Norovirus~ The Leading Food-Bourne Illness

If you’ve ever heard someone complain about a “stomach flu” or “food poisoning” right after a meal, chances are very good that what they may have experienced is what The Center for Disease Control has identified as the leading cause of food-bourne illness in the USA:  the Norovirus. Highly contagious, this tiny virus can run a rampant course through whole populations of people, especially those  located in confined environments where food is served such as hospitals, nursing homes, cruise ships, college dormatories, and dining establishments. The Norovirus produces stomach-flu like symptoms, accompanied by fever, cramps, vomiting and diarreha. While it may last from 1 to 3 days, in vulnerable populations such as the young, those who are ill and the elderly, it can kill without restraint.

 When a Norovirus outbreak occurs in public environments such as these, it can turn an institution or a business into “crisis mode”, for the virus is so very contagious that every measure of deep-cleaning and disinfection must be done to prevent further rapid contamination.The Norovirus accounts for 65% of all hospital closings in the US. Exposing patients  who many already be vulnerable to infection to this virus is the last thing medical professionals want in their care facilities. Every year, outbreaks of the Norovirus on cruise ships are recorded, and just this month alone, 2 ships in Florida and 1 sailing out of New Orleans had to be called back into port for stem-to-stern deep cleaning. In these 3 instances alone, over 200 people became infected. In San Francisco, a prestigious private high school  was closed for 3 days  at the beginning of February while specialized crews in hazardous material gear worked around the clock to clean all of the facilities surfaces due to an outbreak of the Norovirus which sickened over 300 people.

In order to combat such a pernicious virus, we need to understand how it is spread in the first place. Noroviruses are found in the vomit and stool of infected people. One can become infected by ingesting food or drinking water contaminated with the virus, and once it enters the body, the virus infects rapidly. Most people overcome the virus in a couple of days, but they may continue to spread the infection for as long as 3 weeks, even after their symptoms are long past.

Secondly, there are several steps which we can take to create clean, safe working environments so that illnesses such as the Norovirus does not flourish and spread:

~If you are a food service industry professional and you are ill with stomach flu-like symptons, make an appointment to see your doctor for an accurate diagnosis. If you are deemed infected with Norovirus, do not re-enter your work environment until your doctor says that it is safe to do so.

~Consistent, frequent hand washing is an effective means of counteracting the spread of the Norovirus. Wash your hands every time you use a toilet. Always wash your hands prior to food preparation.Use plenty of clean water and soap, washing your hands for at least 20 seconds, rinsing completely, and drying your hands with clean wipes.  Hand sanitizer  containing at least 62% ethyanol has been shown to be effective against the virus, but is only a stop-gap measure until you can wash your hands properly.

~Make sure that all of the food you prepare has been well cleaned and carefully rinsed prior to usage.

~Make sure that all counter tops and surfaces in your food preparation environment are cleaned and disinfected on a regular, consistent basis. Use bleach based cleaners, following the manufacturer’s instructions.

~Launder all clothing and towels used in food preparation after use. Machine wash with bleach based products and machine dry.

Remember, one person infected with Norovirus working in a cruise ship kitchen is all it took to sicken over 300 passengers recently. Vigilance and care will serve you well in your food service profession, but moreover, it takes continuing education to keep you up to date on the latest in food safety, and our staff at A Training Company will help increase your knowledge and confidence.

How to Prevent Summer Foodborne Illness

Grilled salmon needs to be cooked to the proper temperature to ensure safety.

