Scientific Publications
Microbiological safety of food, particularly for vulnerable people.
Journal of Family Medicine and Disease Prevention, 2, 2:035
Foodborne illness affects about one in six Americans each year. Certain groups of people are particularly susceptible to foodborne illness, these include the very young, the elderly, pregnant women and people whose immune system is suppressed by disease or medication. These groups are most likely to incur infection and to suffer severe consequences. Major foodborne pathogens and foods that are particularly associated with hazards are outlined. Factors leading to outbreaks are described and illustrated with examples of outbreaks. Prevention of transmission of foodborne pathogens involves use in the supply of food of a system based on the Hazard Analysis Critical Control Point System (HACCP) and prerequisite programs, and the selection of lower-risk foods in place of higher-risk foods for vulnerable people.
Journal of Family Medicine and Disease Prevention, 2, 2:035
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