An expert in the field of food poisoning has warned that buffets are a ‘hotspot for disease’ due to common errors of hygiene.
Cross pollution and poor temperature control are the main cause of food -related disease during the eating experience, according to the microbiologist.
Dr. Kimon-Andreas Karatzas, Assistantary Lecturer Food Microbiology at the University of Reading said: ‘Without the correct precautions, [buffets] Can also cause serious risks of food safety.
‘One of the most important challenges for food safety in buffets is temperature control. Harmful bacteria quickly multiply in what experts call the “danger zone”. “
The zone with a high risk is the temperature range between 8 ° C and 63 ° C. If food is within this range for too long, it becomes an ideal breeding ground for microbes.
‘Unfortunately, it is customary in busy all-you-can-eat environments that staff supplements half-Lege Trays instead of replacing them.
“Although this food waste can reduce, it increases the risk of infection, especially during the time of service,” says Dr. Karatzas, Writing in the conversation.
“Without strict hygiene protocols, even small can fall into temperature control leads to widespread disease.”
The expert emphasizes that there are three main bacteria to eliminate with buffets.
Cross pollution and poor temperature control are the main cause of food -related disease in buffets
This UKHSA graph shows the number of Salmonella cases registered in England every year
The first is Salmonella, which is often found in sheltered poultry, eggs and dairy products. He warns that it can cause diarrhea, fever and abdominal cramps, and it easily spreads when hot food is not stored at a safe temperature.
He also notes that ‘e. Coli, usually linked to undercooked beef and raw vegetables, can cause serious gastrointestinal disease and in some cases lead to kidney failure. ‘
Finally, a bacterium that is often found in soft cheeses, pâté and pre-packaged Sandwiches-Listeria monocytogenes-one can be a risk for people with weakened immune systems such as pregnant women.
‘In many buffet environments, the food stays outside for a longer period of time – sometimes at environmental space temperatures, and sometimes without sufficient heating or cooling equipment. This allows bacteria to flourish, “says Dr. Karatzas.
The expert also warns that cross -contamination is a serious risk of buffets.
“If only one dish is contaminated, with undercooked meat juices or bacteria of unwashed hands, they can spread to other foods that many people affect,” says Dr. Karatzas.
‘Niest about saucers and non -trained customers who use food directly, all increases the risk. Even something simple as the use of the same spoon for multiple dishes can be sufficient to transfer bacteria.
Official statistics show that around 2.4 million people get food poisoning every year
“With many hands that touch the same kitchen utensils and food is moved or mixed between containers, even a well -run buffet can become a danger zone because it is difficult to check and check that all customers adhere to food safety rules.”
The expert warns that common cross -contamination brings dinners with allergies with a greater risk.
“Cross -contamination means that allergen -free food can become unsafe due to even minimal contact with allergenic ingredients,” says Dr. Karatzas. “Bring allergic dinners with a greater risk.”
Official statistics show that around 2.4 million people receive food poisoning every year.
The Food Standards Agency (FSA) estimates that every year there are closer to 18 million cases of food poisoning in the UK – almost one in four people.
Food poisoning is rarely serious and usually gets better within a week.
Common symptoms include sick, diarrhea, abdominal pain, a high temperature and the feeling generally unwell.
To avoid these uncomfortable symptoms, the microbiologist recommends that when clean kitchen utensils must be available for each item with a buffet, control plates must be warm or cooled, not lukewarm and dinners must wash their hands before they serve themselves.
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