The role of quantitative risk assessment in assessing and managing risks related to microbial food pathogens.

Publisher Summary This chapter presents that risk analysis is a valuable tool in the management of microbial food safety issues and can provide a systematic approach for the regulatory authorities and the food industry to control the risk posed by a pathogen in a particular food commodity. Risk analysis consists of three elements: risk assessment, risk management, and risk communication. Risk assessment is the scientific part of the process in which the hazards and risk factors are identified and the risk posed by the particular pathogen or process is calculated. Quantitative risk assessment is a scientific process that links the likely prevalence and concentration of a hazard in a serving of food to which a consumer is exposed with a probable public health outcome. The principles of risk assessment and the four stages involved: hazard identification, exposure assessment, hazard characterization, and risk characterization are outlined by the Codex Alimentarius Commission. The chapter discusses each of the stages and the role of quantitative risk assessment in assessing and managing risks related to microbial food pathogens. The application of quantitative risk assessment to microbial food-borne pathogens is still a new and very dynamic field of research and advances in the area continue at a fast pace. It is an approach to food safety management that has been adopted by major national and international agencies and progress is ongoing and will continue from a number of avenues.

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