Skip to content
Ελληνικά English

Hellenic Journal of NursingHellenic Journal of Nursing

  • Home
  • Issues
  • Authors
  • Index
  • Editorial board
  • Subscribers
  • Contact
Home > Prevention of campylobacteriosis
Review

Prevention of campylobacteriosis

Mellou Kasiani , Velonakis Emmanouil

Campylobacteriosis is a foodborne disease of high frequency in Greece and abroad. Prevention of campylobacteriosis is based on measures taken through all stages of the food chain. The implementation of Hazard Analysis and Critical Control Points (HACCP), and the use of irradiation for reducing the microbial load of animal origin foods can contribute to the reduced number of contaminated foods in the market. The corner- stone of the prevention of campylobacteriosis is the health education of consumers and workers at farms. Acquiring knowledge and skills through appropriately organised health education programs regarding safe food handling has found to be effective against foodborne diseases. Simple practices, like thorough hand-washing and avoidance of cross-contamination inside the kitchen, can protect consumers considerably. Furthermore, the existence of an effective surveillance system for the registration of isolated cases and epidemics of campylobacteriosis would allow a more prompt implementation of control measures.

Full Article

Previous Quality of life of patients with multiple sclerosis

Next Comparison of scoring systems for measuring nursing workload in intensive care units (ICUs)

2006 volume 45, N 2

epidemiologic surveillance foodborne disease health education incidence irradiation risk factor

Search

Instructions

Instructions for Reviewers
Instructions for Authors

Tools

  • Register
  • Log in
  • Entries RSS

Hellenic Journal of Nursing

Disclaimer | Privacy Policy
copyright © 2014 Hellenic Nurses Association