A risk assessment approach to evaluating food safety based on product surveillance
article
This paper outlines a risk assessment approach to food safety evaluation, which is based on testing a particular type of food, or group of similar foods, for relevant microbial pathogens. The results obtained are related to possible adverse effects on the health of consumers. The paper also gives an example of the way the risk assessment approach may be used in practice. The proposed system seeks to provide information on the exposure of consumers to microbial pathogens when the food is consumed. It reflects the successful application of good manufacturing practices and HACCP principles on the part of the producer, as well as the effect of consumer handling of the product, on the exposure rate. The information obtained on factors affecting exposure to microbial hazards and their impact on consumers would allow risk management and communication to be carried out effectively. A practical example is presented concerning the risk assessment of Bacillus cereus in pasteurized milk. © 1998 Elsevier Science Ltd. All rights reserved.
TNO Identifier
234561
ISSN
09567135
Source
Food Control, 9(4), pp. 217-223.
Pages
217-223
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