Biotracing: a new integrated concept in food safety

Abstract: Traceability is a common concept in the food chain today. As generally understood, the concept refers to tracing the source of food from the dinner table back to the farm. The concept of bio-traceability is the tracing and tracking of bacteria (and their toxins) along the food chain. Tracing bacteria along the food chain is a new and complementary concept to quantitative microbial risk assessment (QMRA) and hazard analysis of critical control points (HACCP), two approaches that are already widely used. However, QMRA and HACCP are generally concerned with public health impacts and with hazard control at food production enterprises. A comprehensive concept for tracing hazards along a chain, up-and downstream, is lacking. Biotracing strives for that goal and attempts to identify the source of contamination by integrating food microbiology, food chain information and mathematical modelling. This chapter introduces the concept of biotracing and addresses some of the important questions relating to it.

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