Sources of Foodborne Organisms Within Foodservice Establishments.....

Foodborne organisms gain entry into the foodservice establishment from several sources.

Workers within the foodservice establishment are major sources of organisms that cause foodborne illness. Good personal hygiene is the most important factor in eliminating this source of food contamination. S. Aureus and other resident bacteria reside in the mucus membranes of healthy humans. These bacteria and most viruses may be transmitted by cross-contamination from hands that touch the nose, mouth, wounds, and clothing. Human feces also carry organisms such as Shigella, Hepatitis A and the Norwalk Virus. Contact with other humans through touch may also cause cross-contamination. Hand to mouth contact by smoking and drinking beverages may also cause contamination and is generally not allowed in food preparation and service areas by informed managers.

Foods of animal origin are sources of organisms that cause foodborne illness. Polluted waters from which fish and shellfish are harvested may contaminate food products before they enter your establishment. Animals are often contaminated with bacteria such as E. coli during the slaughter process. Eggs and poultry are often contaminated with Salmonella prior to processing. It is estimated that 1/3 of all poultry products are contaminated prior to processing. ¹⁰

Ground vegetables and fruits grown in soil contaminated by polluted water, human and animal feces may also be sources of food contamination. It is very important that vegetables and fruits not being cooked before service be thoroughly washed. Many organizations wash the vegetables and rinse them for 30 seconds in a sanitizing solution of 2 tablespoons (1fl. oz.) of chlorine (bleach) to 1 gallon of water prior to preparation for service (50 ppm.).

Wiping clothes that are not stored in sanitizing solutions and improperly cleaned cutting boards are often sources of cross-contamination. .Cutting boards should be made of hardwood maple or NSF approved acrylic. They should be washed and sanitized after every use. NEVER turn the board over for reuse. Never use the same board for multiple raw products, raw and cooked product, or raw product and vegetables.

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