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 […]
There are two different types of bacteria involved with food, food spoilage bacteria and food poisoning (pathogenic) bacteria
The Chef’s Guide to E. coli: Keeping Your Kitchen Safe In the kitchen, Escherichia coli (E. coli) isn’t just a scientific name—it’s a red flag. It tells us that something has gone wrong with our hygiene. For Chefs, Experts, and Home Cooks, understanding how this “invisible guest” behaves is the secret to a 5-star safety […]
