Controlling Bacterial Contamination in Food

Understanding Bacterial Contamination

Bacteria like E. coli O157 are microscopic and can easily contaminate food without being noticed:

• Symptoms: Watery diarrhoea, nausea, abdominal pain; can be severe and even fatal.
• Spread: Can spread through food or person-to-person contact.

Importance of Food Hygiene

Proper food hygiene is crucial to prevent bacterial contamination and protect customers:

• Guidance developed after serious outbreaks to control E. coli O157.
• Measures also effective against other bacteria like Campylobacter and Salmonella.

Key Measures to Control Bacterial Contamination

• Separate Work Areas: Designate separate areas, surfaces, and equipment for raw and ready-to-eat foods.
• Chopping Boards and Utensils: Use separate or heat-disinfected equipment to prevent cross-contamination.
• Storage Separation: Ensure proper separation to protect ready-to-eat foods.
• Temperature Control: Keep food below 5°C or above 63°C to inhibit bacterial growth.
• Use of Disinfectants: Use only approved disinfectants as per manufacturer instructions.
• Immediate Action: Stop work and clean/disinfect if contamination risk is identified; do not supply potentially contaminated food.

For detailed guidance, refer to the Food Standards Agency's document.