:23:05David Speller's been running his chicken farm for ten years.
0:23:05 > 0:23:08His state-of-the-art facility even won him
0:23:08 > 0:23:10a Poultry Farmer of the Year award.
0:23:10 > 0:23:13Inside these four giant sheds,
0:23:13 > 0:23:15there are 180,000 birds,
0:23:15 > 0:23:18all destined for a dinner plate near you.
0:23:18 > 0:23:21But even an award-winning farmer like David
0:23:21 > 0:23:24can't guarantee his flock is campylobacter-free.
0:23:24 > 0:23:27First thing we have is a very big steel door
0:23:27 > 0:23:28that we've got to get through.
0:23:28 > 0:23:31- Let's see what's on the other side. - No problem.
0:23:31 > 0:23:33'Anyone wanting to go inside the shed
0:23:33 > 0:23:36'has to go through strict hygiene procedures.
0:23:36 > 0:23:38'They call this bio-security.'
0:23:40 > 0:23:41Dainty.
0:23:41 > 0:23:44- Still haven't seen any chickens yet. - No chickens yet.
0:23:44 > 0:23:47Are you sure you're not running a secret missile site?
0:23:47 > 0:23:49- This is just chickens?- Yep.
0:23:50 > 0:23:51Another room.
0:23:51 > 0:23:52One at a time.
0:23:52 > 0:23:55And then we're going to wash our hands.
0:23:55 > 0:23:58'After disinfecting yet another pair of boots,
0:23:58 > 0:24:00'we're finally ready to enter the chicken shed.'
0:24:00 > 0:24:02Ready?
0:24:08 > 0:24:12Well, David, you made me wait, you made me go through a few doors,
0:24:12 > 0:24:16- but you haven't let me down. This is like a chicken city.- Yeah.
0:24:16 > 0:24:19- It is.- How many have we got in here?- Just over 40,000.
0:24:19 > 0:24:21- Right, 40,000 chickens?- Yep.
0:24:21 > 0:24:24Does everything we've seen guarantee
0:24:24 > 0:24:27that nothing here will leave with campylobacter?
0:24:27 > 0:24:29Can you be that confident?
0:24:29 > 0:24:31You cannot tell by looking at this batch of birds
0:24:31 > 0:24:33whether they've got it or not.
0:24:33 > 0:24:36At the moment, we're trying to understand, where is it coming from?
0:24:36 > 0:24:38When does it establish within the flock?
0:24:38 > 0:24:39What controls can we put in place
0:24:39 > 0:24:41to prevent something like that happening?
0:24:41 > 0:24:45When these birds are gone, what happens to this place?
0:24:45 > 0:24:47OK, what'll happen when these birds go -
0:24:47 > 0:24:49we'll take out all the manure, then we'll do a dry-clean
0:24:49 > 0:24:52and then we'll wash every square inch
0:24:52 > 0:24:55and then we'll disinfect everything as well.
0:24:55 > 0:24:58Then we'll take some swabs and send them away to a laboratory,
0:24:58 > 0:25:02just to make sure that everywhere is clean - the vents, the ceilings.
0:25:02 > 0:25:03That will then give us
0:25:03 > 0:25:06a clean environment to then get set up ready for the next batch.
0:25:07 > 0:25:10Well, David certainly seems to be taking his responsibilities
0:25:10 > 0:25:14very seriously to ensure that the bug doesn't spread
0:25:14 > 0:25:16through the flock on his farm.
0:25:16 > 0:25:21But then, campylobacter can equally spread in abattoirs
0:25:21 > 0:25:23or in processing plants.
0:25:23 > 0:25:26So what's the rest of the poultry industry doing
0:25:26 > 0:25:28to make sure it doesn't?
0:25:28 > 0:25:29'Join me later in the programme,
0:25:29 > 0:25:33'when I discover how the rest of the world deals with campylobacter.'
0:25:33 > 0:25:37OK, Robert, what is that particular chicken swimming in right now?
0:25:43 > 0:25:47Oxford food inspector Richard Kuziara is back at the Pink Giraffe.
0:25:47 > 0:25:50The Chinese restaurant has a hygiene rating of one.
0:25:50 > 0:25:52Now, Richard wants to know
0:25:52 > 0:25:56if new owner Chen has cleaned up his act after a disastrous first visit.
0:25:56 > 0:25:58His attitude last time seemed as though
0:25:58 > 0:26:00he was going to take it seriously.
0:26:00 > 0:26:01I'm hoping he has taken it seriously
0:26:01 > 0:26:05and what we're going to find now is a good, clean kitchen.
0:26:05 > 0:26:06Hiya, Chen.
0:26:06 > 0:26:08The last time Richard was here,
0:26:08 > 0:26:10the hand wash basin was blocked,
0:26:10 > 0:26:14fat was dripping from the ceiling fan, and the floor was so dirty,
0:26:14 > 0:26:17Richard was concerned it could attract undesirables.
0:26:17 > 0:26:20That, basically, is a load of cockroach and rat food.
0:26:20 > 0:26:23There was a serious risk of food poisoning.
0:26:23 > 0:26:25Can I ask you to throw that away?
0:26:25 > 0:26:28So, is the kitchen up to scratch?
0:26:28 > 0:26:30Just going to wash my hands, Chen.
0:26:31 > 0:26:33Really pleased to see that they've fixed the wash hand basin.
0:26:33 > 0:26:36Good hygiene starts with having a clean set of hands.
0:26:38 > 0:26:42A working wash basin is a good start, but what about the cleaning?
0:26:42 > 0:26:45I was hoping to see it immaculate. I was hoping to see nothing at all.
0:26:45 > 0:26:48It's not immaculate. It's certainly not immaculate.
0:26:48 > 0:26:52Even tiny amounts of food can be a banquet for pests.
0:26:52 > 0:26:56Although it might not look particularly dirty to you,
0:26:56 > 0:26:58each one of those bits of food -
0:26:58 > 0:27:01it's a huge amount for flies and cockroaches.
0:27:01 > 0:27:03Even mice and things will be able to feed on that.
0:27:03 > 0:27:07There's still a bit of gunge and food and things in here, Chen.
0:27:07 > 0:27:09What I'm bothered about is food pests.
0:27:09 > 0:27:12There's a lot of tasty treats there for them,
0:27:12 > 0:27:13which I hope they never get.
0:27:13 > 0:27:16But dirt wasn't Richard's only concern.
