Foodborne Disease Controlling the Problem

The danger of foodborne disease continues to pose significant problems for the food industry. The main cause of foodbome illness is transmission of pathogenic microorganisms from the hands of food service personnel to patrons via food served to them. There is an ongoing debate as to whether wearing...

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Bibliographic Details
Published in:Journal of environmental health 1997-05, Vol.59 (9), p.15-19
Main Author: Paulson, Daryl S.
Format: Article
Language:English
Subjects:
Antimicrobials
Antiseptics
Disease transmission
Environmental health
FEATURES
Food contamination
Food contamination & poisoning
Food processing industry
Food service
Food service employees
Food service workers
Foodborne diseases
Foodborne illnesses
Health aspects
Infectious diseases
Microorganisms
Pathogenic microorganisms
Prevention
Safety
Workplaces
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Summary:The danger of foodborne disease continues to pose significant problems for the food industry. The main cause of foodbome illness is transmission of pathogenic microorganisms from the hands of food service personnel to patrons via food served to them. There is an ongoing debate as to whether wearing protective barrier gloves or effective handwashing, alone, will best prevent food service personnel from contaminating the food served. It is suggested that relying solely on barrier gloves or handwashing is not prudent. Thorough training of personnel, routine retraining, consistent emphasis in the workplace on the need for safe food-handling practices, and a vigorous internal program for assurance of compliance are the elements crucial to a program for prevention of foodbome illness, whether gloves are worn or not.
ISSN:0022-0892