Biomedical Engineering Reference
In-Depth Information
to severe acute illness or diarrheal malnutrition (Batz et al.
2013
). There is a lot of
food safety information available for all at-risk groups (U.S. Department of Health
and Human Services
2013
; Government of Canada
2014
).
2.6
Conclusions
The food safety controls available and put in place at the retail level are used to
control all microorganisms rather than any one specifi c pathogen.
These major controls include:
1. Sourcing and procurement (from inspected sources)
2. Protecting food from contamination and cross-contamination (from receiving
through to sale to the consumer)
3. Temperature control (to kill and/or limit the growth of microorganisms, both
pathogens and spoilage organisms)
4. Cleaning and sanitizing (to minimize the transfer of pathogens)
5. Durable life dating (products with a shelf life of less than 90 days)
6. Product rotation (earliest best before date used/sold fi rst) and
7. Employee training (in the processes and handling practices available at retail to
control the growth and transfer of pathogens)
References
Ackerley N, Sertkaya A, Lange R (2010) Food transportation safety: characterizing risks and
controls by use of expert opinion. Food Prot Trends 30(4):212-222
Association of Food Beverage and Consumer Products companies (2009) Control of
Salmonella
in
low-moisture foods.
http://www.gmaonline.org/downloads/technical-guidance-and-tools/
SalmonellaControlGuidance.pdf
. Accessed 20 Feb 2014
Batz M, Henke E, Kowalcyk B (2013) Long-term consequences of foodborne infections. Infect
Dis Clin North Am 27:599-616
Bendickson NJ (2007) Transportation and food distribution security.
http://www.asse.org/news-
room/naosh07/docs/trans_transfood.pdf
. Accessed 20 Nov 2013
Centers for Disease Control and Prevention (2013) CDC 2011 estimates: fi ndings. CDC estimates
of foodborne illness in the United States.
http://www.cdc.gov/foodborneburden/2011-
foodborne-estimates.html
.
Accessed 3 March 2014
Canadian Restaurant and Foodservice Association (2013) Food safety code of practice: for
Canada's foodservice industry. CRFA, Toronto
Estrada-Flores S, Smale N, Tanner D (2006) Temperature regulations during the transport of per-
ishables in Australia. 13th World Congress of Food Science & Technology, IUFOST
European Food Safety Authority (2013) The European Union Summary report on trends and
sources of zoonoses and zoonotic agents and food-borne outbreaks in 2011. EFSA J 11:3129
FAO (2012) Multicriteria-based ranking for risk management of foodborne parasites. Meeting on
3-7 Sep.
http://www.fao.org/fi leadmin/user_upload/agns/news_events/Parasite%20report%20
fi nal%20draft-25October2012.pdf
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