Authors: Jones, Sarah L.¹; Parry, Sharon M.¹; O'Brien, Sarah J.²; Palmer, Stephen R.¹

Source: Journal of Food Protection®, Volume 71, Number 8, August 2008 , pp. 1659-1665(7)

Publisher: International Association for Food Protection

Abstract:

Catering businesses continue to be the most common setting for foodborne disease outbreaks. In a study of catering businesses in England and Wales, operational practices relating to the supply, preparation, and service of food in 88 businesses associated with outbreaks were compared with those practices at 88 control businesses. Operational practices did not differ significantly between case and control businesses but larger small medium-size enterprise (SME) businesses were more likely to be associated with foodborne disease outbreaks than were micro-SME businesses. Businesses associated with outbreaks of Salmonella infection were less likely to use local or national suppliers but instead used regional suppliers, especially for eggs. This practice was the only significantly independent operational practice associated with outbreaks of Salmonella infection. Regional egg suppliers also were more likely to be used by businesses associated with outbreaks attributed to food vehicles containing eggs. Businesses associated with egg-associated outbreaks were less likely to use eggs produced under an approved quality assurance scheme, suggesting that the underlying risk associated with using regional suppliers may relate to the use of contaminated eggs.

Document Type: Research article

Affiliations: 1: Department of Primary Care and Public Health, Centre for Health Science Research, School of Medicine, Cardiff University, Neuadd Meirionnydd, Heath Park, Cardiff, Wales CF14 4YS, UK 2: Department of Health Sciences and Epidemiology, University of Manchester, Clinical Sciences Building, Hope Hospital, Salford, England M6 8HD, UK

Publication date: 2008-08-01

More about this publication?

• IAFP members must first sign in on the right to access full text articles of JFP
  
  First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
  
  Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
• Information for Authors
• Submit a Paper
• Subscribe to this Title
• Membership Information
• Information for Advertisers
• ingentaconnect is not responsible for the content or availability of external websites

Related content

• In this: publication
• By this: publisher
• In this Subject: Nutrition & Food
• By this author: Jones, Sarah L. ;  Parry, Sharon M. ;  O'Brien, Sarah J. ;  Palmer, Stephen R.

Website © Publishing Technology. Article copyright remains with the publisher, society or author(s) as specified within the article.

• Terms and conditions
• Privacy policy
• Information for advertisers