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Journal of Hospital Infection
Volume 73, Issue 2, October 2009, Pages 109-120
Review
Microbiological safety of food in hospitals and other healthcare settings
综述——医院内食物的微生物污染
Barbara M. Lunda, , and Sarah J. O'Brienb
aInstitute of Food Research, Colney, Norwich, UK
bUniversity of Manchester, Manchester Academic Health Science Centre, Salford Royal NHS Foundation Trust, Salford, UK
Available online 3 September 2009.
Summary
Cases and outbreaks of foodborne infection in healthcare settings can result in serious illness, wastage of expensive medical treatments, spread of infection to other patients and staff and disruption of services. Providing nutritious meals for vulnerable people in healthcare settings involves a systematic approach to microbiological safety, as provided by hazard analysis and critical control point (HACCP) principles. The types of food served in healthcare settings should be selected to minimise the risk of foodborne infection.
Keywords: Foodborne micro-organisms; Hazard analysis and critical control point (HACCP); Hospital food; Immunocompromised persons; Meals
Article Outline
Supply of meals in healthcare settings
Microbiological hazards and susceptibility of vulnerable groups
Foodborne disease outbreaks in healthcare settings10
Hospital outbreaks are serious, causing avoidable deaths in patients
Hospital staff, including clinical staff, are affected frequently causing major disruption to services
Food handlers can cause outbreaks, as well as be victims of them
Inadequate kitchen staffing levels may lead to outbreaks
High-risk foods continue to be served to high-risk patients
Most outbreaks could have been avoided by adhering to good personal and food hygiene and HACCP principles
Prevention of foodborne disease in healthcare settings
Control of food production
Types of food served to vulnerable persons in hospitals, and advice for vulnerable persons
Continuing challenges in healthcare settings
A changing environment
An ageing population
Conclusions
Conflict of interest statement
Funding sources
References
food.pdf
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发表于 2009-9-21 11:06