A Qualitative and Quantitative Understanding of Dietitian Food Safety Training in a Welsh and a Lebanese University

Abstract

Patients associated with a greater susceptibility to foodborne disease (including primary immunodeficiency, treatment with radiation or with immunosuppressive drugs for cancer and diseases of the immune system, diabetics, those with liver or kidney disease, pregnant women, young infants, and the elderly)1 have an increased risk of foodborne infection and efforts are required to reduce the risk2 .