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Sanitization Down to a Science

Help protect your reputation and bottom line by stopping germs where they start.

While you may be familiar with the “Big 6” – the FDA’s list of highly infectious pathogens easily transmitted by workers who come into contact with foods – are you aware of the effect they can have on your retail foodservice establishment? Norovirus, hepatitis A, Listeria, Salmonella, Shigella, and E. coli, as well as other foodborne pathogens, can lead to 48 million cases of foodborne illness each year in the U.S. and cause $51 billion of annual economic impact nationwide.²

In fact, just one foodborne illness outbreak can cost a store from $3,968 to $2.6 million.³ And germs can hide on surfaces, even if they appear clean. Hidden germs can transfer to other surfaces, or even worse, to food, where they can cause an outbreak.

Focusing now on an efficient hygiene plan, with effective products in the right places, can pay off in the long run. The PURELL® brand holistically supports these efforts, with fast kill times, with no harsh chemicals, and with no rinse required on food-contact surfaces. In a fast-paced retail industry, these quick kill times can make all the difference in eliminating germs and satisfying customers.

Be Ready with Research, from the PURELL® Food Safety Program

47.8 million episodes of illness, 127,839 hospitalizations, and 3,037 deaths occur each year due to consumption of contaminated food.⁴ Out of those, 9 million illnesses, 56,000 hospitalizations, and 1,300 deaths can be attributed to known pathogens, with Listeria monocytogenes being responsible for 19% of that mortality rate.⁶

Knowing an enemy is the first step toward defeating it – which is why building an understanding of pathogens is paramount to any prevention strategy. In the PURELL® Food Safety Program – Pathogens of Concern: Actionable Research Bulletins, you’ll get best practices and knowledge that you and your teams can use in the day-to-day fight against the infectious agents most likely to do damage in foodservice establishments. Download the bulletin on Listeria now, which includes symptoms of infection, discusses factors leading to its proliferation, and shares specific actions retailers and operators can take to minimize risk of contamination within their facilities.

Learn more

1. GOJO Industries, Inc., Functional - Field Test, 2014-12-C10408 and 2014-03-I10369, 5 March 2015.

2. Robert Scharff. Economic Burden from Health Losses Due to Foodborne Illness in the United States. J Food Prot 1 January 2012; 75 (1): 123–131.

3. Bartsch SM, Asti L, Nyathi S, Spiker ML, Lee BY. Estimated Cost to a Restaurant of a Foodborne Illness Outbreak. Public Health Rep. 2018;133(3):274-286.

4. Scallan, E., Griffin, P. M., Angulo, F. J., Tauxe, R. V., & Hoekstra, R. M. (2011). Foodborne Illness Acquired in the United States—Unspecified Agents. Emerging Infectious Diseases, 17(1), 16-22.

6. Scallan, E., Hoekstra, R. M., Angulo, F. J., Tauxe, R. V., Widdowson, M., Roy, S. L....Griffin, P. M. (2011). Foodborne Illness Acquired in the United States—Major Pathogens. Emerging Infectious Diseases, 17(1), 7-15.

FOOD SAFETY

Sanitization Down to a Science

Be Ready with Research, from the PURELL® Food Safety Program

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