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Chopping boards: wood or plastic?

Environmental hygiene, Equipment hygiene, HACCP, Hygiene, Microbiology, News, Product hygiene, Quality assurance
The question of which material is more hygienic for chopping boards, wood or plastic, is discussed time and again. Plastic can be cleaned in the dishwasher at very hot temperatures, but according to a study, wood also has an antibacterial effect and is therefore a good and natural alternative. Hygiene requirements Strict guidelines apply to…

Storage & food serving temperatures

Foodstuffs Act, HACCP, Hygiene, Microbiology, News, Product hygiene
The storage temperature plays a major role for food. On the one hand, perishable food should remain fresh and of high quality and, on the other, no pathogenic germs should grow. Microorganisms multiply more slowly at low temperatures, which slows down the multiplication of bacteria and thus spoilage. In principle, the critical zone in which…
Cockroach

“Hygiene enemy” – cockroach: pest control in gastronomy

Alcomo App, Environmental hygiene, HACCP, Hygiene, Microbiology, News, Product hygiene
Cockroaches are more than just a nuisance in the kitchen. They are notorious as a “hygiene enemy” and can cause serious health problems. Here’s what you need to know to keep your restaurant or kitchen safe. Why are Cockroaches Dangerous? Cockroaches carry pathogens such as salmonella and tuberculosis bacteria, as well as parasites that can…

Bacillus cereus

HACCP, Microbiology, News
Bacillus cereus is an undemanding soil germ. It is motile, rod-shaped, facultatively anaerobic and can form spores under adverse conditions. In the form of spores, for example, the bacterium survives the cooking process, which is why it cannot be killed by pasteurization. Bacillus cereus, on the other hand, is sensitive to acids. It is a…
Eggs in egg box

Salmonella in chocolate from Barry Callebaut

HACCP, Hygiene, Latest News, Microbiology, News, Nutrition
Salmonella is mainly known in connection with raw eggs. But these bacteria can also be found in chocolate.Barry Callebaut had to halt chocolate production at its factory in Wieze, Belgium, after salmonella was detected in a batch produced on site on Monday. At the moment, further investigations are underway.At the beginning of April, a Ferrero…

Bakterienschleuder – Küchenschwamm regelmäßig wechseln

Hygiene, Microbiology, News
Haben Sie sich auch schon öfter gefragt, wie oft man eigentlich so einen Küchenschwamm wechseln sollte? Küchenschwämme sind sehr praktisch und hilfreich, doch auch schwierig zu reinigen und sauber zu halten. Forscher haben die Keimbelastung von gebrauchten Schwämmen untersucht und kamen zu einem unerfreulichen Ergebnis. So viele Bakterien wie im Darm Die Forscher fanden tatsächlich ganze…