Download Exposure Assessment of Microbiological Hazards in Food: by World Health Organization PDF

By World Health Organization

Publicity review is likely one of the 4 steps of microbiological threat evaluate, which come with threat identity, publicity evaluate, danger characterization and threat characterization. It offers an estimation of the most probably consumption of a microbiological risk in a particular foodstuff or various meals. it may be undertaken qualitatively or quantitatively and preferably also will offer details at the real volume of risk consumed.This quantity offers directions for the publicity evaluation of microbiological risks in foodstuff. It outlines the foundations of publicity overview in addition to the knowledge wanted and methods to be had for accomplishing publicity overview. the ideas additionally tackle the problems of uncertainty, variability, caliber and conversation as they relate to publicity assessment.This quantity and others during this Microbiological threat overview sequence comprise details that's worthwhile to either possibility assessors and hazard managers, together with foreign medical committees, the Codex Alimentarius fee, governments and meals regulatory companies, scientists, nutrients manufacturers and industries and people or associations with an curiosity within the region of microbiological risks in meals, their influence on human future health and nutrition alternate and their keep watch over.

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Additional info for Exposure Assessment of Microbiological Hazards in Food: Guidelines (Microbiological Risk Assessment Series)

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For example, a simplifying assumption is that no changes in microbial numbers occur during any step except storage and cooking. In fact, growth on contact surfaces does occur and may be important. The rate of potential growth on contact surfaces can be used to dictate the minimum time interval between successive cleanings of equipment in contact with raw product. Surfaces that become contaminated with films of nutrient-rich liquids from raw product may contain spoilage organisms or bacterial pathogens which could grow on the film.

5 Importance of characterizing the distribution of contamination The importance of modelling the distribution of the number of organisms in a food will depend on the dose-response relationship for that organism. If a high level of growth occurs in a single unit of food, only one person is likely to become infected because that single unit of food will be consumed by one person. Assuming that there are more than enough cells of the pathogen present to cause infection in most individuals, if that same dose were spread equally over a hundred servings, then the same dose might be enough to infect many of the 100 consumers (assuming a pathogen with a low ‘infectious dose’).

Improved knowledge of the ecology of pathogens in food animals may be needed to help explain the observed variability in the rate of excretion of microbial pathogens. Such knowledge may influence the selection of the most appropriate distribution. g. from monitoring and surveillance. Modelling transmission of infection or contamination If investigation of on-farm control is pertinent to the risk question, the sources of infection or contamination should first be considered, and subsequently dissemination of the organisms through the population during various production stages should be described.

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