The importance of food hygiene in the kitchen
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The importance of food hygiene in the kitchen

02 August 2021 By James Blaxland, Business Development Executive – Drywite Ltd

Washing vegetables

If the past year of the pandemic has taught us anything, the safety for our own health and wellbeing ranks right at the peak of our concerns.

With an ever-increasing volume of us choosing to move towards a healthy and balanced diet, it is vital that every effort is taken to ensure our fresh produce is effectively and safely treated to remove pathogenic bacteria prior to consumption.

Bacteria and viruses are the most common cause of food poisoning. Often raw fruits, salad and vegetable products contain harmful bacteria – in particular, Salmonella, E-coli and Listeria. These potentially harmful pathogens on the peel or skin of our fresh produce can also find their way inside during the cutting and slicing process. If any of these bacteria are present on either the surface of the product or inside the food item itself, there is a very real risk of the consumer becoming ill, seriously ill or in some cases the outcome can even be fatal.

Are you washing your fresh produce safely?

Millions of ready to eat salad, fruit and raw vegetable dishes are served every single day. And our catering and food processing industries continue to remain alert to the risks and consequences of serving untreated and potentially contaminated fresh produce. Food safety remains of paramount concern and rightly so.

Chefs, catering managers and food safety leaders across the land are all taking the necessary precautionary measures required, but also need to know there are not harbouring concerns relating to any risks associated with the prevention methods they are taking. 

As a result, an ever-growing number of our colleagues and friends in the catering industry are looking for a safe and assured resolution.

Risks of using chlorine products to help combat food poisoning risks

  • Chlorine has a strong odour producing an unpleasant environment
  • Chlorine is corrosive and can cause problems with metal components
  • Chlorine acts as a bleach and can cause colour changes to food items
  • Chlorine can leave a taste on produce and affect organoleptic qualities
  • Chlorine can become toxic in wastewater
  • Chorine evaporates quickly as water temperature rises
  • Chlorine is harmful to the skin

So, what is the answer?

There are chlorine free products out there which have been specifically formulated to kill pathogenic bacteria including Salmonella Typhimurium, Listeria Monocytogenes, Campylobacter Jejuni, E-coli and Staphylococcus Aureus which are the main causes of food poisoning.

Such items are liquid formulations, environmentally friendly and formed from bio-degradable substances which have been developed at the request of the food industry because of its concerns about using chlorine or chlorine tablets, and the risks associated with doing so.

Other major benefits of chlorine free products

  • Organic ingredients
  • GMO free
  • Classed as a processing aid
  • Leaves no taint or taste post treatment
  • Leaves no smell
  • Classified as non-hazardous
  • Reduces waste
  • Removes soil and pesticide residues
  • Easy to dose – mix with water directly into the kitchen sink via the measuring cap on the bottle
  • No rinse off post treatment – ready to serve/eat
  • Safe to use

For more information on chlorine free food wash products and how we can help you find the right solution, get in touch with the food team on: [email protected]

Categories: Food

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