For the food industry, hygiene has top priority. Even minimal contamination can cause significant damage. An important measure is hand hygiene. Not only the cleaning plays a decisive role, but also the drying. Because wet hands can spread up to 1.000 times more bacteria than dry hands - so the risk of infection increases significantly if drying is not given enough importance...
Since 2020, the Perwenitz Fleisch- und Wurstwaren GmbH company in Schönwalde-Glien has belonged to the Wilhelm Brandenburg quality butcher, which in turn has been part of the REWE Group since 1986. In the vicinity of Berlin, the company produces a national self-service and waiter service range for REWE and Penny...
For the transport and storage of food, stackable containers for repeated use must be as durable and robust as possible, but above all food-safe and hygienically designed in such a way that no contamination of goods occurs when the containers are stacked on top of each other for space-saving storage. .
Air disinfection using ultraviolet light has been used successfully in various areas for around 40 years. Microorganisms such as viruses, bacteria, yeasts or fungi are killed in seconds by UV radiation. Hospitals and doctors, for example, benefit from this, but UV light is also used in offices or air conditioning systems ...
The hygiene partition by MOHN from Meinerzhagen in the Sauerland region enables people to be separated quickly, easily and hygienically in order to avoid droplet infections. It serves z. B. to protect customers or employees at workplaces from one another. The low weight makes the partition wall mobile, while the construction is extremely stable at the same time ...
In view of the scandal involving listeria-laden sausage made by Wilke, the consumer organization foodwatch has called for a fundamental reform of food surveillance in Germany ...
Antibiotic-resistant bacteria occur, for example, in manure, sewage sludge and water. Under certain circumstances, they can also reach our food - for example on ready-cut salads. This is the conclusion of an investigation by the Julius Kühn Institute (JKI) ...
At the heart of the general hygiene requirements is personal hygiene, which among other things determines the overall condition of the food. Thus, the requirement is that people who handle food, have to maintain a high degree of personal cleanliness justified. In accordance with the conditions in operation, the raw material properties and the product requirements as well as the hygiene-relevant conditions in the production process, measures in particular in the field of hand cleaning are to be defined ...
For many people, lactic acid bacteria are found on the table every day - in yoghurt or salami, for example. The tiny creatures not only make food more durable and better digestible, but also support the digestive system and the immune system. The Association for General and Applied Microbiology (VAAM) has named Lactobacillus microbe of the year 2018 to point out its significant role in health, nutrition and economics ...
(BZfE) - Chicken meat is often contaminated with Campylobacter. In the meantime, germs are the most common bacterial pathogens of diarrheal diseases in Germany, even before Salmonella. This was confirmed by the results of the official food inspection 2016, recently presented by the Federal Office of Consumer Protection and Food Safety (BVL) ...
Mannheim (bgn) - Healthy skin is also a contribution to hygiene and product protection - and thus a basic requirement of all hygienic measures in operation. Practical hand hygiene, skin exposure to hand-washing, alarms damaged skin and recommendations for skin protection - these are among the topics of BGN Work Safety Information "Clean and healthy hands" ...