0:27:16 > 0:27:20During his last visit, he spotted fat dripping from the extractor fan.
0:27:20 > 0:27:24Not only was it unhygienic - it was a fire risk.
0:27:24 > 0:27:27OK, so you've changed the filter, that's good.
0:27:27 > 0:27:29However, look at this metal grid.
0:27:29 > 0:27:31We've still got a risk of contamination,
0:27:31 > 0:27:34with stuff dripping down.
0:27:34 > 0:27:36Yeah? So that needs to be deep-cleaned as well.
0:27:39 > 0:27:41Dirt still seems to be Chen's biggest problem.
0:27:42 > 0:27:45That's a lot of years of gunge.
0:27:45 > 0:27:47There's been a go at cleaning.
0:27:47 > 0:27:50It needs more, yeah? If you'd done nothing,
0:27:50 > 0:27:53I'd have had to prosecute you and I don't want to do that.
0:27:54 > 0:27:57This is pretty horrible down here, Chen.
0:27:57 > 0:27:58I mean, you've got...
0:27:59 > 0:28:02You've got a pest control box, ironically,
0:28:02 > 0:28:05covered in gunge and rubbish.
0:28:06 > 0:28:09Yeah, it's really...
0:28:09 > 0:28:12You really need to do more cleaning.
0:28:12 > 0:28:16It's time for Richard to deploy his secret weapon - the bug spray.
0:28:16 > 0:28:19It's the only way he can be sure there are no uninvited guests
0:28:19 > 0:28:22lurking behind the kitchen units.
0:28:22 > 0:28:24If there is anything, they'll all come running out.
0:28:27 > 0:28:31Our nightmare would be cockroaches staggering out of that.
0:28:31 > 0:28:34Luckily for Chen, no creepy-crawlies appear.
0:28:36 > 0:28:39With this level of cleaning, this kind of stuff...
0:28:39 > 0:28:42I wanted it immaculate, yeah?
0:28:42 > 0:28:45The kitchen is cleaner than on Richard's first visit,
0:28:45 > 0:28:50but Chen still has a long way to go to make this food inspector happy.
0:28:50 > 0:28:51I think we need to do more cleaning.
0:28:51 > 0:28:56- I want to see all those edges and things cleaned out properly.- Yeah.
0:28:56 > 0:28:59I'll pop back on Thursday just to check.
0:28:59 > 0:29:00If you hadn't done anything,
0:29:00 > 0:29:03I would have had to have prosecuted you, yeah?
0:29:03 > 0:29:05It's good, but you could do better, yeah?
0:29:05 > 0:29:07So there's more work to do.
0:29:08 > 0:29:12Richard gives Chen one more chance to clean up his act.
0:29:12 > 0:29:15Join us later to find out if he's done enough.
0:29:15 > 0:29:17That's a pretty miserable sight for a cockroach, that.
0:29:23 > 0:29:25'Earlier, we saw the difference
0:29:25 > 0:29:28'between a top-quality home-made chicken nugget...'
0:29:28 > 0:29:31Some chicken breast, fresh breadcrumbs and a few herbs?
0:29:31 > 0:29:32Plain and simple.
0:29:32 > 0:29:35'..and some shop-bought chicken nuggets.'
0:29:35 > 0:29:38Hmm. It looks a bit like dough. It doesn't look like chicken.
0:29:38 > 0:29:41'The other place to buy nuggets is the local takeaway,
0:29:41 > 0:29:44'where they're piping hot and ready to eat, but...'
0:29:44 > 0:29:47There's no labelling at all on the packets
0:29:47 > 0:29:50of these takeaway chicken nuggets,
0:29:50 > 0:29:53so does anybody know exactly what they're eating?
0:29:55 > 0:29:58I think the chicken nuggets are made out of breast pieces.
0:29:58 > 0:30:00The bit no-one wants, really.
0:30:00 > 0:30:02- Breasts?- Off-cuts.
0:30:02 > 0:30:04I think there's bone in there.
0:30:04 > 0:30:06In my chicken nuggets, I think there's feet.
0:30:06 > 0:30:07The breast of the chicken?
0:30:07 > 0:30:10I believe they use the chicken butt to make chicken nuggets,
0:30:10 > 0:30:11these chicken nuggets.
0:30:11 > 0:30:13'It seems the public can't tell me
0:30:13 > 0:30:16'what's actually in my takeaway nuggets,
0:30:16 > 0:30:20'so to get the truth, I sent my batch to a lab for testing.
0:30:20 > 0:30:24'And I'm going to reveal the results to a class of self-confessed
0:30:24 > 0:30:26'nugget lovers at a school in north London.'
0:30:27 > 0:30:29Anyone like chicken nuggets?
0:30:29 > 0:30:31ALL: Yes!
0:30:32 > 0:30:36What I'd like you to do is all take a chicken nugget, but don't eat it.
0:30:36 > 0:30:37Just hold it, OK?
0:30:37 > 0:30:39Everyone take one, and teachers too.
0:30:39 > 0:30:42- Do you like chicken nuggets? TEACHER:- Love chicken nuggets.
0:30:42 > 0:30:44You love chicken nuggets? OK.
0:30:44 > 0:30:47So what is it about chicken nuggets that you like? Go on, you tell me.
0:30:47 > 0:30:49I just like how tender it is, I guess.
0:30:49 > 0:30:52The batter is quite crunchy,
0:30:52 > 0:30:56but then the inside is nice and smooth, so it's a nice combination.
0:30:56 > 0:31:00Anyone really, now, desperate to bite that chicken nugget?
0:31:00 > 0:31:01ALL: Yes!
0:31:01 > 0:31:02OK.
0:31:02 > 0:31:06So what do you think's the main ingredient in the chicken nugget?
0:31:06 > 0:31:10- THEY REPEAT ONE BY ONE: Chicken. - Chicken.- Chicken.- Chicken.
0:31:10 > 0:31:13So you think there would be chicken in a chicken nugget?
0:31:13 > 0:31:15ALL: Yes!
0:31:15 > 0:31:19OK, now, I'm going to introduce you to a friend of mine,
0:31:19 > 0:31:21Mr Butcher, who we can call Struan.
0:31:21 > 0:31:23Struan. Give him a round of applause.
0:31:23 > 0:31:27Right, what Struan's going to do is chop up the chicken
0:31:27 > 0:31:30and we're going to try and work out which part of the chicken
0:31:30 > 0:31:33goes into the chicken nuggets, OK? So could you talk us through?
