Microbiological Food Safety for Vulnerable People

Barbara M. Lund
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Barbara M. Lund: Institute of Food Research, Norwich Research Park, Norwich, NR4 7UA, UK,

IJERPH, 2015, vol. 12, issue 8, 1-16

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.

Keywords: vulnerable people; food safety; foodborne pathogens; Campylobacter; Salmonella; Listeria; Toxoplasma (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2015
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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