Food safety: a role for the infection control practitioner

Abstract

Australia has been slow to follow the lead of the United States and the United Kingdom with regard to food safety initiatives. The outbreak of Shiga toxin-producing Escherichia coli infections in Adelaide in 1995, however, has brought a change in attitude. This paper cites recent food-borne events that have implications for health-care establishments (HCEs). The author predicts an increasing involvement by infection control practitioners (ICPs) in food safety assurance. Specific training may be required.