0:31:33 > 0:31:35- You're going to chop it up for us, aren't you?- Sure, yeah.
0:31:35 > 0:31:37Just going to take it from...
0:31:37 > 0:31:38Split the legs off here.
0:31:40 > 0:31:43So these are all the bits of meat that,
0:31:43 > 0:31:46- if you've ever had a roast, these are the bits you'd be eating.- Yep.
0:31:46 > 0:31:49OK, so there goes the breast and the wing.
0:31:49 > 0:31:50Yep.
0:31:50 > 0:31:53So this is what you would get at a butcher's shop as a chicken breast.
0:31:53 > 0:31:56You all still desperate to eat your chicken nuggets?
0:31:56 > 0:31:58ALL: Yeah. GABY: Just wait a moment, OK?
0:31:58 > 0:32:00So what are we left with there?
0:32:00 > 0:32:02This is really the carcass of the chicken.
0:32:02 > 0:32:04What would you do with the carcass?
0:32:04 > 0:32:07It can be used for making stocks or soups,
0:32:07 > 0:32:10and once it's served that purpose, it's discarded, so put in the bin.
0:32:10 > 0:32:12But maybe not.
0:32:12 > 0:32:14Oh, OK.
0:32:14 > 0:32:16Would you like to give it a scrape for me, please?
0:32:16 > 0:32:17I can do that, of course.
0:32:17 > 0:32:20'Struan collects up all the leftover bits he wouldn't sell.
0:32:20 > 0:32:23'That includes any remaining meat, excess skin,
0:32:23 > 0:32:25'connective tissue and cartilage,
0:32:25 > 0:32:28'and anything else that would usually end up in the bin.'
0:32:28 > 0:32:30Anybody fancy eating any of this?
0:32:30 > 0:32:31ALL: No!
0:32:31 > 0:32:33Or any more connective tissue like...
0:32:33 > 0:32:35ALL: No!
0:32:35 > 0:32:36Want to have a closer look at that?
0:32:36 > 0:32:38ALL: Eww!
0:32:38 > 0:32:42'There's actually no legal minimum amount of chicken in a nugget.
0:32:42 > 0:32:44'Ours contained as little as 40% meat.
0:32:44 > 0:32:48'A portion of six nuggets can also contain over 70%
0:32:48 > 0:32:52'of the recommended daily allowance of fat for five-to-ten-year-olds.'
0:32:52 > 0:32:53Right, now...
0:32:58 > 0:33:00ALL: Eww!
0:33:00 > 0:33:01Disgusting!
0:33:03 > 0:33:05OK, guys.
0:33:06 > 0:33:08ALL: Eww!
0:33:11 > 0:33:13ALL: Eww!
0:33:14 > 0:33:15That's disgraceful!
0:33:19 > 0:33:21So you saw what you put in there.
0:33:21 > 0:33:24That's what's inside your chicken nugget.
0:33:24 > 0:33:26ALL: Eww!
0:33:26 > 0:33:30Hands up who really doesn't want their chicken nugget now.
0:33:33 > 0:33:35Now some of you wouldn't eat it again. Why is that?
0:33:36 > 0:33:40The fat of the chicken isn't really that nice.
0:33:40 > 0:33:42That fat and salt and... Eww.
0:33:42 > 0:33:45What's in it, I would never, like,
0:33:45 > 0:33:47- want to eat one of those things.- Really?
0:33:47 > 0:33:49It really is, it's disgusting.
0:33:49 > 0:33:52All we want to know as consumers is what's in our food,
0:33:52 > 0:33:54especially when it comes to kids' favourites.
0:33:54 > 0:33:58Now you know what's in some cheap chicken nuggets, the choice is yours.
0:34:03 > 0:34:05What are you doing? Didn't you see how those are made?
0:34:05 > 0:34:07Good enough for the kids, good enough for me.
0:34:07 > 0:34:09But there's hardly any chicken in them.
0:34:09 > 0:34:11But what you don't realise is
0:34:11 > 0:34:13I don't really like chicken anyway.
0:34:21 > 0:34:24Back in Coventry, filth-fighter Nicki is heading back
0:34:24 > 0:34:27to a takeaway restaurant she shut down the day before.
0:34:27 > 0:34:29You've got cockroaches.
0:34:29 > 0:34:32We can't leave you open with cockroaches, all right?
0:34:32 > 0:34:33They are a massive food pest.
0:34:35 > 0:34:36The takeaway can't open
0:34:36 > 0:34:40until Nicki is convinced all unwanted visitors have cleared out.
0:34:40 > 0:34:43The owner's livelihood depends on being open for trade,
0:34:43 > 0:34:46so it's a race against time to clean up his act.
0:34:46 > 0:34:49I'm hoping to see that there's some changes in the business.
0:34:49 > 0:34:50Maybe they've started some cleaning,
0:34:50 > 0:34:52definitely got their pest contractor out
0:34:52 > 0:34:55and he's actually taken on board what we've said.
0:34:55 > 0:34:57Thank you for coming in.
0:34:57 > 0:35:01Great progress seems to have been made just 12 hours after closure.
0:35:01 > 0:35:04Pest control have been in and they're already redecorating,
0:35:04 > 0:35:06but Nicki is suspicious.
0:35:06 > 0:35:10- What are you doing here now, then? Have you cleaned?- First clean.
0:35:10 > 0:35:13- You cleaned first.- Yeah. First, I clean.- And then paint. OK.
0:35:13 > 0:35:17Nicki's concerned they're taking short cuts.
0:35:17 > 0:35:20I can't stress enough, we do need to make sure this has gone properly.
0:35:20 > 0:35:23If we've got any doubt, we can't reopen you. OK?
0:35:23 > 0:35:29But the owner is adamant he and pest control have done a thorough job.
0:35:29 > 0:35:33- We've done the spray.- Did you spray everywhere, or just in the cupboard?
0:35:33 > 0:35:35- Just in the cupboard.- OK.
0:35:35 > 0:35:39As well as spraying, pest control have laid down traps to
0:35:39 > 0:35:42monitor the amount of pest activity on the premises.
0:35:42 > 0:35:45There's quite a few, see, already.
0:35:50 > 0:35:54They're all clear. A lot of them have still got stuff on them.
0:35:54 > 0:35:57They do take a long time to die as well. That one's still alive.
