That food may transfer germs that have felt the most ever in the flesh: Salmonella in Tiramisu, Listeria in the Tartar or E. coli in the salad.
It becomes especially dangerous when people meet with a not fully formed or weakened immune system to the pathogen. Nevertheless, many hospitals and nursing homes, their patients and residents to unnecessary risks, warns the Federal office for consumer protection and food safety (BVL).
Inspectors of the BVL had reviewed in 2017, a total of 1880’s hospitals and homes. In the menus of the device they came often to foods such as Sausage, Harzer, or Limburger cheese, and smoked fish, according to the BVL. This is a risky one: Raw sausage, rotschmiere cheese and uncooked fish are particularly often contaminated with germs, which can lead to sick or old people with weakened immune systems to dangerous infections.
Only every tenth of the controlled hospital or home had dispensed with the food supply be aware of such risk food, as it says in the annual report on food monitoring. More than half (55 percent) of the facilities did not know the recommendations for meal plans of the Federal Institute for risk assessment (BfR), which are in place for the protection of vulnerable groups of people.
“It is shocking that in so many institutions in which you are healthy, the risk eat developing”, said BVL President Helmut Tschiersky.
Who applies in terms of food borne infections as being particularly at risk?
As a particularly sensitive groups of people, the BfR considers people whose defenses are not trained forces not yet fully affected or impaired. Including:
- Infants and young children up to the age of five years,
- Seniors,
- Pregnant women,
- People whose immune defenses are weakened by medical conditions or drugs.
In which foods particular care is required?
The supply of raw milk is prohibited in community facilities legally. Also dishes with pig iron may give out to facilities only if it is guaranteed that Salmonella was not killed prior to delivery.
In addition, the BfR lists a range of foods in which it is recommended to heat prior to the issue of sensitive groups of persons adequately – or to dispense with them. Under this scheme includes, inter alia:
- Soft cheese from raw milk
- Sour milk cheese, and soft cheese from pasteurized milk that was produced with surface gunk (for example, Harzer, Mainzer, Ölmützer cheese, Limburger, Munster)
- self-made Ice cream,
- fresh ground pork, steak tartare and similar raw minced meat preparations like Carpaccio
- spreadable, fast ripened raw Sausages (for example, fresh Sausage, Teewurst, Braunschweig),
- non-fish worked for oyster products, or shellfish (for example, Sushi,),
- hot or cold smoked fishery products (e.g. smoked salmon, smoked trout fillet),
- Graved Salmon,
- Sprouts,
- Frozen berries.
Most disease pathogens die when food is heated in its center for at least two minutes at 72 degrees Celsius.
How can the risk food infections else?
In addition, the BfR also called for more ways to reduce the risk of infection for particularly sensitive people:
- Raw materials consumed fruits and vegetables should not be washed only, but also peeled.
- Fruit (especially melon pieces), raw and blanchiertes vegetables and leafy salads should be cut in accordance with the Small immediately consumed or stored in the refrigerator.
- In addition, it is important that food cool down quickly. Some Bacterial spores can survive cooking processes up to 100 degrees. The food cools down slowly, the bacteria the opportunity to multiply. Products to be cooked and served cold (such as Pudding) should be cooled within a maximum of two hours to under ten degrees, and then to output at seven degrees to be stored.
These recommendations are in addition to the General rain for good kitchen hygiene. This includes, for example, to wash after processing of eggs, or raw meat, the hands well, prior to processing, the cold-chain to maintain and ensure the preparation that risky ingredients not raw-consumed ingredients such as lettuce to come into contact.