From ground beef to cream cheese to infant formula and even candy---Food recalls have dominated the news over the last few months. Those working in farming, food processing and retail food establishments are on high alert.
Foodborne Illness & Risk Factors
Recently the USDA Food Safety and Inspection Service (FSIS) announced a Class I recall impacting nearly 23,000 pounds of ground beef due to E. coli O145 contamination. Though no related illnesses have been reported, a Class I recall indicates a high-risk health situation whereby there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.
While many strains of E. coli are harmless, Shiga toxin-producing E. coli (STEC), can lead to serious foodborne illness and may cause symptoms ranging from mild diarrhea to urinary tract infections, pneumonia, sepsis, and life-threatening illnesses.
The FDA recognizes foodborne illness as a “serious national public health problem” citing more than 48 million related illnesses, 100,000+ hospitalizations and 3,000 deaths per year. In addition to E. coli, foodborne illnesses can be caused by various pathogens including norovirus, salmonella and listeria.
The FDA Food Code has identified five major risk factors contributing to foodborne illness within food processing, retail and food service establishments:
• Improper holding temperatures
• Inadequate cooking, such as undercooking raw shell eggs
• Contaminated equipment
• Food from unsafe sources
• Poor personal hygiene
The Role of Personal Hygiene and PPE in Illness Prevention
Food handlers, including those working in food processing environments and restaurants, may serve as carriers of resistant bacteria including Escherichia coli, Staphylococcus spp. (mainly S. aureus), and Salmonella spp., all of which are frequently implicated in foodborne illnesses and product recalls.
Though hair restraints, beard covers, and other disposable apparel items are often required to help prevent hair contamination during food preparation, disposable gloves and protective apparel including aprons, bouffant caps, sleeves, lab coats, coveralls and shoe covers also offer critical coverage in areas where cross contamination and pathogens may be present. Adherence to hand washing protocols, general hygiene, and duration of wear requirements can help reduce contamination while providing adherence to quality control and food safety health standards.
It is important to note that PPE wear time will fluctuate depending on task. For example, when a food worker switches from handling raw meat to preparing produce, a glove change can aid in preventing the spread of harmful bacteria. Similarly, if a coverall or lab coat comes in contact with a contaminant, those items should be replaced before moving to the next task.
Resources:
https://www.cdc.gov/ecoli/outbreaks/index.html
https://pmc.ncbi.nlm.nih.gov/articles/PMC12114568/#B20-pathogens-14-00496
https://www.fda.gov/food/fda-food-code/food-code-2022
https://pmc.ncbi.nlm.nih.gov/articles/PMC12114568/
https://www.fda.gov/food/consumers/what-you-need-know-about-foodborne-illnesses