Where does foodborne illness happen-in the home, at foodservice, or elsewhere-and does it matter?
Foodborne Pathog Dis
; 6(9): 1121-3, 2009 Nov.
Article
em En
| MEDLINE
| ID: mdl-19694555
ABSTRACT
Foodservice professionals, politicians, and the media are often cited making claims as to which locations most often expose consumers to foodborne pathogens. Many times, it is implied that most foodborne illnesses originate from food consumed where dishes are prepared to order, such as restaurants or in private homes. The manner in which the question is posed and answered frequently reveals a speculative bias that either favors homemade or foodservice meals as the most common source of foodborne pathogens. Many answers have little or no scientific grounding, while others use data compiled by passive surveillance systems. Current surveillance systems focus on the place where food is consumed rather than the point where food is contaminated. Rather than focusing on the location of consumption-and blaming consumers and others-analysis of the steps leading to foodborne illness should center on the causes of contamination in a complex farm-to-fork food safety system.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Contaminação de Alimentos
/
Doenças Transmitidas por Alimentos
/
Serviços de Alimentação
Idioma:
En
Ano de publicação:
2009
Tipo de documento:
Article