کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
1009163 938834 2016 7 صفحه PDF ندارد دانلود رایگان
عنوان انگلیسی مقاله
The catering industry as a source of campylobacteriosis in Europe—A review
ترجمه فارسی عنوان
صنعت غذا به عنوان منبع کمپیلوباکتری در اروپا؛ بررسی
کلمات کلیدی
کمپیلوباکتر؛ بهداشت غذایی؛ گوشت مرغ؛ مرغ جگر ماهی ؛ آزمایشگاه مرجع جامعه؛ کمیسیون اروپا؛ مرکز اروپایی برای پیشگیری و کنترل بیماری. ایمنی غذایی اروپا
Campylobacter; Food hygiene; Poultry meat; Chicken liver pâté; HACCPCAC, Codex Alimentarius Commission; CRLs, Community Reference Laboratories; EC, European Commission; ECDC, European Centre for Disease Prevention and Control; EFSA, European Food Safety A
موضوعات مرتبط
علوم انسانی و اجتماعی مدیریت، کسب و کار و حسابداری استراتژی و مدیریت استراتژیک
چکیده انگلیسی


• Campylobacteriosis is one of the most commonly reported zoonoses in Europe.
• Improperly handled meat may be a risk factor for the presence of Campylobacter.
• Cross-contamination between raw meat and ready-to-eat food represents a risk factor.
• The training of staff is a pivotal factor for preventing campylobacteriosis outbreaks.

Thermotolerant species of Campylobacter are the causative agents of the human illness called campylobacteriosis. The number of confirmed cases of human campylobacteriosis in the European Union followed a significant increasing trend in the period 2008–2012, and continued to be the most commonly reported zoonosis with 214,779 confirmed cases in 2013; the notification of human campylobacteriosis is today mandatory in most European Member States. Recent reports from the European Food Safety Authority have identified catering (catering services, restaurants, hotels, pubs, bars) as the most frequently reported setting for Campylobacter infection ( EFSA and ECDC, 2015). As can be evinced from the analysis of the scientific literature, the quality of raw meat has been identified as a parameter of fundamental importance, but the contribution of incorrect food handling procedures is by no means negligible. In fact, poor hygiene during poultry meat preparation as well as inadequate cooking and cross-contamination between raw meat and ready-to-eat food were found to be the main causes for the spread of campylobacteriosis related to the catering industry.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Hospitality Management - Volume 54, April 2016, Pages 68–74
نویسندگان
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