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Summary Food Safety Risk Assessment FHM-30306

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  • Vak
  • Food Safety Risk Assessment FHM-30306 (FHM30306)
  • Instelling
  • Wageningen University (WUR)

GRADE: 7. This document is a summary of the course Food Safety Risk Assessment (FHM-30306). It includes lectures on Microbiology (weeks 1 through 3) and Toxicology (weeks 1 through 3). Please note that this summary was written during the 2022/2023 academic year, and the content may have changed sin...

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Document informatie

  • 24 mei 2024
  • 46
  • 2022/2023
  • Samenvatting

Onderwerpen

  • packaging materials
  • mycotoxins
  • microbiological risk assessment
  • toxicological risk assessment
  • toxicology of heating of food products
  • models as tool for quantification

Geschreven voor

  • Wageningen University (WUR)
  • MSc Food Safety
  • Food Safety Risk Assessment FHM-30306 (FHM30306)
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Voorbeeld van de inhoud

SUMMARY FOR FOOD SAFETY RISK ASSESSMENT (FHM-30306)

Microbiological Risk Assessment 1 and 2

Problems:

- Illnesses/ deaths
- Recalls ($ and product)  you have to throw away the food, loss of money and product
- Investigations and interventions
- Law suits
- Food security  through have food safety hazard, in that period of time food security can
become an issue (the example of

How to tackle these problems:

- Not prevent totally, but reduce
- More and more quantitative objectives
- Intelligent interventions: largest effects
- Combination various knowledge sources

Three dimensions:

- Technology (HPP, preservation etc.)
- Legislation rules (general food law, microbiological bacteria)
- Human behavior (how people handle food at home)

Shared responsibility (to reduce the risk the whole chain as to play a role)

Risk analysis:
1. Risk assessment

- Hazard identification: potential danger (objective procedure)
- Hazard characterization: Dose-response (disease probability/ severity as function of dose)
P(N) + severity
- Exposure assessment: Initial contamination kinetics (N)
- Risk characterization: Probability and severity including variability and uncertainty
(Probability/ severity 50.000.000 products)

2. Risk communication

3. Risk management

Definitions of hazard and risk (CODEX):

- Hazard: A biological, chemical or physical agent in, or condition of, food with the potential to
cause an adverse health effect.
- Risk: A function of the probability of an adverse health effect and the severity of that effect
consequential to a hazard(s) in food. In other words: Risk = Severity x Probability

,Hazard identification: objective procedure

All the pathogens that are relevant in the specific food product




Survival rules, general rules, cardinal parameter and user expertise.

Hazard identification

Well defined qualitative rules:
1. Survival rules: If pasteurization remove vegetative organisms
2. General rules: remove exotic pathogens
3. Cardinal parameters: remove non growers

Warnings:

- Survival rules: warning Salmonella/animal products
- Cardinal parameters: removal on temperature: abuse

Use of knowledge with criticism:

- Structured
- develop in time

Example: cooked potato (T= 7 °C)

- Rough hazard identification: Clostridium botulinum type A
- Detailed hazard identification: 33 different microorganisms
- Using all 3 types of knowledge rules gives pathogens that: are present and survive in end
product, are likely to cause health problems in practice, are able to grow in end product
- Bacillus cereus, Clostridium botulinum type E,F

Exposure assessment

- (Re)contamination kinetic /growth /inactivation /contamination/ process model
- Quantitative microbiology: experiments, characteristic numbers, main aspects

Balances and characteristics numbers:

Balance over each stage

Out = (in + external cont.) * inactivation/growth
Nout = (Nin + rc) ekt

, Biological kinetics (characteristics number = log increase)

Inactivation growth: ΣG/ΣR = log(ekt)

contamination: ΣC=log((Nin+rc)/Nin)

Total growth in each process step: ∆log(N) = ΣG - ΣR + ΣC

 Determine important phenomena and ranking

Hazard characterization (dose-response)

- Probability (and severity) of disease: Pill (organism)
- What is the probability that one organism causes illness

Risk characterization:

- Probability/severity 10.000.000 products stochastic
distributions (variability uncertainty)
- Severity: health (Quality years), financial (recall, media):
ranking (comparison P=0. days ill with P=10 -
death)
- Variability: “natural” variation: reduce by better control
- Uncertainty: lack of knowledge: reduce by more research

Different approaches to calculate Pill (risk characterization):

1. Monte Carlo simulation




2. First overall analysis / FSO (Food Safety Objective)
concept
FSO norm set by the government

, Risk assessment

Ho-ΣR+ΣG+SΣC<FSO: forces to put numbers
Structured and transparent, but large uncertainty

- Experimental values, literature, databases
- Methods, models, characteristic numbers
- Intelligent users

Risk management

Weighing policy alternatives in the light of the results of risk assessment, selecting and implementing
appropriate control options.

- Risk evaluation
- Option assessment
- Option implementation
- Monitoring and review

Risk communication

Interactive exchange of information and opinions concerning risks

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