Category Archives: Food Spoilage

BFR

In its updated leaflet, the German Federal Institute for Risk Assessment (BfR) provides recommendations for the preparation of meals in communal facilities that regularly cater for particularly vulnerable groups of people.

Foodborne infections particularly endanger young children, pregnant women and very old or sick people. “Errors in the selection and preparation of food can have serious consequences for particularly vulnerable people and even lead to death,” says Professor Dr. Dr. Andreas Hensel, President of the German Federal Institute for Risk Assessment (BfR). “With the BfR leaflet “Safe Food”, we would like to support community facilities in serving safe food to these particularly sensitive groups of people as well.”

Link to the leaflet:

• https://www.bfr.bund.de/cm/350/sicher-verpflegt-besonders-empfindliche-personengruppen-in-gemeinschaftseinrichtungen.pdf  (2.7 MB)
  (The english version will be updated soon)

Foodborne illness can occur when pathogens enter commercial kitchens via raw ingredients or infected staff, are spread by hygiene failures in kitchens, and enter prepared foods. Temperature errors contribute to the survival and multiplication of pathogens in food.

Avoiding pathogens such as salmonella or listeria is particularly important when catering for sensitive individuals. Good hygiene and the right choice of ingredients and recipes reduce foodborne infections. Adequate food quality, proper storage and preparation of food, and staff training are also essential.

Fruit and vegetables should be washed thoroughly and peeled if possible. Low-acid fruit, vegetables and leafy salads must be eaten immediately after cutting or should be kept in the refrigerator until consumption. To protect against listeriosis, it may be advisable to reheat raw, but also already heated, ready-to-eat food before serving.

Most pathogens are killed when the food is heated to 72 degrees for at least two minutes in all parts during cooking. This requirement should be followed to prepare safe food.

While bacteria are killed when heated, bacterial spores can survive high temperatures. Such spores are able to germinate and the vegetative bacteria can multiply and form toxins. Keeping food hot until it is served at a minimum of 60 degrees on all parts of the heated food can prevent spores from germinating and bacteria from multiplying.

Establishments that regularly cater for particularly vulnerable persons have a special responsibility when selecting their staff. They should be competent, experienced and regularly trained.