Prevention and Control of Infection in Food and Beverage Services

ABSTRACT Many illnesses and deaths annually are attributed to intake of contaminated food. Evaluation of risk-factors for food-borne infections and their mitigation in healthcare settings was the objective of this review. Bacteria are the commonest causative agents of food-borne illnesses followed by viruses. Preventive aspects are aimed at holding food (including liquid and other enteral feeds) at proper temperature and storing food in a hygienic manner. Also of paramount importance is the upkeep of personal hygiene of the F & B staff. Such preventive measures have proven beneficial in minimizing food-borne illnesses. Active periodic surveillance shall be a part of any infection control program. Comprehensive food safety program, in keeping with the local laws and regulations, should form an essential component of all healthcare set-ups.