Food poisoning: the key facts

If you work in the food industry, you will know just how important it is to ensure that your products keep to government regulations in order to prevent food poisoning. Food poisoning occurs after eating or drinking food that is contaminated with harmful bacteria or bacterial toxins, and a spate of food poisoning linked with your stock could be enough to close your business. So what are the key facts surrounding food poisoning?

• There are over 250 forms of foodborne disease, normally caused by bacteria, viruses or parasites that cause infection. There are also toxins or chemicals within foods that, if stored incorrectly, can become harmful.
• Temperatures between 5 and 63°C are optimum for the growth of bacteria. If left stored incorrectly, a single bacterium can multiply to well over two million in only seven hours.
• Foods that contain moisture, such as sauces, salad dressings and soups, are the most likely to grow bacteria if stored incorrectly.
• To avoid food poisoning, food should be thoroughly cooked throughout, with the centre heated to at least 70°C. Food should be chilled to less than 5°C prior to cooking.
• Raw and cooked meats should always be kept separate, and different cooking utensils and chopping boards should be used for each.

To find out how Abacus Guardian can help you to keep your chilled and frozen goods stored correctly, contact us on 01582 52 80 82 today.