Application of foodborne disease outbreak data in the development and maintenance of HACCP systems

Five-hundred and thirty general foodborne outbreaks of food poisoning repor ted in England and Wales between 1992 and 1995 were reviewed to study their application to the development and maintenance of HACCP systems. Retrospec tive investigations of foodborne disease outbreaks provided information on aetiological agents, food vehicles and factors that contributed to the outb reaks. Salmonella spp. and foods of animal origin (red meat, poultry and se afood) were most frequently associated with outbreaks during this period. I mproper cooking, inadequate storage, cross-contamination and use of raw ing redients in the preparation of food were the most, common factors contribut ing to outbreaks. Classification and cross tabulation of surveillance infor mation relating to aetiological agents, food vehicles and contributory fact ors facilitates hazard analysis. In forming control measures and their corr esponding critical limits, this approach focuses monitoring on those aspect s that are critical to the safety of the product. Incorporation of epidemio logical data in the documentation of HACCP systems provides assurance that the system is based on the best scientific information available. (C) 2000 Elsevier Science BN. All rights reserved.