Cleaning roundup: Reducing illness within commercial premisesNovember 24th, 2015 Category: Commercial
More needs to be done to reduce the number of foodborne illnesses across the EU, according to new research.
A joint report by the European Food Safety Authority and the European Centre for Disease Prevention and Control examined data submitted by 27 European Union member states on the prevalence of infections and diseases that are naturally transmissible, called Zoonoses.
Among the most common Zoonoses infections are Campylobacteriosis, with 214,258 confirmed human cases.
The number of listeriosis cases are also increasing and currently stands at at 1,642.
Although the overall number of infections has gone down, more needs to be done to reduce it further.
The report suggested that although listeriosis cases are fairly low compared to other types of pathogens, it also had one of the highest fatality rates at 17.8 per cent.
However, some types of bacterial infections were on the decline. For example, the cases of Salmonellosis has decreased since 2008.
This was attributed to stricter control programs in poultry populations in the report.
The number of cases of verocytoxigenic Escherichia coli also dropped by a significant 40 per cent over 2011 at 5,671.
A report published within the European Cleaning Journal suggested that another way to reduce infections and bacteria is to keep kitchen and food preparation areas clean.
Restaurants and hotels that fail to keep their premises clean are at risk of lawsuits, as previous cases have shown.
Earlier this year during the spring, a restaurant in Exeter became the subject of a lawsuit after 193 diners complained of contracting the Norovirus.
The restaurant had remained open for business for a week after the first reports of customers falling ill with vomiting and diarrhoea flowed in.
In Scotland, it was revealed that a family won an-out-of-court settlement from the Gleneagles Hotel after becoming ill with Norovirus symptoms.
Both of these examples highlight the importance of taking steps to ensure that food is stored correctly and securely.
Restaurants should also ensure that cutlery and utensils are sterilised correctly and that the food used is of good quality and in date.
Waste disposal is another essential part of maintaining cleaning standards within a premises. WasteSafe has been created by a firm called Sellers, which is designed to contain 800 litres of waste and withstand impacts, even when dropped from 1.5 metres.
The high-grade container allows businesses to get rid of hazardous waste in a safe and convenient way.