Identification, assessment and management of food-related microbiological hazards : historical, fundamental and psycho-social essentials.
Microbiological risk assessment aimed at devising measures of hazard management, should take into account all perceived hazards, including those not empirically identified.
It should also recognise that safety cannot be « inspected into » a food.
Rather hazard management should be the product of intervention strategies in accordance with the approach made mandatory in the EU Directive 93/43 and the USDA FSIS Pathogen Reduction HACCP system ; Final Rule.
It is essential too that the inherent variability of the biological attributes affecting food safety is recognised in any risk assessment.
The above strategic principles may be conceptualised as a four-step sequence, involving (i) identification and quantification of hazards ; (ii) design and codification of longitudinally integrated ( « holistic ») technological processes and procedures to eliminate, or control growth and metabolism of, pathogenic and toxinogenic organisms ; (iii) elaboration of microbiological analytical standard operating procedures, permitting validation of « due diligence » or responsible care, i.e. adherence to adopted intervention strategies.
This should be supported by empirically assessed reference ranges, particularly for marker organisms, while the term « zero tolerance » is refined throughout to tolerable safety limit ; (iv) when called for, the need to address concerns arising from lay perceptions of risk which may lack scientific foundation. (...)
Mots-clés Pascal : Prévention, Prédiction, Modèle mathématique, Analyse des risques et maîtrise des points critiques, Produit alimentaire, Contamination biologique, Evaluation, Gestion, Risque, Sécurité, Article synthèse, Microbiologie appliquée
Mots-clés Pascal anglais : Prevention, Prediction, Mathematical model, Hazard analysis critical control points, Foodstuff, Biological contamination, Evaluation, Management, Risk, Safety, Review, Applied microbiology
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 98-0204687
Code Inist : 002A35D. Création : 11/09/1998.