Just read in a trade journal that 1 in 4 foodborne illness outbreaks linked to deli meats are traced back to improper slicer cleaning

It was in the latest issue of Meat Processing Monthly. They said the main culprit is the build-up in the hard-to-reach parts of the carriage mechanism, not just the blade. I clean my slicer every day, but now I'm wondering if I'm getting deep enough into those little grooves. Has anyone switched to a specific brush or cleaner for this that works better?

3 comments

3 Comments

harperc791mo ago

My local sub shop got shut down last year for health code stuff, probably this exact issue. It shows how a small missed spot can have big results. Makes you double check your own routine.

schmidt.blake27d ago

C'mon though, is it ever really just one spot? People get sick all the time from their own kitchens and nobody shuts their house down. A fridge handle might be gross but it's not like it's covered in poison. Most of these places get busted for way bigger messes, like actual pests or old food. Feels like health inspectors sometimes just need to find something to write up.

spencer3771mo ago

Yeah that "small missed spot" thing is so true... it's never just one spot, right? Like maybe they wiped the counters but forgot the handle on the fridge where everyone grabs raw meat. Or the soda nozzle that touches every cup. Then one person gets sick and the whole place gets a bad name. Makes me look at my own kitchen and wonder what I'm missing.