One pathogen but two different types of foodborne outbreak: Bacillus cereus in catering facilities in Germany
作者： M. Ehling-Schulz , U. Messelhäusser
DOI: 10.1533/9780857096937.1.63
关键词: Bacillus cereus 、 Eating habits 、 Outbreak 、 Food science 、 Public health 、 Microbial contamination 、 Food contaminant 、 Foodborne outbreak 、 Environmental health 、 Biology 、 Endospore Forming Bacteria
摘要: Abstract: Changes in lifestyle and eating habits have raised the importance of catering ready-to-eat foods. However, mass facilities such as canteens large commercial kitchens require certain hygienic measures, especially if they provide food for nurseries, schools, hospitals retirement homes. These are at special risk contamination with spore-forming bacteria can pose a public health risk, these spore-formers capable producing toxins. The following case studies describe two typical foodborne outbreaks linked to guidelines prevention similar cases.
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