ECJ EUROPEAN Cleaning Journal

More than 100,000 cases of illness in Germany annually are probably caused by microorganisms such as bacteria, viruses or parasites in food, according to a new study.

And since many cases go undocumented this number is likely to reflect only a fraction of the true scale, claims the latest German Federal Institute for Risk Assessment report.

Cross-contamination is a major issue with the direct transfer of bacteria from one item to another being a frequent source of infection, says BFR hygiene specialist Dr Heidi Wichmann-Schauer. This could occur, for example, when someone uses the same cutting board or knife for raw meat and fresh vegetables without cleaning these implements first.

However, public concern about the issue remains surprisingly low with only 17 per cent of study respondents expressing concern about kitchen hygiene and related illnesses.

Awareness seems to be focused instead on visible or more widely publicised threats such as microplastics or pesticide residues. A total of 68 per cent of respondents worried about microplastics while 52 per cent were concerned about residues of plant protection products in their food. Wichmann-Schauer attributes this gap in perception to a general belief that the mishandling of food occurs primarily outside one's own home.

"Most people assume they do not make mistakes in their own kitchen," she said. "However, even minor lapses in everyday kitchen routines can facilitate the transfer of pathogens to meals, resulting in severe foodborne illnesses."

According to the BfR, bridging this awareness gap is vital to preventing unnecessary illnesses that could be mitigated through improved personal habits and hygiene measures.