Next Article in Journal
A Population-Based, Nationwide Cross-Sectional Study on Influenza Vaccination Status among Cancer Survivors in Korea
Next Article in Special Issue
Characterization of the Bacterial Community Naturally Present on Commercially Grown Basil Leaves: Evaluation of Sample Preparation Prior to Culture-Independent Techniques
Previous Article in Journal
Mindfulness, Physical Activity and Avoidance of Secondhand Smoke: A Study of College Students in Shanghai
Previous Article in Special Issue
Risk Factors for Salmonella, Shiga Toxin-Producing Escherichia coli and Campylobacter Occurrence in Primary Production of Leafy Greens and Strawberries
Article Menu

Export Article

Open AccessReview
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]


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).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

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

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Int. J. Environ. Res. Public Health EISSN 1660-4601 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top