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.
journal_name
Int J Environ Res Public Healthauthors
Lund BMdoi
10.3390/ijerph120810117subject
Has Abstractpub_date
2015-08-21 00:00:00pages
10117-32issue
8eissn
1661-7827issn
1660-4601pii
ijerph120810117journal_volume
12pub_type
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