As grilling and picnic season is upon us a lot of our concentration is on appreciating outdoor dining and warmer weather. However, now also is an excellent time to refresh your memory on food handling safety, as well as illness prevention from food borne illness. It’s possible to take some approaches to protect your health from food illness: proper food preparation, correct food storage, and kitchen cleanliness.
Kitchen Cleanliness
Even within a kitchen that is spotless cross-contamination may occur. Great housekeeping practice will mean instantly washing anything which comes in contact with meat that is raw utilizing a cleaning rag which is exclusively dedicated to clean-up of surfaces and instruments which have come in contact with raw poultry or meat. A handful of restaurants utilize pink dish rags for work within areas in which raw meat is dealt with and white cloths within areas in which cooked food is dealt with. It’s smart to confine the handling of meat that is raw to as small of an area as you can, like the sink, and thoroughly wipe down after the preparation of meat.
To prevent food borne illness, a dilute mix of chlorine bleach and warm water includes an effective disinfectant for the sterilization of surfaces in which raw meat was handled. For convenience, keep disinfecting wipes by Clorox or Lysol on hand, which kill 99 percent of bacteria. Utilize the wipes in order to clean tools and counters then discard in order to avoid spreading contamination and bacteria from the cloth to additional surfaces. It’s recommended to keep one quart size spray bottle that 3/4 teaspoon of bleach for every quart of water (or 1 tablespoon of bleach  for every gallon of water) on hand to mist surfaces and wipe dry using paper towels. Permit the chlorine mix to set upon the surface a couple of minutes prior to wiping clean and throwing the paper towel away.
Handling Food
Safe food handling starts at the point of purchase. Within the best case poultry or meat will be shortly used after purchasing, yet if not, ought to be stored from 28°F to 32° F within the refrigerator’s meat compartment. If the meat won’t be utilized within 2 days it must be wrapped within non-permeable plastic then stored inside the freezer until used, yet no longer than six to twelve months. To prevent food borne illness, meat only should be thawed inside the refrigerator, and never at room temperature in which viruses, molds, yeast, or bacteria might develop.

E. coli includes the most well-known of food borne bacteria, as well as may live in vegetables and meat. As a matter of fact, any food may be contaminated with it: undercooked roast beef and hamburger, milk that is unpasteurized, unpasteurized cider that’s processed from unwashed apples that fell on dirt contaminated by the manure of ill cows, and vegetables cultivated in soils that were fertilized with cow manure. There isn’t any way a farmer, however conscientious and careful, may know which cow was contaminated and which was not. Therefore, it’s up to a chef to cook the foods he or she serves correctly in accordance with guidelines of safe food handling.

The United States Department of Agriculture prepared a list of Fahrenheit temperatures to which eggs, poultry, and meat must be prepared to kill food borne illness bacteria. Temperatures must be measured using an instant-read, clean thermometer put in at the meat’s thickest part. Reference the following table:
• Fresh pork, lamb, veal, and ground beef: 160° F
• Chops, steaks, roasts, lamb, veal, and beef: medium rare 145° F; 160F medium 160° F; well-done 170° F
• Fresh pork: chops, steaks, and roasts: medium 160° F; well-done 170° F
• Ham: cook prior to eating: 160° F
• Ham: thoroughly cooked, to reheat: 140° F
• Poultry: Turkey, ground chicken: 165° F
• Poultry: Turkey, whole chicken: 180° F
• Poultry: roasts, breasts: 170° F
• Poultry: wings and thighs: cook until the juices are clear
• Stuffing: cooked in bird or alone: 165° F
• Casseroles, egg dishes: 160° F
• Leftovers: 165° F
For more data regarding food borne illness call the USDA Meat & Poultry Hotline: 1-800-535-4555.

Vegetables and fruits
Raw foods, like produce, must be thoroughly washed under cold running water in a place free of contamination from the preparation of raw meat. Separate cutting boards and utensils must be used for meat and produce to avoid cross-contamination.
To prevent food borne illness, vegetables are better stored chilled in order to slow deterioration. Chilling of vegetables and fruits causes every metabolic activity, which includes respiration, to slow down. The majority of vegetables and fruits are better stored at refrigerator temperatures, as well as within conditions in which oxygen is restricted. Store vegetables inside the refrigerator’s crisper compartment, unwashed, until you use them.

What do you do to prevent food borne illness that isn’t on our list? Share with us in the comments section. We’d love to hear from you!
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