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Chapter 26 : Interventions for Hazard Control in Retail-Handled Ready-To-Eat Foods

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Abstract:

This chapter deals with biological hazards and, more specifically, viral and bacterial pathogens. It provides an overview of the hazards and risks associated with the presence and transmission of viral and bacterial pathogens in retail-handled ready-to-eat (RTE) foods, and discusses potential control interventions. The limited number of reports of outbreaks of viral infections originating from retail-handled foods should not be considered as evidence that viral pathogens are not of importance at retail. Assurance for hazard control on incoming products can be derived from purchase specifications and supplier audits. Furthermore, good hygiene practices (GHP) including regular and thorough hand washing and use of barriers to bare-hand contact with RTE foods, such as gloves, deli wraps, and utensils, can contribute considerably to the interruption of both of the food handler-associated routes of pathogen transmission. Indeed, GHP appear to be the most important hazard control intervention, with regard to food handlers that may be asymptomatic carriers of pathogenic organisms. Effective risk communication, education, and training of food workers, supervisors, and managers are considered prerequisites for the successful implementation of hazard control measures at retail.

Citation: Lianou A, Sofos J. 2010. Interventions for Hazard Control in Retail-Handled Ready-To-Eat Foods, p 411-435. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch26

Key Concept Ranking

Food Safety
0.7096756
Meat and Meat Products
0.5308224
Food Handlers
0.5151488
Foodborne Illnesses
0.50921
Viruses
0.4764664
Reverse Transcriptase PCR
0.45911852
Fresh Fruits and Vegetables
0.45759392
0.7096756
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Tables

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Table 1.

Examples of investigations of food-borne outbreaks of NoV gastroenteritis and HAV infection in the United States implicated to be associated with food handlers

Citation: Lianou A, Sofos J. 2010. Interventions for Hazard Control in Retail-Handled Ready-To-Eat Foods, p 411-435. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch26
Generic image for table
Table 2.

Characteristic outbreaks of bacterial food-borne disease associated with retail RTE foods

Citation: Lianou A, Sofos J. 2010. Interventions for Hazard Control in Retail-Handled Ready-To-Eat Foods, p 411-435. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch26

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