0:35:57 > 0:36:01When we actually come back, if we see any cockroaches anywhere,
0:36:01 > 0:36:04not just on the traps, but on a shelf or dead on the floor,
0:36:04 > 0:36:06we'll still assume that there's a problem.
0:36:06 > 0:36:11Live cockroaches in the traps means the issue hasn't yet been resolved.
0:36:11 > 0:36:16- Oh, right.- Nicki has some more unwelcome news for the takeaway.
0:36:16 > 0:36:19Every scrap of food made in any kitchen
0:36:19 > 0:36:22contaminated by cockroaches has to be binned.
0:36:22 > 0:36:26It's such a shame, but it's food which may have been contaminated.
0:36:26 > 0:36:29Can't risk it ending up on somebody's pizza.
0:36:29 > 0:36:32So these are the doughs you made last night, are they?
0:36:32 > 0:36:34They've got to go as well, yeah.
0:36:34 > 0:36:36Just can't risk it.
0:36:36 > 0:36:39Even the food in the freezer has to be chucked away.
0:36:39 > 0:36:42It's the policy of the local council to dispose of any food
0:36:42 > 0:36:44made on the premise.
0:36:44 > 0:36:46We do need to get rid of these as well.
0:36:49 > 0:36:52Before she goes, Nicki has one last corner to check,
0:36:52 > 0:36:57back inside that cupboard where she first discovered those roaches.
0:36:57 > 0:37:01Have you got a knife or something? Give us your scraper.
0:37:01 > 0:37:05Down here, you've still got a load of crud.
0:37:05 > 0:37:10All this needs to be somehow got out cos all that there is just
0:37:10 > 0:37:12something they're going to live off.
0:37:12 > 0:37:16Cos it's all debris and grease that they're going to eat.
0:37:16 > 0:37:19There's still a long way to go before the venue is clean
0:37:19 > 0:37:20enough to be reopened.
0:37:20 > 0:37:23I don't think they can see the whole picture at the moment,
0:37:23 > 0:37:26so they need it pointing out to them that this needs to go, that needs
0:37:26 > 0:37:30to go, and this needs to be tidied and that needs to be got rid of.
0:37:30 > 0:37:33The food safety officers will keep a close eye on progress
0:37:33 > 0:37:35and if they're not satisfied,
0:37:35 > 0:37:39this Coventry kitchen won't be serving customers any time soon.
0:37:44 > 0:37:47Earlier in the programme, I discovered the lengths some
0:37:47 > 0:37:51farmers are going to in an effort to stop campylobacter.
0:37:51 > 0:37:54We're now changing shoes again.
0:37:54 > 0:37:57But even super-tight bio-security,
0:37:57 > 0:38:01the type of thing David's doing on his farm, is not always enough.
0:38:01 > 0:38:04You cannot tell by looking at this batch of birds
0:38:04 > 0:38:06whether they've got it or not.
0:38:06 > 0:38:09Campylobacter is on the rise.
0:38:09 > 0:38:13It turns out there are plenty of ways to kills campylobacter,
0:38:13 > 0:38:17but I'll be honest with you, none of them sound very appealing.
0:38:19 > 0:38:23- What is that particular chicken swimming in right now?- Chlorine.
0:38:23 > 0:38:28- Or sodium hypochlorite.- And what does that do to the campylobacter?
0:38:28 > 0:38:30Chlorine is a very reactive substance
0:38:30 > 0:38:32and it will destroy parts of the bacteria.
0:38:32 > 0:38:37Is this something that is taking place around the world right now?
0:38:37 > 0:38:41It's something which is used quite often in the US.
0:38:41 > 0:38:45'This chemical intervention is not allowed in the EU.
0:38:45 > 0:38:47'The US says it's safe and doesn't affect taste,
0:38:47 > 0:38:50'but chlorine is not the only solution.'
0:38:50 > 0:38:55- Robert, this time, our chicken is swimming in lactic acid.- Yes.
0:38:55 > 0:38:57'Lactic acid might sound scary,
0:38:57 > 0:39:00'but is in fact a naturally occurring substance.
0:39:00 > 0:39:02'You find it in dairy products.
0:39:02 > 0:39:06'The EU has looked into using it and says it's safe to use,
0:39:06 > 0:39:09'but it also says there's not yet enough evidence to prove it
0:39:09 > 0:39:12'works, so is there anything else the industry could do?'
0:39:12 > 0:39:15There are a number of methods that other groups are trying.
0:39:15 > 0:39:17For example, flash freezing,
0:39:17 > 0:39:21so you very rapidly freeze the surface of the carcass
0:39:21 > 0:39:25and that's supposedly able to kill bacteria on the surface
0:39:25 > 0:39:28without damaging the quality of the carcass.
0:39:28 > 0:39:31'So, if farmers are unable to keep campylobacter
0:39:31 > 0:39:35'out of their flocks and treatments to kill the bug are still
0:39:35 > 0:39:39'banned in the EU, what exactly is the poultry industry doing about it?
0:39:39 > 0:39:43'I've come to meet Andrew Large of the British Poultry Council
0:39:43 > 0:39:45'the body which represents chicken producers.
0:39:45 > 0:39:47'And in case you're wondering, yes,
0:39:47 > 0:39:49'I do have to wear the blue boiler suit.'
0:39:49 > 0:39:52The poultry industry does seem to have a problem here.
0:39:52 > 0:39:56It's delivering birds into people's homes that have a bug that
0:39:56 > 0:39:59could kill them, but you don't seem to be doing anything.
0:39:59 > 0:40:02The poultry industry takes incredibly seriously its responsibility
0:40:02 > 0:40:03to provide safe food.
0:40:03 > 0:40:06The industry's spending millions of pounds every year.
0:40:06 > 0:40:09Lots of things being done, from on-farm bio-security,
0:40:09 > 0:40:13innovations in the processing plant, and the consumer does also have a
0:40:13 > 0:40:17role to play in good kitchen hygiene and cooking the poultry properly.
0:40:17 > 0:40:19It does feel like the emphasis is on the consumer now,
0:40:19 > 0:40:22once this bird comes into their house,
0:40:22 > 0:40:25to do what they have to do to protect themselves.
0:40:25 > 0:40:27Despite the bio-security measures and everything else,
0:40:27 > 0:40:30there doesn't seem to be a great change.
0:40:30 > 0:40:32The emphasis is not all on the consumer.
