Food and industrial hygiene

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Effects of the Covid19 pandemic on the incidence of foodborne diseases

An extensive literature review will examine the impact of the Covid19 pandemic and the associated measures on the number of foodborne infections. The question is whether the pandemic and its infection control measures had an impact on the number of foodborne infections in Germany on the one hand and throughout Europe on the other, as well as which influencing factors played a role and how this catalog of measures affected the number of foodborne infections qualitatively and quantitatively.

Microbial contamination of washing-up utensils in the private kitchen and its influence on the incidence of food-borne infectious diseases

In private households, the wet area of the kitchen with sink, dishcloths etc. is an artificial biotope for microbiological growth and the potential establishment of germs. In addition to various spoilage and putrefaction germs, pathogenic microorganisms can also be found here. In comparison, more microorganisms and/or pathogenic germs multiply in the kitchen than in private bathrooms and sanitary facilities. Dishwashing utensils are used in many different ways in private kitchens, e.g. for washing dishes, cleaning objects, appliances and other surfaces. As a result, microorganisms can be spread throughout the kitchen area and food can be contaminated secondarily through cross-contamination. This can pose a health risk. Experience has shown that dishcloths are treated and stored differently in individual households after use. In addition to organic nutrient sources, bacteria always need water to survive. Dishcloths and sponges are often damp for long periods of time or fluctuate in the amount of freely available water. Due to the moisture and nutrient content, dishcloths can be an ideal breeding ground for both spoilage-causing and pathogenic microorganisms. Based on this problem, a literature research on microbial contamination in dishwashing utensils is to be carried out. Particular attention should be paid to the contamination with pathogenic germs such as Salmonella spp. and Listeria monocytogenes. The data obtained will be used to investigate and clarify the extent to which dishwashing utensils cause the spread of germs or cross-contamination in the kitchen area and what facts exist on the infection situation caused by microorganisms in the kitchen area.

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