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Microbiological risk assessment in food processing

Edited by M Brown, mhb Consulting and M Stringer, Campden BRI, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 77

...highly recommended to all scientists and practitioners in food industry, academia and authorities as an indispensable guide in this special field.
Advances in Food Research

…written by the ‘who’s who’ of risk assessment.
Food Technology

Whether you’re a researcher, food technology student or a safety decision maker, this book offers valuable resources for everyone.
Food Technology

 - provides a detailed coverage of the key steps in microbiological risk assessment (MRA) and how it can be used to improve food safety
 - places MRA within the broader context of the evolution of international food safety standards
 - introduces the key steps in MRA methodology, considers exposure assessment and risk characterisation, and covers risk communication

Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. Adopted by Codex Alimentarius and many other international bodies, it provides a structured way of identifying and assessing microbiological risks in food. Edited by two leading authorities, and with contributions by international experts in the field, Microbiological risk assessment provides a detailed coverage of the key steps in MRA and how it can be used to improve food safety.

The book begins by placing MRA within the broader context of the evolution of international food safety standards.
Part one introduces the key steps in MRA methodology. A series of chapters discusses each step, starting with hazard identification and characterisation before going on to consider exposure assessment and risk characterisation. Given its importance, risk communication is also covered. Part two then considers how MRA can be implemented in practice. There are chapters on implementing the results of a microbiological risk assessment and on the qualitative and quantitative tools available in carrying out a MRA. It also discusses the relationship of MRA to the use of microbiological criteria and another key tool in food safety management, Hazard Analysis and Critical Control Point (HACCP) systems.

With its authoritative coverage of both principles and key issues in implementation, Microbiological risk assessment in food processing is a standard work on one of the most important aspects of food safety management.

ISBN 1 85573 585 7
ISBN-13: 978 1 85573 585 9
September 2002
320 pages  234 x 156mm  hardback  
£155.00 / US$265.00 / €185.00

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About the editors

Martyn Brown was formerly a Senior Microbiologist, Unilever Savoury Global Supply Chain and Technology Group, UK. Now a consultant, he is an internationally-known authority on the management of food safety.

Dr Mike Stringer is Director of the Food Technology Division at the internationally-renowned Campden and Chorleywood Food Research Association.

Titles which may also be of interest:
Modelling microorganisms in food
Food consumption and disease risk
Mycotoxins in food

Contents

PART 1 THE METHODOLOGY OF MICROBIOLOGICAL RISK ASSESSMENT
PART 2 IMPLEMENTING MICROBIOLOGICAL RISK ASSESSMENTS

Introduction
M Brown and M Stringer

The evolution of microbiological risk assessment
S. Notermans and A. W. Barendsz, TNO Nutrition and Food Research; F. Rombouts, Wageningen University, The Netherlands
 - Introduction
 - Historical aspects of safe food production
 - The evolution of food safety systems
 - International food safety standards
 - Present and future uses of microbiological risk assessment
 - List of abbreviations
 - References

PART 1 THE METHODOLOGY OF MICROBIOLOGICAL RISK ASSESSMENT

Microbiological risk assessment (MRA): an introduction
JL Jouve, Ecole Nationale Veterinaire de Nantes, France
 - Introduction
 - Key steps in MRA
 - Hazard identification
 - Hazard characterisation/dose response assessment
 - Exposure assessment
 - Risk characterisation
 - References

Hazard identification
M Brown, Unilever R & D Colworth, UK
 - Introduction: the importance of correct hazard identification
 - What is hazard identification?
 - What hazard identification should cover and produce as an output
 - What to do in hazard identification
 - Key information in hazard identification
 - Tools in hazard identification
 - Microbial hazards
 - Identifying the origin and distribution of microbial hazards
 - Changes in microbial hazards
 - Other biological hazards
 - References

Hazard characterisation/dose-response assessment
R L Buchanan, S B Dennis and M D Milotis, US FDA, USA
 - Introduction: key issues in hazard characterisation
 - Principles of hazard characterisation
 - The disease triangle
 - Theories of infection
 - Types of dose-response data
 - Modelling dose-response relationships
 - Selection of models
 - Evaluating dose-response models
 - Problems in hazard characterisation
 - Future trends
 - Sources of further information and advice
 - References

Exposure assessment
M Brown, Unilever R & D Colworth, UK
 - Introduction to exposure assessment
 - The role of exposure assessments in microbiological risk assessment
 - What's in an exposure assessment?
 - Who should do an exposure assessment and when?
 - Building up supply chain data for an exposure assessment
 - Sources of information
 - Types of data used in an exposure assessment
 - The output of an exposure assessment
 - References

Risk characterisation
P Vosey and K Jewell, Campden and Chorleywood Food Research Association, UK
 - Introduction: key issues in risk characterisation
 - Risk characterisation requirements
 - Risk characterisation methods
 - Problems in risk characterisation
 - Future trends
 - References

Risk communication
R Mitchell, Public Health Laboratory Service, UK
 - Introduction
 - The concept of risk
 - Risk perception
 - The concept of communication
 - Risk communication
 - The future of risk communication
 - References

PART 2 IMPLEMENTING MICROBIOLOGICAL RISK ASSESSMENTS

Implementing the results of a microbiological risk assessment: pathogen risk management
M van Schothorst, Wageningen University, The Netherlands
 - Introduction
 - Establishing Food Safety Objectives
 - Developing food safety management strategies
 - Establishing microbiological criteria
 - Problems in implementation
 - Future trends
 - Acknowledgement
 - References

Tools for microbiological risk assessment
T Wijtzes, Foodconsult, The Netherlands
 - Introduction Qualitative tools for risk assessment
 - Qualitative tools for risk assessment
 - Predictive modelling
 - Tools for hazard identification, model development and validation
 - Off-the-shelf models
 - Decision support systems
 - Future trends
 - Sources of further information and advice
 - References

Microbiological criteria and microbiological risk assessment
T Ross, University of Tasmania; and C Chan, Safefood New South Wales, Australia
 - Introduction
 - Types of criteria
 - Issues in the use of microbiological criteria
 - Variability, uncertainty and hazard severity
 - Risk-based approaches to food safety
 - Microbiological risk assessment, criteria and food safety assurance
 - Other uses of microbiological criteria
 - References

Microbiological risk assessment and HACCP systems
R Betts, R Gaze and M Stringer, Campden and Chorleywood Food Research Association, UK
 - Introduction
 - The HACCP concept
 - The relationship between microbiological risk assessment (MRA) and HACCP systems
 - Synthesising MRA and HACCP systems
 - Future trends
 - References

The future of microbiological risk assessment
M. Brown, Unilever R & D Colworth, UK; and M. Stringer, Campden and Chorleywood Food Research Association, UK
 - Introduction
 - Information needs
 - Developing risk assessment
 - Risk acceptance
 - Risk management and communication
 - References