What’s That in your Kebab ?
January 28, 2009 « Previous Page — Next Page »
Rhondda Cynon Taf Council’s Trading Standards Officers have uncovered shocking findings about the contents of kebabs.
Staff from the authority have taken part in a national initiative in order to assess the salt, fat and calorie contents of the popular fast food and also quality assure the produce being sold to the public.
The findings once again highlight how important it is for the industry to work with Trading Standards Officers to ensure they are meeting legal requirements when it comes to food labelling, especially in the current financial climate where alternative, cheaper meat is being offered to vendors.
And the public are once again being urged to consider the health implications of the food they consume and to be aware of all options when it comes to healthy living.
Rhondda Cynon Taf was one of a number of authorities to show their support for the national campaign by LACORS (Local Authority Coordinators of Regulatory Services).
Five kebab shops across the county were randomly selected and samples were taken from each, which were sent to the public analyst so their salt, fat and calorie content could be assessed and also the species of meat contained within them could be determined.
Visits were made to premises in Aberdare, Llanharan, Ton Pentre, Pontypridd and Porth.
Four of the five samples taken were found to be unsatisfactory, in that they contained meat that was not advertised on the menu – ie the menu advertised a “mixed” lamb and beef kebab but the sample only contained beef.
One of the samples contained 104 per cent of a person’s GDA (Guideline Daily Allowance) of salt while another contained 100 per cent of the GDA and the rest contained 75 per cent.
All of the samples contained at least 80 per cent of a person’s GDA for fat and contained higher levels of saturated fat than is recommended. All five contained at least a third of a man’s daily calorie content (2500 calories).
As a result of the work in RCT, further investigations continue into the labelling of kebab meat and raising awareness amongst vendors about the legal requirements for food labelling and ensuring customers are clear on what they are buying.
The authority also hopes the findings will once again raise the healthy eating and living agenda, giving residents the chance to make their own choices on their diet but having the information to hand on the contents of the food.
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