Abstract
In order to minimize the likelihood of foodborne infection with cyclosporiasis the whole food-chain, from production to consumption, needs to be considered. By using a Hazard Analysis and Critical Control Point (HACCP) approach, it is possible to identify where control measures can be most usefully implemented that will have the greatest effect at reducing risk. Legislation regarding food control in general is in place, and application of the steps of quantitative microbial risk assessment is also possible, but this is a data-demanding tool, and we currently have many gaps in our knowledge on the epidemiology of Cyclospora that need to be filled. Due to the association of cyclosporiasis outbreaks in North America with specific products imported from countries south in the Americas, particular import restrictions have been implemented. However, such trade restrictions have not been applied in Europe or elsewhere, presumably due to the lack of documented outbreaks. In this chapter we discuss not only the legislation and tools available to reduce the likelihood of foodborne transmission, including information on practical measures that could be implemented at the early stages of the food-chain where it appears that much of the contamination occurs that is subsequently associated with outbreaks, and also in cruise ships where other factors may be important for the infection epidemiology. As well as risk assessment, risk management and risk communication are important aspects for controlling the risk from Cyclospora, and other pathogens, in the food-chain.
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Ortega, Y.R., Robertson, L.J. (2017). Assessing and Controlling the Risk of Cyclospora cayetanensis in the Food-Chain. In: Cyclospora cayetanensis as a Foodborne Pathogen. SpringerBriefs in Food, Health, and Nutrition. Springer, Cham. https://doi.org/10.1007/978-3-319-53587-6_7
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DOI: https://doi.org/10.1007/978-3-319-53587-6_7
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