Dave Shumaker, B.S., is a Microbiology Scientist with GOJO Industries. He is responsible for hand hygiene research, evaluation of novel antimicrobial technologies as well as industrial and cosmetic microbiology. Dave received his Bachelor’s of Science degree in Microbiology at Ohio University.
Food safety and reducing the risk of foodborne illness is top of mind for many of us. As consumers, we assume we will not become ill when dining out with our family and friends at a restaurant. As restaurant owners, operators or managers, we believe our restaurant could never fall victim to an outbreak, and as restaurant employees, we are confident we follow safe food handling practices. While we all believe we are taking the necessary steps to prevent the spread of foodborne illness, one striking fact remains – foodborne illness still occurs way too often.
Today, we hear more and more about foodborne illness outbreaks that are associated with the produce we eat. In fact, from 1999 to 2008, contaminated produce was responsible for at least 23 percent of all foodborne illnesses reported in the United States. And while the contamination of the produce might occur during different points in the handling process, some of these outbreaks have been thought to be caused by infected farmworkers, and possibly, inadequate hand hygiene.
Today is World Health Day, and the World Health Organization is asking one question, "How safe is your food?" Learn more about the important role hand hygiene plays in food safety.