Hygiene and food handling gaps increase risk for patients

Poor hygiene, unsafe food handling practices, and a reliance on untrained food handlers may be placing vulnerable patients at some psychiatric hospitals at risk of foodborne illnesses, according to researchers in South Africa.

A study from the University of the Western Cape (UWC) assessed food safety practices among 91 foodservice personnel, nurses, procurement staff and quality control officers. It uncovered gaps in food preparation, storage and the prevention of cross-contamination. 

Researchers found that all four Eastern Cape public hospitals in the study had failed to comply with key food safety protocols for decades, with none of their food service units holding a valid certificate of acceptability since 1994.