Food News

In Germany alone, about 100,000 incidents of illness are reported that are related to microbiological spoilage of food. This is often due to improper handling of food in private households. The number of unreported cases of food-related stomach and intestinal diseases due to poor kitchen hygiene is many times higher.

The consumption of raw food poses the greatest risk to people with weak immune systems, exposing them to an increased health risk due to pathogenic bacteria.

Salmonella, Listeria, STEC and Campylobacter are among the germs responsible for most infections. But not only animal products such as raw meat (carpaccio, minced meat), raw sausage, raw ham, fish (sashimi, sushi, smoked salmon) and seafood (shrimps, oysters,...) as well as raw milk products (milk, cheese) carry microbiological risks. 

Plant products such as raw fruit and vegetables can also be contaminated with faecal microbes during cultivation, harvesting and further processing.
When preparing "smoothies" and home-pressed juices, fruit, vegetables and fresh herbs should always be carefully washed and freshly processed.

Microbiological risks must be expected with packaged mixed salads and even with frozen products. Particularly if the raw produce comes from countries where lower hygiene standards prevail, caution is advisable. Unfortunately, infections with pathogenic viruses (Norovirus, Hepatitis A), have repeatedly occurred here in the past, even leading to deaths.

In a current information brochure, the BfR (Federal Institute for Risk Assessment) explicitly points out the correct cooling of food and meals in private households. With rising energy costs, some consumers may have changed the temperature settings on their refrigerators and freezers, which can negatively affect the shelf life of perishable products.

YOUR PLUS: The AGROLAB GROUP laboratories test food for all essential microbiological parameters. In doing so, we follow the recommendations of the DGHM (German Society for Hygiene and Microbiology) and evaluate according to their current guideline and warning values, as well as the applicable legal requirements.

Further information you can find here. (in German)

Author: Dr. Frank Mörsberger