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02.04.2025 - Foods

Protection against foodborne illnesses

The presence of Salmonella, Listeria, or Escherichia coli (E. coli) can lead to foodborne illnesses. The following groups are particularly at risk: young children, pregnant women, the elderly, and individuals with weakened immune systems. To reduce the risk of such infections, the German Federal Institute for Risk Assessment (BfR) provides important recommendations for the safe handling of food.

Preventive Measures

1. Maintain proper hygiene

Thorough hygiene is essential to avoid the transmission of germs:

- Wash hands regularly with soap, especially before preparing food and after contact with raw meat.
- Clean and disinfect kitchen utensils and surfaces after each use.
- Use separate cutting boards for raw and ready-to-eat foods.

2. Select food carefully

- Use only fresh and high-quality products.
- Avoid raw milk and raw eggs, especially in dishes that are not heated.
- Pay attention to proper labeling and expiration dates.

3. Ensure correct storage

- Always store perishable food below 7 °C to prevent bacterial growth.
- Defrost frozen products slowly in the refrigerator, not at room temperature.
- Store raw products and ready-to-eat foods separately to prevent cross-contamination.

4. Cook food thoroughly

- Heat food to above 72 °C for at least two minutes to kill pathogens.
- Always cook sensitive products such as poultry, ground meat, and egg dishes thoroughly.

5. Consume meals promptly

- Meals should be prepared as freshly as possible and consumed promptly.
- Avoid keeping food warm for extended periods (above 60 °C) or storing it in the refrigerator for too long.
- Cool leftovers quickly and consume them within 1–2 days.

These measures can significantly reduce the risk of foodborne illnesses. Many of these hygiene practices and safety precautions are also applicable in the food industry. In large-scale kitchens, food processing facilities, and the hospitality sector, strict hygiene regulations are in place to prevent contamination and foodborne illnesses.

At BAV Institute, we regularly conduct tests for Salmonella, Listeria, and E. coli. We provide fast and reliable results and are happy to advise you on all matters concerning product safety. If you have any questions, our customer advisors will be glad to assist you.

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