Controlling Staphylococcus aureus in Professional Kitchens Staphylococcus aureus is a unique threat in the food safety landscape because its primary reservoir is not the animal carcass or the soil, but the food handler themselves. Approximately 25% to 30% of healthy people and animals carry this bacterium on their skin and in their noses. Within the […]
Scientific Control of Bacillus cereus Bacillus cereus is a gram-positive, rod-shaped, facultative anaerobic bacterium commonly found in soil and dust. While it is ubiquitous in the environment, it poses a significant threat to the food industry—particularly in catering and high-volume production—due to its ability to form protective endospores. Within the HFS scientific logic, Bacillus cereus […]
Does the microwave kill bacteria? What do we actually know about microwaves? How do they work? And are they the ultimate answer to food safety? Microwave ovens are great time-savers and can help you in a bind. These days microwave ovens can cook, grill, defrost and reheat any foods. These features can really help when grills or convection ovens take time to reheat or cook foods. Microwaves can be very effective in the reheating process if used correctly. Here’s the deal, microwaves don’t actually kill bacteria.
There are two different types of bacteria involved with food, food spoilage bacteria and food poisoning (pathogenic) bacteria
