Bacteria, Viruses and Spores
Bacteria, viruses and spores are everywhere. In the environment. On every surface. And you have 10-100 times more bacterial cells on and in you than there are cells of you. Most are completely harmless – unless they get into the wrong place at the wrong time – but there are a few that can make us sick. This section concentrates on those relevant to food production and healthcare. Naturally we have some excellent products that stop pathogens in their tracks and the training and support to back them up. Remember more can impact the survival of bugs in food than the variables listed here so this is a guide only. If you work in food it’s your
responsibility to ensure the food you serve is safe. And if you work in healthcare it doesn’t matter how well you clean a surface, if you’re not exercising proper hand hygiene you will pass on infections no matter how clean the environment is. Nothing on this site should be construed as medical advice.
It isn’t. If symptoms of a particular foodborne illness, for example, are listed this is for information only and is in no way diagnostic advice. If you think you have a bacterial or viral infection see your doctor
, don’t rely on a website for a diagnosis.
Your guide to foodborne, healthcare-associated and other bacteria, viruses and more… Note that different bugs have different entry styles: for example foodborne bugs have hurdles and Critical Control Points (for HACCP) listed – these aren’t relevant for bugs that aren’t foodborne. Enjoy!