​Reducing the risk of vulnerable groups contracting Listeriosis

1 documents for this subject


Food Standards Scotland has today published guidance intended to help organisations in the health and social care sectors to reduce the risk of vulnerable groups contracting Listeriosis. The guidance is also relevant to Environmental Health Practitioners and procurement partners

Listeriosis is a foodborne illness caused by the bacterium Listeria monocytogenes. It is rare but can cause serious illness and death in vulnerable groups of the population.

This guidance looks at what measures can be put in place to reduce the risk of Listeria monocytogenes in ready-to-eat foods, and is designed to complement good practice within the food industry.

The guidance was the result of collaborative working between stakeholders who contributed to its development, including the Hospital Caterers Association and the National Association of Care Caterers, which will help to promote uptake in these sectors.