Institute of Food Research, Norwich, UK.
Foodborne Pathog Dis. 2011 Sep;8(9):961-73. doi: 10.1089/fpd.2011.0860. Epub 2011 May 11.
In developed countries, such as the United Kingdom and the United States, between 15% and 20% of the population show greater susceptibility than the general population to foodborne disease. This proportion includes people with primary immunodeficiency, patients treated with radiation or with immunosuppressive drugs for cancer and diseases of the immune system, those with acquired immune-deficiency syndrome and diabetics, people suffering from liver or kidney disease or with excessive iron in the blood, pregnant women, infants, and the elderly. Malnutrition and use of antacids, particularly proton-pump inhibitors, also increase susceptibility. We review the occurrence of infection by foodborne pathogens in these groups of people and measures to prevent infection. The nature and use of low microbial diets to reduce the risk of foodborne disease in immunocompromised patients are very variable. Diets for vulnerable people in care should exclude higher-risk foods, and vulnerable people in the community should receive clear advice about food safety, in particular avoidance of higher-risk foods and substitution of safer, nutritious foods.
在发达国家，如英国和美国，15%至 20%的人口比一般人群更容易受到食源性疾病的影响。这一比例包括原发性免疫缺陷患者、接受放射治疗或免疫抑制药物治疗癌症和免疫系统疾病的患者、获得性免疫缺陷综合征患者和糖尿病患者、患有肝脏或肾脏疾病或血液中含铁过多的患者、孕妇、婴儿和老年人。营养不良和使用抗酸剂，特别是质子泵抑制剂，也会增加易感性。我们回顾了这些人群中食源性病原体感染的发生情况以及预防感染的措施。针对免疫功能低下患者降低食源性疾病风险的低微生物饮食的性质和用途差异很大。护理中易受伤害人群的饮食应排除高风险食品，社区中的易受伤害人群应获得有关食品安全的明确建议，特别是避免高风险食品和选择更安全、更有营养的食品。
