Recent reports from the Food Standards Agency indicate that cases of salmonella typhimurium are on the rise in the UK. Prior to July 2017, only two cases of this particular bacterium had been reported in England. Between July 2017 and October 2018, some 283 cases have been reported across the UK.
Investigations suggest that the outbreak is linked to lamb and mutton, and the FSA are directing all commercial kitchens to put practices in place to reduce the chance of further contamination.
What can be done to minimise the risk?
Most of the precautions you can take to reduce the chances of salmonella typhimurium infection are fairly common sense and likely to be the sort of thing any respectable kitchen will do as a matter of course. This includes simple things like being sure to separate raw and prepared foods, washing your hands thoroughly once you’ve touched raw meat, using different knives and chopping boards for cooked and raw meats, and ensuring that all surfaces are cleaned after use.
Deep cleaning
Salmonella typhimurium and other bacteria thrive in poorly maintained kitchens. It is recommended that professional commercial kitchens have a regular deep cleaning regime in order to remove any build-up of dirt and grease that can be home to potentially dangerous bacteria. This includes difficult to clean areas like canopies and other kitchen equipment, and will greatly reduce the risk of cross-contamination that can so easily lead to food poisoning and other illnesses.
At Kitchen & Duct Cleaning Ltd we understand the importance of deep cleaning to any commercial kitchen, and provide our clients with a top quality service that is second to none. Our deep cleaning process includes all kitchen equipment, including the canopy, and is a vital resource in the fight against salmonella.
Get in touch with a member of our friendly and professional team today to find out what we can do for you, and to get your free, no obligation quote.
