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Int. J. Environ. Res. Public Health 2015, 12(8), 10117-10132; doi:10.3390/ijerph120810117

Microbiological Food Safety for Vulnerable People

Institute of Food Research, Norwich Research Park, Norwich, NR4 7UA, UK,
Academic Editors: Mieke Uyttendaele, Eelco Franz and Oliver Schlüter
Received: 30 June 2015 / Revised: 11 August 2015 / Accepted: 14 August 2015 / Published: 21 August 2015
(This article belongs to the Special Issue Food Safety)
View Full-Text   |   Download PDF [142 KB, uploaded 25 August 2015]

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. View Full-Text
Keywords: vulnerable people; food safety; foodborne pathogens; Campylobacter; Salmonella; Listeria; Toxoplasma vulnerable people; food safety; foodborne pathogens; Campylobacter; Salmonella; Listeria; Toxoplasma
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Lund, B.M. Microbiological Food Safety for Vulnerable People. Int. J. Environ. Res. Public Health 2015, 12, 10117-10132.

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