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Use of foodborne disease data for HACCP risk assessment.

Author(s) : WEINGOLD S. E., GUZEWICH J. J., FUDALA J. K.

Type of article: Article

Summary

Foodborne disease data from reported outbreaks in New York State between the years 1980-1991 (1,528 outbreaks involving 31,675 cases) were reviewed to develop two new categories by which foodborne disease vehicles were classified: method of preparation and significant ingredient. In addition, the current centers for disease control and prevention list of contributing factors was expanded to more accurately reflect common problems encountered in these outbreaks. Two dimensional tables of these new data show trends in preparation methods, ingredients and contributing factors that can be used for risk assessment of establishments and their menus. A more detailed table shows agents of concern and the likely critical control points associated with specific ingredients for each method of preparation that more accurately links foodborne disease data with hazard analysis critical control point.

Details

  • Original title: Use of foodborne disease data for HACCP risk assessment.
  • Record ID : 1995-2917
  • Languages: English
  • Source: Journal of Food Protection - vol. 57 - n. 9
  • Publication date: 1994/09
  • Document available for consultation in the library of the IIR headquarters only.

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