domingo, 9 de octubre de 2011
One-Fifth of consumers more vulnerable to foodborne illness
The British medical researchers compiling findings from scores in the U.S. and Europe reconfirms that some people are more vulnerable than others to foodborne pathogens. In most outbreaks of Salmonella, E. coli and other microbial agents, a disproportionate number of reported victims are very young or very old.
The research seeks to quantify that increased risk, and concludes that in the U.S., UK and other developed countries, between 15 percent and 20 percent of the population are more susceptible to foodborne pathogens.
Vulnerability arises often because of immune suppression, through either disease processes or the medications used to manage them, and at the extremes of age or in pregnancy. The vulnerability means that fewer bacteria, especially foodborne or waterborne organisms, are needed to cause disease and increase the severity of the disease.
• Hot dogs and luncheon meats that have not been reheated.
Aporte: Fernando Fuentes Pinochet