Document Detail


Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 7. Barriers to reduce contamination of food by workers.
MedLine Citation:
PMID:  20819372     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Contamination of food and individuals by food workers has been identified as an important contributing factor during foodborne illness investigations. Physical and chemical barriers to prevent microbial contamination of food are hurdles that block or reduce the transfer of pathogens to the food surface from the hands of a food worker, from other foods, or from the environment. In food service operations, direct contact of food by hands should be prevented by the use of barriers, especially when gloves are not worn. Although these barriers have been used for decades in food processing and food service operations, their effectiveness is sometimes questioned or their use may be ignored. Physical barriers include properly engineered building walls and doors to minimize the flow of outside particles and pests to food storage and food preparation areas; food shields to prevent aerosol contamination of displayed food by customers and workers; work clothing designated strictly for work (clothing worn outdoors can carry undesirable microorganisms, including pathogens from infected family members, into the work environment); and utensils such as spoons, tongs, and deli papers to prevent direct contact between hands and the food being prepared or served. Money and ready-to-eat foods should be handled as two separate operations, preferably by two workers. Chemical barriers include sanitizing solutions used to remove microorganisms (including pathogens) from objects or materials used during food production and preparation and to launder uniforms, work clothes, and soiled linens. However, laundering as normally practiced may not effectively eliminate viral pathogens.
Authors:
Ewen C D Todd; Barry S Michaels; Judy D Greig; Debra Smith; John Holah; Charles A Bartleson
Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Journal of food protection     Volume:  73     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2010 Aug 
Date Detail:
Created Date:  2010-09-07     Completed Date:  2010-10-05     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1552-65     Citation Subset:  IM    
Affiliation:
Department of Advertising Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA. todde@msu.edu
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MeSH Terms
Descriptor/Qualifier:
Disease Outbreaks / prevention & control
Food Contamination / prevention & control*
Food Handling
Food Microbiology
Food Services / manpower*,  standards*
Foodborne Diseases / epidemiology,  prevention & control*
Gloves, Protective / utilization
Humans
Hygiene*
Protective Clothing / utilization
Restaurants

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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