UK: +44 1379 658 721
Ireland: +353 89 221 3723
USA: +1 754 252 3536
Middle East - N. Africa: + 971 52 873 4738
Australia: +61 3 9310 5259
Norovirus has been pinned as the ‘most likely’ cause of the illness that hit the Sunderland triathlon so badly three months ago. Two hospital wards were closed two weeks ago in Scotland because of an outbreak. In the USA it’s currently hitting rural Minnesota hard, and the same goes in Melbourne, Australia.
How many of these outbreaks are down to food hygiene issues? It can be hard to pin down the origin but because poor food handling is a known cause of Norovirus, it’s always a risk.
So what do you do if you operate in the food sector? Norovirus can hit hard at every stage in food production, from being on the food itself at source through infected water or because employees bring it into the premises with them. No wonder our UVC disinfection units are such a great idea for foodservice, food production, and the food chain in general.
Food safety failures drive Spanish norovirus outbreaks
As reported by
Food Safety News, infected food handlers played a critical role in two Norovirus outbreaks in Spain.
The gastroenteritis outbreaks took place a week apart in the same holiday camp house during 2018, an outbreak whose cause has just been confirmed. Researchers said the initial outbreak was associated with eating salad, and the second with a cheese omelette. The team detected the Norovirus using
RT-PCR technology, sequencing two groups of students and the food handlers who made the food.
Two groups of twelve and thirteen-year-old students fell ill in two waves. There were two food handlers in charge. One food handler had acute gastroenteritis symptoms the day before the first group of children arrived at the camp, and the second food handler fell ill the day after their arrival.
Fecal samples from both food handlers were positive for Norovirus. In both cases the sinks in the toilets and the hand washing stations in the kitchen didn’t have soap dispensers or paper towels. The disinfection guidelines weren’t followed and surfaces weren’t cleaned. As the final report’s findings said, “These results highlight.. the importance of adequate availability of mechanisms for correct hand washing and the correct cleaning of surfaces.”
More shocking food-related infections
This week we’re also seeing reports about
1 in 25 raw roasting chickens sold in the UK being ‘ highly contaminated with campylobacter’, the biggest cause of food poisoning. A women’s prison in Mexico is being plagued by Norovirus. Contaminated salami might be at the root of a female medical student’s recent death in the UK.
Croatia is withdrawing some Coca Cola products because of food poisoning. And in Majorca, two people have been sentenced to two and a half years in jail because of a serious restaurant food poisoning case, with the prosecutor saying one of them should be banned from working in the restaurant sector for eight years.
Heat, cleaning products and acid don’t kill Norovirus
Because you can be infectious with Norovirus before the symptoms appear and sometimes for weeks afterwards, it is easy to bring the illness into a food-related context without realising it.
Norovirus is a tough customer, surviving our stomach acid with ease as well as the temperatures we wash our skin and laundry at, and the temperatures to which we re-heat food. It even survives chemical cleaning products and hand sanitisers.
So how do you keep your food sector business, your staff and customers safe from food-borne infections? The only way is UVC.
Why the only way is UVC
Picture this. You spend a fortune on human cleaners, who can’t get into all the nooks and crannies where infections can lurk. They use chemical cleaning products that don’t kill the Norovirus anyway. It’s tougher than that. Ordinary cleaning methods just don’t work, and with the best will in the world a human cleaner can’t sanitise the air.
Instead, it makes sense to invest a surprisingly small amount of money in our proven, powerful UVC disinfection units. They can easily be fitted to your existing light fixtures, and we also have portable units for your cleaners to wheel around the premises. Both types of unit quickly kill food poisoning and other pathogens to leave everything clean, safe and hygienic.
Your business keeps going, your staff stay healthy, you don’t lose out on productivity, your products are safe to handle and eat, and everybody’s happy. If that sounds good,
give us a call for a friendly, professional chat.