Summary: Risk Assessment Of Food

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  • 1 Microbiological Risk Assessment

    This is a preview. There are 26 more flashcards available for chapter 1
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  • What are 3 very important things associated with microbial risks?

    1. You have a mondial market so a product from one country can make people from an other country sick. 
    2. You have to couple the pathogen found in the food to the people who got sick. You need to be sure that this pathogen is the same. Detection and typing, epidemiology
    3. It is important for people work together in order to have a safe product, Control/Management. 
  • What is the big problem in food safety?

    You can not prevent micro-organisms from being in food since then you need to pasteurize everything and this is impossible. 
    So 0 risk does not exist but you are able to reduce the risk.
  • What are the things that are done to improve food safety?

    • More quantitative objectives are given, for instance reduce listeriosis with 50% in the upcomming 5 years. Instead of 1 case per ...
    • Intelligent interventions: you look at the different intervention steps you can do and what the effect will be
    1. Combination various knowledge sources: in order to get the previous 2 things you need to combine a lot of knowledge. 
  • What are the thins that can be done in order to make a food product safer (car example)?

    It is a joint effort of multiple things that will eventually make your food safer.  So it is a sheared responcibility. 
    • technology
    • legislation/rules
    • human behavior 
  • What different sub classes does risk analysis obtain?

    • Risk assessment
    • Risk management
    • Risk communication 
  • What is a hazard characterisation?

    • P(N) + severity
    • Change you get sick consuming a specific dose. 
    • Dose-responce (disease probability/ severity as function of dose) 
  • What is a exposure assessment?

    • N
    • The dose at the moment of consumption 
    • Initial contamination
    • Kinetics
  • What is the Risk Characterization?

    • Probability and severity including variability and uncertainty. 
    • Cobine dose and illness + severity
    • For instance probaibity/severity of 50.000.000 producs getting sick from them (unilever)
  • What is the definition of a hazard by CODEX?

    A biological, chemical or physical agent in food (or condition of food) with the potential to cause an adverse health effect.
  • What is the definition of a risk by CODEX?

    • Health effect caused by a hazard in a food and the likelihood of its occurrence 
    • In other words: Risk = Severity x Probability

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