3.1. Vulnerable persons food safety scheme
Certain population sub-groups are more at risk of foodborne illness or can develop more severe conditions due to foodborne illness when compared to the general population. The degree of vulnerability depends on the susceptibility of the individual and the pathogenicity of the pathogenic microorganism. In general terms, the vulnerable population group includes children under five years of age, people over 65 years, pregnant women and persons with depressed immunity.
It is estimated that the number of meals served to vulnerable persons in different facilities in New South Wales (Australia), such as hospitals, aged-care facilities, hospices, day care establishments, and childcare centres, is approximately 133 million meals per year. It is estimated that up to one million meals per year served at these facilities may be contaminated with a foodborne pathogen.
Since 1995, there have been 65 foodborne illness outbreaks in Australian aged-care facilities, childcare centres, and hospitals, with 758 illnesses and 75 fatalities. The pathogens implicated have included Salmonella, C. perfringens, L. Monocytogenes, and Campylobacter. The prevalence of foodborne-related illness and deaths in the elderly living in nursing homes is far greater than the baseline level of illness in the general population, while children appear more at risk to Salmonella due to high salmonellosis rates in children seen both in Australia and overseas. The major hazard of concern to vulnerable persons is L. monocytogenes, with some sub-groups within the vulnerable population being 100 times more susceptible to listeriosis than the general population. Other hazards of concern include infants exposed to C. botulinum through consumption of contaminated honey, neonatal infants consuming Cronobacter sakazakii (formerly Enterobacter sakazakii) contaminated infant formula, and individuals with liver dysfunction exposed to Vibrio vulnificus via raw oysters. Other organisms that may result in more severe illness in vulnerable sub-groups include pathogenic enterohaemorragic E. coli, S. aureus and C. perfringens.
When assessing the risk associated with foods, it is important to consider food preparation and hazardous scenarios. Businesses catering to vulnerable persons need to consider the susceptibility of their consumers when designing menus and sourcing, preparing and serving foods. Under the Food Standards Code, these establishments are required to implement a food safety program including substitution of high-risk foods with lower-risk alternatives, effective cleaning and sanitation of fruits and vegetables to be consumed raw, limiting the storage, ensuring that foods are cooked properly, and effective cleaning and sanitation of equipment.
