ECJ EUROPEAN Cleaning Journal

Across Europe we take a very different approach to the food we produce and consume, which is great news for our taste buds. However, one area where there needs to be commonality is in the hygiene standards at the establishments preparing and serving food - says Chris Wakefield, vice president of European marketing and product development at GOJO Industries - Europe.

The European Centre for Disease Prevention and Control (ECDC) and the European Food Safety Authority (EFSA) have recently reported  that the number of Salmonella food poisoning cases in the European Union has risen by three per cent since 2014; reversing a decade-long declining trend. The report says the Salmonella bacteria was the most common cause of food-borne illness in 2016, accounting for 22.3 per cent of outbreaks (it was just 11.5 per cent in 2015).

In the EU in 2016, there were 1,766 people admitted to hospital with Salmonella. Salmonella food poisoning is not to be taken lightly. Common symptoms include diarrhoea, fever, stomach cramps and vomiting. In the most severe cases contracting Salmonella can be fatal.

The World Health Organization (WHO) estimates there are over 200 diseases spread through food, so Salmonella is far from the only danger that businesses involved in food preparation and service need to be concerned about.

The ECDC and EFSA report reveals that “Campylobacter, the most reported foodborne pathogen in humans, was detected in 246,307 people, an increase of 6.1 per cent compared with 2015. Despite the high number of cases, fatalities were low (0.03 per cent).” It also says “Listeria infections, which are generally more severe, led to hospitalisation in 97 per cent of reported cases. In 2016, listeriosis continued to rise, with 2,536 cases (a 9.3 per cent increase) and 247 deaths reported”.

Awareness raising on the dangers of food poisoning is critical in helping to protect people from its impacts.

Out of home

Not all outbreaks will be in out of home situations, but any cases in these situations will affect more people and are likely to receive wider publicity. The WHO reports: “Food can become contaminated at any point of production and distribution, and the primary responsibility lies with food producers.

"Yet a large proportion of foodborne disease incidents are caused by foods improperly prepared or mishandled at home, in food service establishments or markets. Not all food handlers and consumers understand the roles they must play, such as adopting basic hygienic practices when buying, selling and preparing food to protect their health and that of the wider community.”

As if the challenge was not already great enough, there have also been reports of, and successful prosecutions involving, tourists fraudulently claiming food poisoning, so catering establishments need to be extra careful in their hygiene regimes so that they can prove they are up to standard.

Clean bill of health

To protect customers from the dangers inherent in food poisoning, cleanliness of preparation and service areas, and the staff working there is essential. Strict and structured regimens should be in place and closely monitored; any lapse can be costly. With 80 per cent of all infections transmitted by the hands, special attention must also be paid to hand hygiene.

Even with these precautions in place, food poisoning remains a danger. The range of diseases and transmission points mean every available step must be taken, even in time-pressured situations like catering service points.

The latest surface sanitising wipes and sprays can play an important role here. Fast acting and effective in food preparation and service areas, these new sprays and wipes come ready-to-use, with high antimicrobial efficacy. They are quick drying, as well being compatible with a variety of surfaces so they don’t cause delays while they go to work. Importantly, there are versions available which have passed the ISO 4120:2007 food tainting test meaning they won’t impact the smell or taste.

With so many potential dangers, the best products will clearly display the fact that they are proven to be bactericidal, fungicidal and virucidal. It also needs to be clear that the product offers protection against Salmonella, Campylobacter, Listeria and Yeast, in particular.

Good for customers, good for the environment

Despite the dangers posed by the variety of foodborne diseases, the solutions do not have to be harmful to the wider environment. In fact the latest options combine exceptional performance while reducing the environmental impact. To be truly sustainable it’s important that the entire lifecycle of the product, from raw material selection to end of life, is taken into consideration.

Smorgasbord

Whether you’re serving pizza and pasta, or salads and steaks, it’s important to know that hygiene standards at your food establishment are up to scratch. Effective sprays and wipes as part of a complete hygiene regimen can help your business maintain the highest levels of cleanliness, thus supporting your goal of delivering reputable, quality food and service to
your customers.

www.gojo.com