Good-Hospital Food Safety Measures Minimize Risk to Food Handlers Staff and Patients

“Hospital food” may have one advantage—no one extends length of stay because of hospital “cuisine.”  This piece, however, raises the issue of food safety—a study at the University Hospital in Geneva, Switzerland reported that 86% of the fresh poultry brought in for patient and staff food service was contaminated with antibiotic-resistant E. coli bacteria.  Cooking the chicken to a state resembling leather killed the germs, but surfaces had to be carefully cleaned to keep the bacteria completely in check. Perhaps not every hospital is as diligent as this facility. In any case, hospital food represents a large opportunity for automation engineers to improve the efficiency and effectiveness of in-patient care. MORE

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