Abstract In Europe and North America up to 20% of the population is particularly susceptible to foodborne and other sources of infection because of age, pregnancy, illness, treatment or medication. These people may be in hospitals, nursing homes, long-term care homes or living in the community. In order to control the microbiological safety of food, including that supplied to vulnerable people, food businesses must have in place a Food Safety Management System based on Hazard Analysis and Critical Control Point principles, Good Manufacturing Practice and Good Hygienic Practice. Vulnerable people should be advised about measures to maintain food safety and should be advised of, and supplied with, a diet in which lower-risk foods are substituted for higher-risk foods. The main microorganisms responsible for the burden of foodborne disease are discussed, examples of outbreaks in healthcare settings are given, and factors leading to outbreaks are discussed.

中文翻译：

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为弱势人群提供微生物安全食品。

摘要 在欧洲和北美，由于年龄、怀孕、疾病、治疗或药物治疗，多达 20% 的人口特别容易受到食源性和其他感染源的影响。这些人可能在医院、疗养院、长期护理院或住在社区。为了控制食品的微生物安全，包括供应给弱势人群的食品，食品企业必须建立基于危害分析和关键控制点原则、良好生产规范和良好卫生规范的食品安全管理体系。应告知弱势人群维持食品安全的措施，并应告知并提供以低风险食品替代高风险食品的饮食。