Response to the EC consultation – strategies for improving patient safety by prevention and control of healthcare-associated infections

Submitted on behalf of IFR by
Dr Barbara Lund

January 2006

Consultation can be viewed at: http://europa.eu.int/comm/health/ph_threats/com/cons01_txt_en.pdf

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9/Definition of the problem

Subject or original text

Add a further paragraph

Proposed modification

A proportion of healthcare-associated infections is caused by foodborne transmission. Many hospital patients, including the elderly and the immunosuppressed, are much more sensitive to foodborne disease than are healthy people. Increased attention is needed to the prevention of foodborne disease in healthcare settings and to detection and reporting of outbreaks and cases.

Motivation for modification

Surprisingly, there appears to be no mention in the document of the need to prevent foodborne disease in healthcare settings. Outbreaks of foodborne disease contribute to HCAI. Such outbreaks include disease caused by Norovirus, Salmonella, Clostridium perfringens, E.coli O157 and other Shiga-toxin-forming E.coli, Listeria monocytogenes, Staphylococcus aureus and other pathogens. Infections started by foodborne transmission can lead to more extensive outbreaks as a result of subsequent person-to-person transmission

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12-13 paragraph 2b

Subject or original text

Add further paragraph after that starting “Each healthcare institution.... should establish a healthcare-associated Infection and Control Programme....”

Proposed modification

At the end of para. 1 on page 13 insert the following “The Infection and Control Programme should include collaboration with the staff responsible for catering management, to ensure that a Hazard Analysis Critical Control Point (HACCP)-based system is implemented for the provision of food, and that food provided for patients is microbiologically safe for them.”

Motivation for modification

Prevention of HCAI should include prevention of foodborne infection. The Infection and Control Programme should include collaboration with those responsible for catering management in the healthcare system. This should cover meals provided by outside contractors and those produced within hospitals or other institutions.