Orig Post Preventing Illnesses In Food Service Industries | Re-Post System4 4/19/2016
According to the U.S. Centers for Disease Control and Prevention (CDC), foodborne illness is a preventable public health challenge that causes 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths annually, sickening one-in-six Americans.
These illnesses largely come from eating contaminated food. In the United States, the bacteria and viruses that cause the most illness include:
Norovirus (Norwalk Virus)
Since pathogens often survive on kitchen and dining area surfaces, facility cleaning professionals are a key line of defense, and should know the enemy and best weapons to combat it.
Bacteria that tend to make the most people sick can survive on surfaces for a long time. According to the study report, “How long do nosocomial pathogens persist on inanimate surfaces? A systematic review,” survival times on dry surfaces include:
E. coli: 1.5 hours – 16 months
Norovirus: 8 hours – 7 days
Salmonella: 6 hours – 4 weeks
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