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Provision of microbiologically safe food for vulnerable people in hospitals, care homes and in the community

Lund, Barbara M.
Food control 2019 v.96 pp. 535-547
HACCP, at-risk population, diet, drug therapy, foodborne illness, foods, good manufacturing practices, hospitals, long term care, microbiological quality, microbiological risk assessment, microorganisms, nursing homes, patients, pregnancy, Europe, North America
In Europe and North America up to 20% of the population is particularly susceptible to foodborne and other sources of infection because of age, pregnancy, illness, treatment or medication. These people may be in hospitals, nursing homes, long-term care homes or living in the community. In order to control the microbiological safety of food, including that supplied to vulnerable people, food businesses must have in place a Food Safety Management System based on Hazard Analysis and Critical Control Point principles, Good Manufacturing Practice and Good Hygienic Practice. Vulnerable people should be advised about measures to maintain food safety and should be advised of, and supplied with, a diet in which lower-risk foods are substituted for higher-risk foods. The main microorganisms responsible for the burden of foodborne disease are discussed, examples of outbreaks in healthcare settings are given, and factors leading to outbreaks are discussed.