Microbiological food risks
Kitchen hygiene tips
Updated on 27/03/2020
Keywords : Microbiological food risks, Pregnant women, Food hygiene
Efforts to prevent and control contamination throughout the food chain have helped to significantly improve the microbiological quality of food. However, in 2017, 27% of food poisoning outbreaks reported in France occurred in the home environment. Many consumers are not sufficiently aware of how microorganisms are brought into the kitchen, how they are transferred, and how they survive and multiply. To help consumers reduce risks of contamination at home, and more specifically in the kitchen, here are ANSES’s ten main prevention measures.
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Salmonellosis
Updated on 18/12/2017
Keywords : Salmonellosis, Microbiological food risks, Animal diseases, Zoonoses, Guide to good hygiene practices (GGHP), Foodborne illness outbreak (FIO), Pregnant women
Infections with bacteria in the genus Salmonella are the second most common cause of foodborne illness in Europe. They cause gastroenteritis that can sometimes be acute, but in some susceptible populations they may have more serious effects. This article presents salmonellosis and ways of preventing the disease.
Listeriosis
Updated on 04/08/2016
Keywords : Microbiological food risks, Guide to good hygiene practices (GGHP), Zoonosis, Pregnant women, Listeriosis
Listeriosis is a foodborne disease caused by a bacterium, Listeria monocytogenes. This bacterium is frequently associated with minor digestive problems including diarrhoea. However, serious forms can affect susceptible populations such as pregnant women, the elderly and immunocompromised people. Below is a description of this disease and advice on how to avoid it.
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