Why Recent E. Coli Outbreaks Affirm The Importance Of Professional Cleaning

Every now or then, there will be something in life that reminds you not to become complacent. It might be as simple as stumbling on uneven ground, or a bad day that reminds you to keep pushing for your best, but for food factories and retailers in the last month, there’s been something a great deal more serious.

The recent E. Coli outbreak has shocked many across the nation, and it’s no wonder why. The notion that when you go to the shop for a quick bite to eat, there could be dangerous bacteria left lurking in your product is disturbing, to say the least.

Unfortunately, that’s exactly what happened to about 275 people across the UK, with the vast majority of them showing symptoms before the 4th June. Over 120 of those were admitted to hospital, and one has sadly died as a result of the infection.

As E. Coli cases have now fallen, and this short-lived outbreak appears to be over, now is perhaps the ideal opportunity to reflect on how this occurred, and what measures might be taken to prevent further troubles.

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What Went Wrong?

The reported infections were quickly traced back to salad leaves found in various sandwiches and wraps sold in supermarkets. While these products were sold by high street brands, the problem was found to originate from the manufacturers, who have since recalled the items in question.

According to the Food Standards Agency (FSA), the outbreak was connected to ‘food chain and epidemiological links’, which were identified early on to be the cause of the infections. As of writing, the investigation is still looking into the direct cause, and it remains unclear how this contamination occurred.

The report notes that possible explanations range from pre-harvest contamination, like rainwater or animal excrement, to post-harvest contamination, during washing or packaging. Either way, we know that somewhere along the chain of growers -> suppliers -> manufacturers, this contamination did occur.

It is now being reported that chains like Asda and Tesco face legal action from lawyers representing those who were infected. Should these bids succeed, the entities involved will not only suffer reputational damage but may have to shell out millions in damages, meaning this outbreak could become an exceedingly expensive mistake.

So – where do we go from here? Of course, it depends on what the exact cause turns out to be, but if facility hygiene is found to play a role, questions will be raised about the efficacy of the cleaning procedures that many manufacturers employ on their factory floors and in their storerooms.

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How Do We Stop Further Outbreaks?

Naturally, further outbreaks could have a devastating impact on consumer trust in the UK, so if there was ever a time to tighten operations and ensure no mistakes slipped through the cracks, now would be the moment.

Factory cleaning has long played an important role in preventing outbreaks, and that is still the case today. Whether it’s storage areas or sorting floors, assembly lines, or packaging areas, maintaining a high standard of cleanliness in food preparation areas will limit the chances of unwanted germs finding their way into food products.

Contamination could occur for a variety of reasons. The most common transmission is through hand, and contrary to popular belief, plastic gloves offer no better protection from pathogens than thoroughly washed hands. In some cases, such measures prove to be even worse for hygiene.

For these reasons, the core principle of hygienic food preparation is strong hand-cleaning practices. But that can only go so far – a dirty environment will simply transfer germs immediately back onto hands and tools, which may contaminate products and render all other efforts for naught.

The solution is a robust factory cleaning schedule, which should be implemented across your premises to mitigate these threats as much as possible.

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How Can Factory Hygiene Be Improved?

With every premise, a detailed evaluation of your needs and specifics will be the best place to start. See where the problem areas will lie, what the logistical challenges might be, how your cleaning processes could be improved, and what potential hazards might be encountered along the way.

This will help factory managers craft a cleaning schedule that is uniquely tailored to their site, and while some trial and error may be required to get into the right rhythm, this will ultimately prove to be the most effective form of cleaning. ??

High-risk areas such as toilets, changing rooms, floors, and food processing zones should be cleaned daily at a minimum, and most industrial machinery should be cleaned 2-3 times a week. Low-risk areas such as receptions, storage cupboards, and delivery zones may require regular, but not as thorough, cleaning.

However, if you let these areas become too dirty, this will inevitably diffuse over into more vulnerable areas of your factory, so it’s imperative to stay on top of cleaning and make sure the entire premises is protected. Overlooking the low-risk zones is a surefire way to make the high-risk areas more susceptible to contamination.

For any cleaning schedule, regular auditing will be vital to maintaining standards. This scrutiny ensures any lapses are caught at the earliest moment, preventing the spread of harmful pathogens and allowing products to be quality-assessed before being released to the public.

Additionally, deep cleaning should be conducted regularly – monthly or quarterly depending on your specifications. A deep clean is also necessary if you suspect there’s been a bacteria outbreak anywhere in your site, or possible oversights when it comes to cleanliness.

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What Next?

As someone who’s been working within the cleaning industry for some time now, the E. Coli outbreak is something we see all too often. Usually, it’s not so serious – more localised trouble with dirt or grime, but the same problems often have a habit of repeating themselves.

Whether it’s E. Coli, Legionella, Salmonella, or Listeria, factories and manufacturing premises that see outbreaks must implement stronger measures to protect their products and clients. ?

I’ve made it my mission to deliver just this - tailored solutions to our partners, resolving their cleanliness-related complications. That means a unique approach every time, working hand in hand regardless of your premises size, specific requirements, and budget constraints.

With this customer-centric approach, we aim to rigorously address all our client’s pressing needs, helping them maintain spotless premises and avoid embarrassing national outbreaks such as the one that has so recently plagued the county.

Only by remaining vigilant, and upholding high standards of hygiene persistently, can we ensure no more harm is done to consumers and brands across the country.