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- Title
FOOD: CONSIDERATIONS FOR HOSPITAL INFECTION CONTROL.
- Authors
Afshari, Asma
- Abstract
A hospital food service responsibility is to provide nutritious and safe food to patients and other staff. Despite the fact that food safety had significant progress in recent years, outbreaks of nosocomial gastroenteritis are still of paramount importance worldwide. Susceptible hospitalized patients to infectious diseases (elderly and immunocompromised) coupled with mass production of food, made hospitals a potential place for outbreaks of foodborne illnesses. The outbreaks may result from breakdown in only one-step of food safety control measures. Foodborne illness is caused by bacteria, virus, parasite or chemical contaminants. Salmonella spp., Shigella spp., E. coli, Listeria monocytogenes, Campylobacter spp., Yersinia enterocolitica, norovirus and Hepatitis A virus are the most important ones. Furthermore, contaminated food can be associated with nosocomial outbreak of multidrug-resistant bacteria, such as extended-spectrum-betalactamases (ESBL)-producing Enterobacteriaceae. To minimize the risk of foodborne disease in vulnerable patients, types of food served in healthcare settings should be selected more carefully such that, high-risk foods should not be served to high-risk patients. On the other hand, early case identification of foodborne pathogens can prevent further transmissions and removal of contaminated products can be expedited.
- Subjects
NOSOCOMIAL infections; FOODBORNE diseases; HOSPITAL food service; MULTIDRUG resistance in bacteria; LISTERIA monocytogenes
- Publication
Journal of Nutrition, Fasting & Health, 2022, Vol 10, p124
- ISSN
2821-2746
- Publication type
Article