Every year, over 100,000 illnesses are reported in Germany that may have been caused by microorganisms such as bacteria, viruses or parasites in food. The number of unreported cases is even higher. In consumer surveys on everyday health risks, however, comparatively few people mention kitchen hygiene and the associated illnesses as a serious problem. In the most recent BfR consumer monitor, for example, only 17 per cent of respondents said they were concerned about the issue. In contrast, the level of concern about microplastics (68 per cent) and residues of plant protection products in food (52 per cent) is significantly higher. "Most people assume that they themselves do not make mistakes in their own kitchen, but that the mistakes are produced by others," explains hygiene expert Dr Heidi Wichmann-Schauer in the new episode of "Risko" - the science podcast from the German Federal Institute for Risk Assessment (BfR). Small negligence in everyday life can quickly transfer pathogens to food, which can then cause serious illnesses and can even be fatal, especially for especially vulnerable people.
Special care should be taken with food of animal origin: Raw meat or fish, as well as raw milk or eggs, often contain so-called zoonotic pathogens. "These are pathogens that can cause infections in animals and humans and can be transferred bidirectionally," explains Wichmann-Schauer. Campylobacter is particularly common, as well as salmonella and certain E. coli bacteria. They also occur in healthy animals, often without causing any symptoms. "However, they can then be transferred to food during slaughter, milking or egg laying."
People from especially vulnerable groups in particular should therefore never eat such foods raw, explains Wichmann-Schauer: "Especially very young children, very old people, people whose body´s defences are weakened by previous illness or pregnant women." However, all other consumers are also advised to cook meat and other food of animal origin thoroughly: "If a product is heated to at least 70 degrees Celsius uniformly throughout for at least two minutes, then we can assume that most existing pathogens have been killed.
However, pathogens can also be transferred to kitchen utensils, worktops and your own hands when preparing food. This means that bacteria can then be transferred from the raw steak into the salad, for example, and eating it can cause illness. To prevent this so-called cross contamination, cleanliness in the kitchen and the correct handling of food is so important, says hygiene expert Wichmann-Schauer: "So always wash your hands in between, use different knives and chopping boards and wash all utensils thoroughly in between."
Link to the full podcast episode: (only available in German)
https://podcast.bfr.bund.de/6-unterschatztes-risiko-keime-in-der-kuche-006
Quotes and sound bites from the podcast episode may be used freely provided the source is acknowledged.
About "Risko – Der BfR-Podcast":
Daily newspapers, online news and social media posts are constantly warning of new health hazards: Plasticisers in sun creams, microplastics in the body or alleged harmful substances in food. What is actually true about these alleged hazards? How great is the risk for me personally? In our podcast "Risiko", we get to the bottom of such topics. In a relaxed, scientifically sound and easy-to-understand way. "Risiko" is released about once a month. In casual discussions with experts, we talk about real and perceived health risks posed by food, chemicals or consumer products. The podcast is only available in German.
Further information on melatonin on the BfR website
FAQ: Foodborne infections in private households – identifying sources and avoiding risks
https://www.bfr.bund.de/en/foodborne_infections_in_private_households___identifying_sources_and_avoiding_risks-194152.html
Protection against food-borne diseases caused by bacterial toxins (PDF)
https://www.bfr.bund.de/cm/364/protection-against-food-borne-diseases-caused-by-bacterial-toxins.pdf
About the BfR
The German Federal Institute for Risk Assessment (BfR) is a scientifically independent institution within the portfolio of the Federal Ministry of Food and Agriculture (BMEL) in Germany. The BfR advises the Federal Government and the States (‘Laender’) on questions of food, chemicals and product safety. The BfR conducts independent research on topics that are closely linked to its assessment tasks.