Microbiological Food Safety for Vulnerable People

International Journal of Environmental Research and Public Health

Barbara M. Lund¹  Mieke Uyttendaele¹  Eelco Franz¹ 

[1] Institute of Food Research, Norwich Research Park, Norwich, NR4 7UA, UK, E-Mail

关键词: vulnerable people;    food safety;    foodborne pathogens;    Campylobacter;    Salmonella;    Listeria;    Toxoplasma;   

DOI  :  10.3390/ijerph120810117

来源: mdpi

【 摘 要 】

Foodborne pathogens are more likely to cause infection and to result in serious consequences in vulnerable people than in healthy adults. People with some increase in susceptibility may form nearly 20% of the population in the UK and the USA. Conditions leading to increased susceptibility are listed. The main factors leading to foodborne disease caused by major pathogens are outlined and examples are given of outbreaks resulting from these factors. Measures to prevent foodborne disease include procedures based on Hazard Analysis Critical Control Point principles and prerequisite programmes and, especially for vulnerable people, the use of lower-risk foods in place of higher-risk products.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.