0:40:32 > 0:40:33The fact is there's no silver bullet.
0:40:33 > 0:40:36There's lots of little things that need to be done,
0:40:36 > 0:40:39all the way along the supply chain, to make a difference,
0:40:39 > 0:40:43and that includes the consumer having good kitchen hygiene and cooking the poultry properly.
0:40:43 > 0:40:48When can you tell me that campylobacter won't be the problem it is right now?
0:40:48 > 0:40:51Is it possible to make that guarantee or promise?
0:40:51 > 0:40:54All I can say is the companies involved are investing
0:40:54 > 0:40:57a lot of money and a lot of time and effort on doing lots of things right
0:40:57 > 0:41:01the way through the supply process to aim to resolve the problem.
0:41:01 > 0:41:05The poultry industry and the Food Standards Agency both say
0:41:05 > 0:41:09they're taking campylobacter very seriously indeed
0:41:09 > 0:41:12and they're doing everything they can to come up with
0:41:12 > 0:41:15a concrete solution, but until they do, it's up to us
0:41:15 > 0:41:20to do everything we can to protect ourselves.
0:41:20 > 0:41:24You can't tell by taste or look if a chicken has campylobacter,
0:41:24 > 0:41:28so it's not worth taking any chances. Don't wash raw chicken.
0:41:28 > 0:41:31This can spread the bug onto other surfaces.
0:41:31 > 0:41:34And make sure you cook your chicken thoroughly.
0:41:34 > 0:41:37If cooked properly, campylobacter will be killed.
0:41:37 > 0:41:42Wash down any surfaces and kitchen utensils after handling raw chicken.
0:41:47 > 0:41:52In Oxford, Richard Kuziara is returning to the Pink Giraffe.
0:41:52 > 0:41:56It's his third visit to the Chinese restaurant and he's keen to see
0:41:56 > 0:41:59whether owner Chen has improved the standard of hygiene.
0:41:59 > 0:42:02Today, I'd like to see it... I would like to see it immaculate.
0:42:02 > 0:42:06The restaurant has a food hygiene rating of one.
0:42:06 > 0:42:07During his last visit,
0:42:07 > 0:42:10Richard was worried about the levels of dirt in the kitchen.
0:42:10 > 0:42:13That's a lot of years of gunge.
0:42:13 > 0:42:18There was muck under the kitchen counter and behind the fridge.
0:42:18 > 0:42:22- Now, it's a different story. - Ah, yeah. That's beautiful.
0:42:22 > 0:42:24The floors are spotless.
0:42:24 > 0:42:27That's a pretty miserable sight for a cockroach, that.
0:42:27 > 0:42:30There's nothing to eat there. That's good.
0:42:30 > 0:42:33The Pink Giraffe gets a clean bill of health.
0:42:33 > 0:42:37Really appreciate all your hard work. As it is today, I would eat here.
0:42:37 > 0:42:40Right? So let's try and keep it that way.
0:42:40 > 0:42:45I'm happy with today's inspection. We'll try to keep it on every week.
0:42:45 > 0:42:50Pink Giraffe keeps its "one" rating for now, but if Chen can keep
0:42:50 > 0:42:53to this standard, he could improve his score next time.
0:42:53 > 0:42:56Hopefully, we made a difference there, he's going
0:42:56 > 0:43:00in the right direction. He's got the idea. I think...
0:43:00 > 0:43:03I'm really hoping that next time we do a routine inspection that
0:43:03 > 0:43:08place is going to be as it is today, pretty much, but only time will tell.
0:43:08 > 0:43:10But I'm hopeful.
0:43:11 > 0:43:13As many as a million of us
0:43:13 > 0:43:17every single year in the UK will get food poisoning.
0:43:17 > 0:43:21It happens when our ingredients get contaminated in the food chain.
0:43:21 > 0:43:24From growing in the ground, grazing in the field,
0:43:24 > 0:43:28to ending up on our plate. Now, each week,
0:43:28 > 0:43:32we will be telling you about the worst cases of food poisoning
0:43:32 > 0:43:35in the UK, and hopefully giving you a few useful tips
0:43:35 > 0:43:37to make sure you're not the next victim.
0:43:37 > 0:43:41These are The Poison Files.
0:43:43 > 0:43:45Now, in most cases of food poisoning,
0:43:45 > 0:43:47it's pretty easy to identify which food was
0:43:47 > 0:43:51contaminated by bacteria, but tonight's Poison File
0:43:51 > 0:43:54presented the food inspectors with something of a mystery.
0:43:56 > 0:43:59This week, we focus on one of the biggest British food
0:43:59 > 0:44:02poisoning outbreaks of the decade, and it all kicked off in
0:44:02 > 0:44:05Newcastle after the Street Spice Festival in March of last year.
0:44:05 > 0:44:08It was set up by this man, Bob Arora,
0:44:08 > 0:44:11the owner of upmarket Indian restaurant Sachins.
0:44:11 > 0:44:14We expected about 8,000 people over three days, but we got 12,000,
0:44:14 > 0:44:17so in terms of numbers, it was amazing.
0:44:17 > 0:44:20There was all different food stands, all different smells going on.
0:44:20 > 0:44:22It was just really exciting.
0:44:22 > 0:44:25As you walked in, it was hundreds of people milling around in there.
0:44:25 > 0:44:28The atmosphere was really good, really friendly,
0:44:28 > 0:44:31it was quite lively, tried quite a few different foods,
0:44:31 > 0:44:34a couple of drinks and yeah, really enjoyed it.
0:44:34 > 0:44:36The festival was put on in commemoration of Bob's
0:44:36 > 0:44:41brother-in-law, Punjabi hip-hop producer Kuly Ral.
0:44:41 > 0:44:46Tragically, he died from a brain tumour aged just 35.
0:44:46 > 0:44:47We raised loads of money for charity.
0:44:47 > 0:44:51We raised over 20,500 and that was the biggest amount Brain Tumour
0:44:51 > 0:44:55have ever had from one event, so it was good in that sense.
0:44:55 > 0:44:58But, yes, it's just amazing how things can sort of turn round
0:44:58 > 0:45:00within hours.
0:45:00 > 0:45:03Shortly after the festival ended,
0:45:03 > 0:45:08the good vibes started to turn into strange rumblings.
0:45:08 > 0:45:13It began with me feeling generally unwell.
0:45:13 > 0:45:17A cold sweat, kind of sweating and feeling generally weak.
