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Published: 05 February 2016

Investigating food-borne disease

School of Hospitality and Tourism Management to commence a 15-month research project with the Chartered Institute of Environmental Health.

The School of Hospitality and Tourism Management has been awarded a 15-month contract to carry out a systematic review of the relative proportion of food-borne disease caused by faults in food preparation or handling within the home.

According to Dr Anita Eves, who will be leading the project, “Past research suggests that the hospitality sector is responsible for the majority of cases of food-borne illness. However, others argue that cases arising from hospitality environments are more likely to be reported, so are disproportionally represented in statistics. Some suggest that, in fact, most cases arise through poor food handling practices in the home, but as these cases tend to be sporadic, they are rarely followed up. This study will investigate available information – both academic and non-academic – to find out if it’s possible to establish a better estimate of the relative proportions of food-borne illness arising in different settings. The study will allow the Food Standards Agency to more effectively allocate resources to reduce the incidence of food-borne illness.”

The research will be carried out in partnership with the Chartered Institute of Environmental Health and is being funded by the Food Standards Agency.

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