Learn the difference between foodborne virus and bacteria.
Bacteria can be found all around us, and some bacteria are even welcome! We even put some of them in our foods to improve the shelf-life, taste, or texture of food. Other bacteria, however, can make us sick.
These harmful bacteria are roughly divided into two groups:
How long it takes from ingestion until we get sick varies. Some bacteria make you sick fast, but it could also be a matter of days or even weeks before we notice anything.
Viruses are also present all around us and are about a thousand times smaller than bacteria. They are a common cause of us getting sick from food, but unlike bacteria, they cannot reproduce themselves. Instead, a virus waits until ingested and reproduces only when reaching living cells - for example, a gut cell.
The most common way through which wash ware and food are contaminated with viruses is when being handled by an infected person – a host or spreader. It can also happen through contact with water that is contaminated.
Some of the most common foodborne viruses are Norovirus (sometimes referred to as the winter vomiting bug), Hepatitis A, and Sapovirus (often called stomach flu).
Some general tips:
Since Nor:disk started in the late '80s, one of our core missions has been to provide sanitized and clean washware to our customers. Having met millions of customers in the commercial kitchen industry worldwide, week after week, year after year, we’ve gathered a lot of knowledge about safe washing results. We'd love to share our knowledge and learnings with you. Join us for a demo - on live stream, in a kitchen, or in a showroom near you.Book a demo →