0:45:17 > 0:45:20And not everybody started suffering whilst in the comfort
0:45:20 > 0:45:22of their own home.
0:45:22 > 0:45:24We were playing golf, we got to the tenth tee
0:45:24 > 0:45:27and I realised I couldn't wait any longer.
0:45:27 > 0:45:31Unfortunately, we were in the middle of the golf course and there was no toilets about.
0:45:31 > 0:45:35I had to jump over the fence and go in the woods and do what the bears do.
0:45:35 > 0:45:37That poor festival goer, like many others,
0:45:37 > 0:45:41was suffering from a nasty bout of diarrhoea.
0:45:41 > 0:45:45That can occur when harmful bacteria invade the lining of intestine
0:45:45 > 0:45:47and colon.
0:45:47 > 0:45:51Within two days, 65 people had got in touch with
0:45:51 > 0:45:54Newcastle food safety officer Paula Davies.
0:45:54 > 0:45:58By day 11, this number had jumped to over 400.
0:45:58 > 0:46:02Testing started to reveal they had salmonella poisoning.
0:46:02 > 0:46:06We knew without any doubt that this was the biggest outbreak
0:46:06 > 0:46:08any of us had ever been involved in.
0:46:08 > 0:46:11But what had been the cause of the outbreak?
0:46:11 > 0:46:14Paula, now working with Public Health England,
0:46:14 > 0:46:15began to investigate.
0:46:15 > 0:46:19The biggest problem was there'd been 18 different food stalls,
0:46:19 > 0:46:22all serving a variety of different dishes.
0:46:22 > 0:46:26We basically just said - person A ate this, this, this and this,
0:46:26 > 0:46:30Person B ate this, this, this and this. Eventually, there was
0:46:30 > 0:46:34one stall that was being named by every single person.
0:46:34 > 0:46:38The stall was known as Dosa Hut, not a trading restaurant,
0:46:38 > 0:46:43but a temporary catering company with no kitchen of its own.
0:46:43 > 0:46:46The food was prepared in Sachins' kitchen by a guest chef,
0:46:46 > 0:46:48under Bob's supervision.
0:46:50 > 0:46:54We made the decision to go down to the Sachins kitchen where the food
0:46:54 > 0:46:59for the Dosa Hut had been prepared, to start an on-site investigation.
0:47:01 > 0:47:04There was about 15 people came down, asking me questions.
0:47:04 > 0:47:07They were taking swab tests of everything, every surface,
0:47:07 > 0:47:11and it was just unbelievable. My mind wasn't there, it was...
0:47:11 > 0:47:14People asking you this, that and the other.
0:47:14 > 0:47:17It was like a blur, it really was. It was unbelievable.
0:47:17 > 0:47:21Now, the food normally associated with food poisoning are
0:47:21 > 0:47:23raw meat, chicken and eggs.
0:47:23 > 0:47:25But when the safety officers went to Sachins,
0:47:25 > 0:47:30they tested just about everything, including fresh ginger, raw rice,
0:47:30 > 0:47:35cooked rice, the lentils and the chicken in some of their dishes,
0:47:35 > 0:47:36and even the chillies.
0:47:36 > 0:47:40All the samples were sent to a lab in York for analysis
0:47:40 > 0:47:43and they were all sent back.
0:47:43 > 0:47:45The results? Negative.
0:47:45 > 0:47:47They'd hit a dead end.
0:47:47 > 0:47:50That is, until the inspectors decided to analyse
0:47:50 > 0:47:54an innocent-looking relish served with every Dosa Hut dish -
0:47:54 > 0:47:58a coconut chutney containing raw curry leaves.
0:47:58 > 0:48:02The curry leaves were sent to the lab and they tested positive for
0:48:02 > 0:48:06salmonella, one of the most common causes of food poisoning worldwide.
0:48:06 > 0:48:11Now, there are over 2,500 types of salmonella and in the UK,
0:48:11 > 0:48:16we're used to seeing the same type time and time again.
0:48:16 > 0:48:19But in this case, it was a very unusual strain -
0:48:19 > 0:48:24the same unusual strain found in the stool samples of our festival goers.
0:48:24 > 0:48:25Bingo!
0:48:25 > 0:48:29At long last, the investigation had made a breakthrough.
0:48:29 > 0:48:32The type of salmonella that was in the human samples
0:48:32 > 0:48:36and on the curry leaves was a really unusual strain of salmonella.
0:48:36 > 0:48:38It was called salmonella agona
0:48:38 > 0:48:41and it had never been seen before in this country.
0:48:41 > 0:48:44This was really strong evidence.
0:48:44 > 0:48:46When we found out it was curry leaves,
0:48:46 > 0:48:49you could have literally knocked me down with a feather.
0:48:49 > 0:48:52I was amazed that a simple curry leaf could be so dangerous.
0:48:52 > 0:48:56Although they'd found the culprit, the investigation wasn't over.
0:48:56 > 0:48:59The council suspected the curry leaves had been contaminated
0:48:59 > 0:49:02long before they entered Bob's kitchen,
0:49:02 > 0:49:05probably in their country of origin - Pakistan.
0:49:05 > 0:49:07But they still had to decide whether Bob
0:49:07 > 0:49:10and the chef were ultimately responsible for the outbreak.
0:49:10 > 0:49:14Selling food that makes people ill is an offence under food safety law,
0:49:14 > 0:49:19there's no doubt about that, and we were taking it incredibly seriously.
0:49:19 > 0:49:24So we know the curry leaf had been used raw in the chutney,
0:49:24 > 0:49:28so then we really had to look at whether that was
0:49:28 > 0:49:32an irresponsible thing for the chef to have done - is it reasonable for
0:49:32 > 0:49:37him to have known that those curry leaves could have been contaminated?
0:49:37 > 0:49:38It was a trying time for Bob.
0:49:38 > 0:49:41In catering, you never want to see anyone be ill,
0:49:41 > 0:49:44or even have the slightest side-effect, or whatever.
0:49:44 > 0:49:47It was demoralising. I had to go in with a solicitor to be
0:49:47 > 0:49:51interviewed by one of the EHO people, with various questions.
0:49:51 > 0:49:55We did a lot of investigation at this stage with chefs
0:49:55 > 0:49:58up and down the country who work with curries
0:49:58 > 0:50:03and what we found out was that chefs do a variety of different things.
