Preventing Illness in Food Service Facilities

Orig Post www.cmmonline.com | Re-Post System4 4/19/2016

kitchen 300 wide

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:

E. coli
Norovirus (Norwalk Virus)
Salmonella
Campylobacter
Listeria
Clostridium perfringens.

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 Lifecycles
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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