Microbiological safety of food in hospitals and other healthcare settings

Barbara M. Lund; Sarah J. O'Brien

doi:10.1016/j.jhin.2009.05.017

Microbiological safety of food in hospitals and other healthcare settings

Barbara M. Lund, Sarah J. O'Brien

Research output: Contribution to journal › Article › peer-review

Abstract

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. © 2009 The Hospital Infection Society.

Original language	English
Pages (from-to)	109-120
Number of pages	11
Journal	Journal of Hospital Infection
Volume	73
Issue number	2
DOIs	https://doi.org/10.1016/j.jhin.2009.05.017
Publication status	Published - Oct 2009

Keywords

Foodborne micro-organisms
Hazard analysis and critical control point (HACCP)
Hospital food
Immunocompromised persons
Meals

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10.1016/j.jhin.2009.05.017

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abstract = "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. {\textcopyright} 2009 The Hospital Infection Society.",

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AU - O'Brien, Sarah J.

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AB - 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. © 2009 The Hospital Infection Society.

KW - Foodborne micro-organisms

KW - Hazard analysis and critical control point (HACCP)

KW - Hospital food

KW - Immunocompromised persons

KW - Meals

U2 - 10.1016/j.jhin.2009.05.017

DO - 10.1016/j.jhin.2009.05.017

M3 - Article

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JO - Journal of Hospital Infection

JF - Journal of Hospital Infection

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ER -

Microbiological safety of food in hospitals and other healthcare settings

Abstract

Keywords

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