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title: Listeriosis and Healthcare Foodservice
description: In a healthcare setting, implementing and following stringent infection control policies is critical when food is prepared, stored and served to patients, staff, and visitors. Click for more information on preventing listeriosis in healthcare foodservice.
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 In a healthcare setting, implementing & following stringent infection control policies is critical when food is prepared, stored and served.

| Not rendering correctly? View this email as a web page here. Prevent Listeriosis in Healthcare Foodservice Q: What do the following have in common? Pregnant women Young children The elderly Immunocompromised and immunosuppressed 2 A: They make up a large percentage of a healthcare population; and, They are at a higher risk of being sickened by foodborne illness like Listeriosis. 1,600 people in the U.S. contract listeriosis each year; 260 die1, making it “by far the most deadly” foodborne illness.5 In a healthcare setting, implementing and following stringent infection control policies is critical when food is prepared, stored and served to patients, staff, and visitors.3 Unlike other bacteria, Listeria can multiply at cold temperatures and survive in equipment like ice makers and ice storage bins. 2 To help prevent Listeria contamination in ice machines, the following practices should be part of the facility’s operations: Clean and sanitize the ice storage chests weekly Ice scoops should be cleaned and sanitized daily and should avoid contact with contaminated surfaces such as floors, access door handles, service carts and non-food contact surfaces Doors to ice storage chests and ice machines should remain closed except when removing ice Consider routine microbiologic sampling of the ice and ice contact surfaces of the machine4 Make Sani Professional® No-Rinse Sanitizing Wipes a key part of your foodservice operations. They're EPA-registered and NSF certified. They're the first and only disposable wipe that effectively kill 99.999% of Listeria monocytogenes on food contact surfaces, along with other common foodborne pathogens. Sani Professional No-Rinse Sanitizing Wipes are so convenient to use when you need them, where you need them, so the food prepared for patients is safe. Sani Professional is a division of PDI, a trusted name in infection prevention.  Click Below To Receive Your FREE Sample!        \* See Technical Data Bulletin Sources: 1.https://www.cdc.gov/listeria/index.html 2.https://www.health.qld.gov.au/\_\_data/assets/pdf\_file/0031/377950/qh-hsdgdl-028-2.pdf 3.The Microbiological Safety of Food in Healthcare Settings, edited by Barbara Lund, Paul Hunter 4.http://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2013/the-sanitation-of-ice-making-equipment/ 5.https://www.forbes.com/sites/melaniehaiken/2011/09/28/the-5-deadliest-food-borne-illnesses-and-how-to-prevent-them/#5dbdd9227433    Sani Professional   -    Orangeburg  NY       You received this email because you are subscribed to Sani Proportions Subscription from Sani Professional . Update your email preferences to choose the types of emails you receive.  Unsubscribe from all future emails   |
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