There are approx. 7 million cases of food poisoning in Australia every year. (FSANZ: Food Standards News 42 - December 2002)

Around 5-10% of the entire world's food supply is contaminated by fungi each year, according to the United Nations Food and Agriculture Organisation yet they are seldom the first things people think about when it comes to concern for the health of the food supply.

Microbes such as mould and bacteria can produce spores and toxins often producing poisonous substances that can in turn result in food poisoning. The food may look, smell and taste fine, however it will make people sick. Air-borne microbes, which are spread through fan units in coolrooms, can cover significant areas of walls and ceilings resulting in large-scale contamination problems.

The 6 conditions that favour the growth of micro-organisms include:
Time Temperature Moisture Nutrients O2 pH (Acidity)

Some bacteria form spores and can survive temperatures of up to 100°C for up to 2 hours and live in temperatures as low as -4.5°C. In coolrooms, even with the temperature below 5°C, correct maintenance and cleaning of the equipment such as the fan unit and potential food contact surfaces such as the walls is vital. A variation in the temperature of coolrooms when moving in and out allows food-spoiling bacteria to multiply. Regular cleaning of all areas and equipment with an approved sanitiser or with professional maintenance is necessary to control these airborne bacteria.

The Clean Air Society of Australia and New Zealand report Indoor Air Quality in Australia: A Strategy for Action identified that a wider range of air pollutants was found at higher levels indoors than outdoors. The report also identified the six most serious indoor air pollutants as carbon monoxide, nitrogen dioxide, environmental tobacco smoke, formaldehyde, house dust mites, and MOULD & FUNGI.

Reports say the company, based in Virginia and Switzerland, was sent a warning letter by the federal Food and Drug Administration on April 21 citing violations found in a February inspection of its Honolulu facility - such as a pink slimy substance dripping onto the conveyor of the pot washing machine, live cockroaches and flies, and mould growing on the windows of a refrigerator.

Source: NSW Food Authority

Listeria Hysteria

South Australian smallgoods manufacturer Conroy's found out last December just how seriously damaging a microbial outbreak in the workplace can be. Two patients in Adelaide hospitals died of listeriosis, and two others became critically ill after eating cured meats supplied by the company. Inspections revealed the presence of the deadly Listeria bacteria on the company's cutting equipment and conveyor belt at its Adelaide plant.

The fallout for Conroy's has been significant. Aside from the tragic deaths of the outbreak's victims, the company lost an estimated $2 million, and many employees lost their jobs when the plant was temporarily shut down. The South Australian Government has also threatened legal action against the company.

Source: AIRAH Ecolibrium Magazine March 2006

"Toxic Mould in work areas can cause health issues to staff, reducing the worker efficency to perform their duties. Illness such as fevers, shortness of breath, coughs, muscle aches, rashes, asthma, and general allegies have all been attributed to toxic moulds found in cool rooms and ducting fans in food storage areas" (Breaking Through the Boundaries: Newsletter of the Queensland Branch of the IHHC - July 2006)

A consequence of these ailments, according to the EPA, is a significant decrease in worker efficiency, concentration and productivity. The CSIRO estimates that poor indoor air quality (air-borne microbial contamination) costs Australia $12 billion a year and kills an unknown number of people.

We must also be very conscious of the fact that the clean-up process of widespread fungal contamination is not taken lightly either. People performing this task are susceptible to the risk of developing Organic Dust Toxic Syndrome (ODTS) or Hypersensitivity Pneumonitis (HP). If they are not properly trained in the clean-up process, in the use of correct sanitizing agents or wearing correct PPE then this risk is even greater. ODTS can occur after a single heavy exposure to dust contaminated with fungi and it produces flu-like symptoms. It differs from HP in that it is not an immune mediated disease and does not require repeated exposures to the same causative agent. HP can occur after repeated exposures to an allergen and can result in permanent lung damage.

Employers have a duty under every state Occupational Health and Safety Act to provide and maintain for employees, as far as practicable, a working environment that is safe and without risks to health. This includes providing a safe system of work, information, training, supervision, and where appropriate personal protective equipment. The employer must identify hazards in the workplace and, if practicable, eliminate these hazards. If this is not practicable, then the employer must take measures to control the hazard and reduce the risk to workers. Occupiers of workplaces also have a duty to take 'measures as are practicable to ensure that the workplace is safe and without risks to health.

Naturally occurring toxins

Naturally occurring toxins can be found in many plants, fungi and seafood. These include:

- Oxalic acid (found in rhubarb leaves, spinach, celery tops) could kill a person if they consumed enough of it. In smaller doses, oxalic acid is needed for calcium formation.

- Heavy metals such as mercury occurs in some seafood and can cause serious problems especially in the young.

- Fungi such as wild mushrooms can contain toxins that cause hallucinations, fever, vomiting and even death.

- Solanine occurs in green potato skins.

Viruses

Viral illness is generally transmitted by poor personal hygiene and is carried via food, water or air.

Viruses, however, do not grow in food.

Proper personal hygiene, hand washing and staying away from food when you are sick is required to control the spread of viral infections.

Intoxication

Some bacteria make people ill from their waste products or toxins. This type of food borne illness is called intoxication.

Intoxication causing bacteria include Staphylococcus aureus, Bacillus cereus and E. coli.

B. cereus can form spores that survive freezing and boiling. Rapid cooling and re-heating of food to minimise growth in food and spore formation is required.

The production and service of safe and wholesome food is the responsibility of every person involved in the food chain; from management who prescribe the operational policies, to the food service assistant who serves the meals to the customers.

Management

For the purpose of the day to day running of the food operations, the management / supervisory team have the responsibility for food safety and hygiene and will ensure that they and their staff abide by the appropriate food safety policies and procedures.

Ensure that all staff are fully trained and informed of their responsibilities in relation to food safety.

Ensure that all products from suppliers are checked and are not accepted unless all the quality and packaging criteria are met.

A planned cleaning system, diligently operated and effectively monitored:

Reduces the risk of food poisoning by removing food residues which may result in or attract harmful bacteria

Reduces the risk of foreign materials contaminating food products which may result in possible complaints from and injury to customers

Reduces the risk of pest harbourage and infestation

Improves the appearance of your storage area

Promotes hygiene awareness among staff

Improves customer appreciation

Ensures compliance with legal requirements.

All parts of the food coolroom structure and all equipment within it must be regularly cleaned.