The catering industry as a source of campylobacteriosis in Europe—A review. (April 2016)

• Record Type: Journal Article
• Authors: Osimani, Andrea; Clementi, Francesca
• Is Part Of: International journal of hospitality management. Volume 54(2016)
• Page Start: 68
• Page End: 74
• Publication Date: 2016-04
• Subjects: Campylobacter -- Food hygiene -- Poultry meat -- Chicken liver pâté -- HACCP; CAC Codex Alimentarius Commission -- CRLs Community Reference Laboratories -- EC European Commission -- ECDC European Centre for Disease Prevention and Control -- EFSA European Food Safety Authoriy -- EU European Union -- FSAI Food Safety Authority of Ireland -- GMPs Good Manufacturing Practices -- HACCP Hazard Analysis and Critical Control Points -- MSs Member States -- PHAB Public Health Agency of Barcelona -- WHO World Health Organization; Hotel management -- Periodicals; Restaurant management -- Periodicals; Food service management -- Periodicals; Hôtels -- Gestion -- Périodiques; Restaurants -- Gestion -- Périodiques; Services alimentaires -- Gestion -- Périodiques; Food service management; Hotel management; Restaurant management; Periodicals; 647.94
• DOI: 10.1016/j.ijhm.2016.01.006
• Languages: English
• ISSNs: 0278-4319

Abstract

Highlights: 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. Abstract: 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.