Microbiological Food Safety for Vulnerable People.

Abstract:

: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.

authors

Lund BM

doi

10.3390/ijerph120810117

subject

Has Abstract

pub_date

2015-08-21 00:00:00

pages

10117-32

issue

8

eissn

1661-7827

issn

1660-4601

pii

ijerph120810117

journal_volume

12

pub_type

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