0:50:03 > 0:50:06Some cook them and some don't.
0:50:07 > 0:50:09After three months of investigation
0:50:09 > 0:50:13the council decided not to take formal action in this case.
0:50:13 > 0:50:17Their decision took into account the fact that the chef had
0:50:17 > 0:50:19thoroughly washed the curry leaves
0:50:19 > 0:50:22and the lack of clear official advice about the use of curry leaves,
0:50:22 > 0:50:27along with the overall good standards of food hygiene at the festival.
0:50:27 > 0:50:30As far as the council were concerned, we did everything by the book,
0:50:30 > 0:50:32we did all the things we could do,
0:50:32 > 0:50:35we had risk assessments, everything was there,
0:50:35 > 0:50:38but a curry leaf just literally slipped through the net and...
0:50:38 > 0:50:43Just can't believe how dangerous it could be and how dangerous it was.
0:50:43 > 0:50:45Coming up, I find out how to avoid getting
0:50:45 > 0:50:48food poisoning from curry leaves and herbs.
0:50:54 > 0:50:57In Coventry, a takeaway's been closed for business
0:50:57 > 0:51:00because it's been invaded by insects.
0:51:00 > 0:51:04- Do you think it's just in there? I reckon it must be everywhere. - Oh, they must be.
0:51:04 > 0:51:06The food inspectors have returned several times
0:51:06 > 0:51:08to keep an eye on developments.
0:51:08 > 0:51:12A lot of them have got stuff on them. That one's still alive.
0:51:12 > 0:51:14When we actually come back, if we see any cockroaches anywhere,
0:51:14 > 0:51:18not just on the traps but on a shelf or dead on the floor,
0:51:18 > 0:51:20we'll assume that there's a problem.
0:51:22 > 0:51:23Today, ten days after the closure,
0:51:23 > 0:51:26officers Carol Crowley and Kay Hemmings
0:51:26 > 0:51:29will only give the all-clear if they are satisfied the people of Coventry
0:51:29 > 0:51:33can eat the food here knowing that the bugs didn't get to it first.
0:51:33 > 0:51:35We need to check the traps,
0:51:35 > 0:51:39then look at the servery area where we found some cleaning issues,
0:51:39 > 0:51:42and then take a view on where we are today.
0:51:42 > 0:51:45That's what we're wanting to see, nice and clear in there.
0:51:45 > 0:51:48Again, clear in there. There's no disturbance of the glue at all.
0:51:48 > 0:51:52Clean traps suggest that the cockroach problem may finally
0:51:52 > 0:51:53be under control.
0:51:53 > 0:51:56Their pest controller sprayed the whole building,
0:51:56 > 0:51:59so there's treatment been done throughout now.
0:51:59 > 0:52:01And they've just informed me that they
0:52:01 > 0:52:04haven't found anything on their last couple of visits.
0:52:04 > 0:52:07But to keep the pests away, the takeaway needs to maintain
0:52:07 > 0:52:09an extremely high level of cleanliness.
0:52:09 > 0:52:12It does feel...lighter and cleaner,
0:52:12 > 0:52:15so they clearly have put in so much effort.
0:52:15 > 0:52:18The takeaway may be looking spick-and-span now
0:52:18 > 0:52:22but the owner will have to keep on top of his hygiene regime
0:52:22 > 0:52:24to ensure the pests don't come back.
0:52:24 > 0:52:27- You must have sanitiser all the time.- OK.
0:52:27 > 0:52:31And every day you clean, you degrease
0:52:31 > 0:52:33and you sanitise everywhere.
0:52:33 > 0:52:34- But I'm a lot happier.- OK.
0:52:36 > 0:52:39Has the takeaway made enough improvements to open up today?
0:52:40 > 0:52:43We feel that it's safe now for you to reopen,
0:52:43 > 0:52:45and then we'll carry on from there.
0:52:49 > 0:52:53Earlier, we heard how last year over 400 people came down with
0:52:53 > 0:52:56food poisoning after the Street Spice Festival in Newcastle,
0:52:56 > 0:53:00because of a very unlikely ingredient.
0:53:00 > 0:53:03Imported curry leaves.
0:53:03 > 0:53:06We like herbs in our food and we're very happy to eat them
0:53:06 > 0:53:09at restaurants, but how do we know these herbs are safe?
0:53:09 > 0:53:13And what's the best way of cooking and cleaning your herbs at home?
0:53:13 > 0:53:15Well, to find out, I've come to visit
0:53:15 > 0:53:19Michelin-star-award-winning Indian chef Atul Kochhar.
0:53:19 > 0:53:22- Chris, how are you?- Yeah, great to see you. What a lovely place.
0:53:22 > 0:53:25- Oh, thank you.- Erm, you're going to talk me through herbs today, right?
0:53:25 > 0:53:27I will indeed.
0:53:27 > 0:53:30'Atul cooks with fresh herbs every day and knows more than anyone
0:53:30 > 0:53:34'the different ways of poison-proofing them.'
0:53:34 > 0:53:37When you pick up the coriander, I always take my fingers near to
0:53:37 > 0:53:39where the rubber band is, to the bunch end.
0:53:39 > 0:53:43I try to put my fingers through that. Do you feel some soil?
0:53:43 > 0:53:46- If you just do that. - Oh, yes, I can.- Absolutely.- Ah.
0:53:46 > 0:53:48This is hidden soil, hidden earth,
0:53:48 > 0:53:50- which you really need to wash it off. - Yeah.
0:53:50 > 0:53:52A lot of people say, it looks good,
0:53:52 > 0:53:54take it out the fridge, chop, chop, chop, you're done.
0:53:54 > 0:53:57- That's exactly what I would have done.- That's where you fall ill.
0:53:57 > 0:54:00- OK, so now it's time to wash and get rid of all that dirt.- Absolutely.
0:54:00 > 0:54:03I know how I do it at home, under the tap - whoa-ho-ho! -
0:54:03 > 0:54:06- but I don't think that's good enough for you, is it?- No, it's not,
0:54:06 > 0:54:10- so I will give you proper training how to do the washing up.- OK.
0:54:10 > 0:54:12- Your position here.- I'm in the sink, OK.- Right.
0:54:12 > 0:54:15- We've got the herbs here.- OK, so this is the coriander and mint.
0:54:15 > 0:54:19So what we do, we fill the bowl first with cold water.
0:54:19 > 0:54:23- Yeah, and just dump them in?- Dump them in.- Do I just leave it to...
