Proper handling, storage and cooking of venison offers the best protection against food-borne illness, after a recent investigation by Health Protection Scotland found raw venison products have been linked to an E. coli outbreak.
E. coli (Escherichia coli) O157 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. According to the Food Standards Agency (FSA), when venison is thoroughly cooked to an internal temperature of no less than 160 degrees, any harmful bacteria are destroyed and the venison is safe to consume.
It is critical for food suppliers to ensure their food-temperature safety strategies are optimized to help drive down E. coli and other food-borne illnesses that can fester and grow when food is processed, transported, stored and prepared in improper conditions.
Fortunately, temperature-monitoring technologies are smarter than ever before.
And Comark’s temperature-monitoring technologies are among the best solutions in the new generation of handheld thermometers and data loggers that has risen to give higher levels of mobility in checking food temperatures at critical points across the supply chain. These instruments even bolster compliance by recording corrective action that is taken when temperatures are found to be outside of safe zones.
The food industry has more robust technology and improved tools than ever before to protect consumers from food-borne illnesses. Utilizing these resources as part of a strategic, HACCP-compliant response will help achieve higher safety standards.