How to Keep E.coli from Impacting Food & Restaurant Safety

/

Although strains of Escherichia coli, or what is commonly known as E.coli, can promote healthy functions within our bodies, some strains can cause serious and contagious illness.

According to the Centers for Disease Control and Prevention, E.coli is a common foodborne illness that spreads quickly.[1] And, without proper procedures in place, which include processes for food preparation and strong hand hygiene protocols, your restaurant might be at risk for a possible E. coli outbreak. So how can you reduce this risk?

In a recent interview, GOJO Microbiologist Dave Shumaker shares information about the highly contagious strains of E.coli, where they come from, and the measures you can take to mitigate your restaurant’s risk.

[1] Centers for Disease Control and Prevention, E. coli. Retrieved June 9, 2016, from http://www.cdc.gov/ecoli/  

Don’t Let Customers Leave with Salmonella

/

According to the Centers for Disease Control and Prevention, Salmonella is one of the most common causes of food poisoning. In fact, this bacterium is responsible for an estimated one million foodborne illnesses and 380 deaths each year in the United States alone.[1]

People become infected with Salmonella by either eating contaminated food that has not been properly cooked or that has been contaminated after preparation.[2] Salmonella is often found in raw food products that come from animals such as eggs, meat, and unpasteurized milk and dairy products.[3]

Because of the significant impact Salmonella has on employee and guest safety, this bacteria cannot be ignored by restaurant owners and operators. So, where does Salmonella come from? And what practices can you put in place to avoid Salmonella contamination in your restaurant? 

GOJO Microbiologist Dave Shumaker discusses the origin of a Salmonella outbreak and the preventive measures you can take to reduce the risk of contamination in your restaurant. 

[1] Centers for Disease Control and Prevention. Salmonella. Retrieved May 23, 2016, from www.cdc.gov/salmonella
[2] Vermont Department of Health. Salmonella. Retrieved May 23, 2016, from http://healthvermont.gov/prevent/salmonella/Salmonella.aspx
[3] Vermont Department of Health. Salmonella. Retrieved May 23, 2016, from http://healthvermont.gov/prevent/salmonella/Salmonella.aspx

Welcome to FoodSafeTruth.com

/

Foodborne illnesses are making news. Whether it is a norovirus outbreak at a national fast food chain or a listeria outbreak that impacts an ice cream manufacturer, as restaurant owners and operators, you want to be assured you are delivering a safe experience for your guests. And food safety is critical to the overall guest experience.

FoodSafeTruth.com is designed to help you further enhance your food safety program. This website separates fact from fiction, and provides you with timely information on:

  • Foodborne illness outbreaks;
  • Foodborne illnesses that commonly plague the food service industry, including E. coli, Salmonella, Norovirus and Listeria;
  • Scientific studies focused on food safety best practices; and
  • Tips on how you build a more robust food safety program.

FoodSafeTruth.com is your go-to source for information on food safety in the food service industry.