The infectious doses of foodborne pathogens can vary based on several factors, which can be utilized to improve food safety interventions. For instance, the UK Food Standards Agency has set specific targets to reduce the prevalence of Campylobacter spp. in raw chicken. A study in the US has shown that the risk of salmonellosis is largely due to exposure to a small number of raw chicken products contaminated with highly virulent Salmonella serotypes. Findings like these can encourage similar targeted interventions.
Leave A Comment