0:54:23 > 0:54:26Yes, just wash them with your fingers nicely.
0:54:26 > 0:54:31- But gently.- Yeah, gently. We call it gentle but vigorous action.
0:54:31 > 0:54:35- Gentle but vigorous.- So you can drain this water.- Yep, drain it?
0:54:35 > 0:54:36Drain it, please.
0:54:39 > 0:54:42- OK, done?- Done, and then two times more...
0:54:42 > 0:54:45- You do it three times? - Three times.
0:54:45 > 0:54:47The first time round you wanted to wash it vigorously
0:54:47 > 0:54:50and also wanted the water to pass through.
0:54:50 > 0:54:52Now, next two times, you want to lift the herbs gently
0:54:52 > 0:54:56so that all the earth and all the dirt can go to the bottom of the pan,
0:54:56 > 0:54:59and then you can drain them after lifting the herbs.
0:55:00 > 0:55:02- OK, done.- That's it, it's done now.
0:55:02 > 0:55:06'So that's how to wash coriander, but what about the herb that caused
0:55:06 > 0:55:10'so much havoc at the Newcastle street festival?'
0:55:10 > 0:55:11- Curry leaves...- Curry leaves, yes.
0:55:11 > 0:55:13..I've got to say are a mystery to me.
0:55:13 > 0:55:15So what are you looking for here?
0:55:15 > 0:55:17Absolutely fresh leaves will be really strong and hard
0:55:17 > 0:55:20and they will be shiny bright green.
0:55:20 > 0:55:22Now, on the face of it, they look OK.
0:55:23 > 0:55:24Yeah?
0:55:24 > 0:55:27But if you look closely, look at the leaves, they're slightly eaten.
0:55:27 > 0:55:31- Ah, yes.- And they've been eaten by a bug or an insect.- Right.
0:55:31 > 0:55:34- And you don't want that in your food. - No, so you get rid of those.
0:55:34 > 0:55:35You have to get rid of those.
0:55:35 > 0:55:40'Once that's done, the curry leaves should be washed thoroughly,
0:55:40 > 0:55:44'and to disinfect most of the bacteria, too,
0:55:44 > 0:55:46'Atul has a trick up his sleeve.'
0:55:46 > 0:55:50- Now what do we do?- Right. Now, what we do for the herbs like this,
0:55:50 > 0:55:52or the herbs or spices like this,
0:55:52 > 0:55:56we will use one part of vinegar, ten parts of water.
0:55:56 > 0:55:59It's safe and natural and it sanitises the food perfectly well.
0:55:59 > 0:56:03- So, people at home, normal white vinegar, that will do the trick? - Absolutely.- OK.
0:56:03 > 0:56:08'Vinegar contains around 5% acetic acid.
0:56:08 > 0:56:12'This is strong enough to kill the majority of common bacteria and viruses
0:56:12 > 0:56:15'and is safe for human consumption.'
0:56:15 > 0:56:19We'll leave it there for a good one, 1½ minute, no more than that,
0:56:19 > 0:56:22because otherwise vinegar will start pulling the moisture
0:56:22 > 0:56:26out of the leaves and they will go... limp, which is not right.
0:56:26 > 0:56:29So it's just to sanitise them and then we'll take them out.
0:56:29 > 0:56:31And then you'll rinse the vinegar off?
0:56:31 > 0:56:34No, you just take it off and put it on a tray lined with kitchen towel
0:56:34 > 0:56:37or kitchen paper, and then another towel on top
0:56:37 > 0:56:39so that you can dry the leaves away.
0:56:40 > 0:56:43'As a result of the spice festival outbreak,
0:56:43 > 0:56:47'the Food Standards Agency now advise that cooking provides
0:56:47 > 0:56:50'further assurance that curry leaves are safe to eat.
0:56:52 > 0:56:56'However, to make sure absolutely all bacteria are killed,
0:56:56 > 0:56:59'chefs like Atul treat them in a similar way to meat.'
0:57:00 > 0:57:02And how long should you cook those?
0:57:02 > 0:57:05Er, I think within 30 seconds they have released the flavour,
0:57:05 > 0:57:06they are cooked really well.
0:57:06 > 0:57:07From a safety point of view,
0:57:07 > 0:57:10it should be 75 degrees and you should be able to hold
0:57:10 > 0:57:13that temperature for a good three, four minutes.
0:57:13 > 0:57:16And that kills everything, in my opinion.
0:57:16 > 0:57:19However, if you're making a sauce or a curry, you're going to boil it
0:57:19 > 0:57:21for a good 15, 20 minutes, you're simmering it,
0:57:21 > 0:57:25and that is 100 degrees centigrade, so you're very safe.
0:57:25 > 0:57:27It smells great. What are you making?
0:57:27 > 0:57:29- I'm making a fish curry for you. - Fish curry?
0:57:29 > 0:57:32I'll be on table 12 and I'll be waiting.
0:57:32 > 0:57:34Right, Chris. Straightaway.
0:57:35 > 0:57:37- Pick up, guys!- Chef!
0:57:38 > 0:57:39Ooh, lovely.
0:57:39 > 0:57:42Now, not everybody is fortunate enough to have a beautiful dish
0:57:42 > 0:57:45full of herbs cooked by an award-winning chef like Atul,
0:57:45 > 0:57:50but if you're thinking of cooking with herbs and curry leaves at home
0:57:50 > 0:57:53then don't panic, just remember a few useful tips.
0:57:53 > 0:57:54If you're using fresh herbs,
0:57:54 > 0:57:57make sure they're washed thoroughly with water before use.
0:57:57 > 0:58:01If you're using curry leaves, wash them with water and vinegar,
0:58:01 > 0:58:03and to take extra precaution,
0:58:03 > 0:58:06make sure they're cooked properly before you eat them.
0:58:06 > 0:58:09And one more thing...enjoy.
0:58:12 > 0:58:15- You've done brilliantly this series. - Thanks, mate.
0:58:15 > 0:58:17No, seriously, it's been an outstanding performance.
0:58:17 > 0:58:18I really appreciate that.
0:58:18 > 0:58:22They're even talking about making you an honorary food inspector.
0:58:22 > 0:58:24- Really?- Yeah.- Oh, that's great.
0:58:24 > 0:58:29You are going to have to wear the hairnet. Full-time.
0:58:29 > 0:58:30Good night.