A Novel HACCP System Supported By QMRAFor Increased Food Safety

A novel approach based on integration of the existing Hazard Analysis and Critical Control Point (HACCP) approach with the Quantitative Microbial Risk Assessment (QMRA) is presented which is developed as part of the Chill-On EC FP6 research project. Though the paper deals with the main principles of operation of the system, some elements of practical implementation and operation of the HACCP system combined with QMRA as well as a Shelf Life Predictor (SLP) are presented. The novel HACCP system makes use of QMRA for estimating the risk to consumers due to consumption of food contaminated with Specific Foodborne Pathogens (SFP) or estimating the remaining shelf life of the product. The system is designed for help with increasing the quality and safety of products in food supply chains.

[1]  Viktor Popov,et al.  Mathematical modelling for predicting the growth of Pseudomonas spp. in poultry under variable temperature conditions. , 2008, International journal of food microbiology.

[2]  M H Zwietering,et al.  Information systems in food safety management. , 2006, International journal of food microbiology.

[3]  K Bernaerts,et al.  Predictive modelling of the microbial lag phase: a review. , 2004, International journal of food microbiology.

[4]  R. Brackett,et al.  Comparison of Six Dose-Response Models for Use with Food-Borne Pathogens , 1999 .

[5]  R. C. Whiting,et al.  Risk assessment: a means for linking HACCP plans and public health. , 1998, Journal of food protection.

[6]  M Coleman,et al.  Topics in dose-response modeling. , 1998, Journal of food protection.

[7]  A H Havelaar,et al.  Assessment of the dose-response relationship of Campylobacter jejuni. , 1996, International journal of food microbiology.

[8]  J. Farber,et al.  Health risk assessment of Listeria monocytogenes in Canada. , 1996, International journal of food microbiology.

[9]  J Baranyi,et al.  Mathematics of predictive food microbiology. , 1995, International journal of food microbiology.

[10]  J P Flandrois,et al.  Convenient Model To Describe the Combined Effects of Temperature and pH on Microbial Growth , 1995, Applied and environmental microbiology.

[11]  J Baranyi,et al.  A dynamic approach to predicting bacterial growth in food. , 1994, International journal of food microbiology.

[12]  J P Flandrois,et al.  An unexpected correlation between cardinal temperatures of microbial growth highlighted by a new model. , 1993, Journal of theoretical biology.

[13]  M H Zwietering,et al.  Modelling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature. , 1993, International journal of food microbiology.

[14]  J Olley,et al.  Relationship between temperature and growth rate of bacterial cultures , 1982, Journal of bacteriology.

[15]  Frank M. Rombouts,et al.  A decision support system for prediction of microbial spoilage in foods , 2005, Journal of Industrial Microbiology.