Application of elements of microbiological risk assessment in the food industry via a tiered approach
Food safety control is a matter for concern for all parts of the food supply chain, including governments that develop food safety policy, food industries that must control potential hazards, and consumers who need to keep to the intended use of the food. In the future, food safety policy may be set using the framework of risk analysis, part of which is the development of (inter)national microbiological risk assessment (MRA) studies. MRA studies increase our understanding of the impact of risk management interventions and of the relationships among subsequent parts of food supply chains with regard to the safety of the food when it reaches the consumer. Application of aspects of MRA in the development of new food concepts has potential benefits for the food industry. A tiered approach to applying MRA can best realize these benefits. The tiered MRA approach involves calculation of microbial fate for a product and process design on the basis of experimental data (e.g., monitoring data on prevalence) and predictive microbiological models. Calculations on new product formulations and novel processing technologies provide improved understanding of microbial fate beyond currently known boundaries, which enables identification of new opportunities in process design. The outcome of the tiered approach focuses on developing benchmarks of potential consumer exposure to hazards associated with new products by comparison with exposure associated with products that are already on the market and have a safe history of use. The tiered prototype is a tool to be used by experienced microbiologists as a basis for advice to product developers and can help to make safety assurance for new food concepts transparent to food inspection services.
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Format: | Article/Letter to editor biblioteca |
Language: | English |
Subjects: | bacillus-cereus, extreme events, growth, listeria-monocytogenes, ph, predictive models, probability, validation, zygosaccharomyces-bailii, |
Online Access: | https://research.wur.nl/en/publications/application-of-elements-of-microbiological-risk-assessment-in-the |
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dig-wur-nl-wurpubs-3358832024-06-25 van Gerwen, S.J.C. Gorris, L.G.M. Article/Letter to editor Journal of Food Protection 67 (2004) 9 ISSN: 0362-028X Application of elements of microbiological risk assessment in the food industry via a tiered approach 2004 Food safety control is a matter for concern for all parts of the food supply chain, including governments that develop food safety policy, food industries that must control potential hazards, and consumers who need to keep to the intended use of the food. In the future, food safety policy may be set using the framework of risk analysis, part of which is the development of (inter)national microbiological risk assessment (MRA) studies. MRA studies increase our understanding of the impact of risk management interventions and of the relationships among subsequent parts of food supply chains with regard to the safety of the food when it reaches the consumer. Application of aspects of MRA in the development of new food concepts has potential benefits for the food industry. A tiered approach to applying MRA can best realize these benefits. The tiered MRA approach involves calculation of microbial fate for a product and process design on the basis of experimental data (e.g., monitoring data on prevalence) and predictive microbiological models. Calculations on new product formulations and novel processing technologies provide improved understanding of microbial fate beyond currently known boundaries, which enables identification of new opportunities in process design. The outcome of the tiered approach focuses on developing benchmarks of potential consumer exposure to hazards associated with new products by comparison with exposure associated with products that are already on the market and have a safe history of use. The tiered prototype is a tool to be used by experienced microbiologists as a basis for advice to product developers and can help to make safety assurance for new food concepts transparent to food inspection services. en application/pdf https://research.wur.nl/en/publications/application-of-elements-of-microbiological-risk-assessment-in-the 10.4315/0362-028X-67.9.2033 https://edepot.wur.nl/29048 bacillus-cereus extreme events growth listeria-monocytogenes ph predictive models probability validation zygosaccharomyces-bailii (c) publisher Wageningen University & Research |
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bacillus-cereus extreme events growth listeria-monocytogenes ph predictive models probability validation zygosaccharomyces-bailii bacillus-cereus extreme events growth listeria-monocytogenes ph predictive models probability validation zygosaccharomyces-bailii |
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bacillus-cereus extreme events growth listeria-monocytogenes ph predictive models probability validation zygosaccharomyces-bailii bacillus-cereus extreme events growth listeria-monocytogenes ph predictive models probability validation zygosaccharomyces-bailii van Gerwen, S.J.C. Gorris, L.G.M. Application of elements of microbiological risk assessment in the food industry via a tiered approach |
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Food safety control is a matter for concern for all parts of the food supply chain, including governments that develop food safety policy, food industries that must control potential hazards, and consumers who need to keep to the intended use of the food. In the future, food safety policy may be set using the framework of risk analysis, part of which is the development of (inter)national microbiological risk assessment (MRA) studies. MRA studies increase our understanding of the impact of risk management interventions and of the relationships among subsequent parts of food supply chains with regard to the safety of the food when it reaches the consumer. Application of aspects of MRA in the development of new food concepts has potential benefits for the food industry. A tiered approach to applying MRA can best realize these benefits. The tiered MRA approach involves calculation of microbial fate for a product and process design on the basis of experimental data (e.g., monitoring data on prevalence) and predictive microbiological models. Calculations on new product formulations and novel processing technologies provide improved understanding of microbial fate beyond currently known boundaries, which enables identification of new opportunities in process design. The outcome of the tiered approach focuses on developing benchmarks of potential consumer exposure to hazards associated with new products by comparison with exposure associated with products that are already on the market and have a safe history of use. The tiered prototype is a tool to be used by experienced microbiologists as a basis for advice to product developers and can help to make safety assurance for new food concepts transparent to food inspection services. |
format |
Article/Letter to editor |
topic_facet |
bacillus-cereus extreme events growth listeria-monocytogenes ph predictive models probability validation zygosaccharomyces-bailii |
author |
van Gerwen, S.J.C. Gorris, L.G.M. |
author_facet |
van Gerwen, S.J.C. Gorris, L.G.M. |
author_sort |
van Gerwen, S.J.C. |
title |
Application of elements of microbiological risk assessment in the food industry via a tiered approach |
title_short |
Application of elements of microbiological risk assessment in the food industry via a tiered approach |
title_full |
Application of elements of microbiological risk assessment in the food industry via a tiered approach |
title_fullStr |
Application of elements of microbiological risk assessment in the food industry via a tiered approach |
title_full_unstemmed |
Application of elements of microbiological risk assessment in the food industry via a tiered approach |
title_sort |
application of elements of microbiological risk assessment in the food industry via a tiered approach |
url |
https://research.wur.nl/en/publications/application-of-elements-of-microbiological-risk-assessment-in-the |
work_keys_str_mv |
AT vangerwensjc applicationofelementsofmicrobiologicalriskassessmentinthefoodindustryviaatieredapproach AT gorrislgm applicationofelementsofmicrobiologicalriskassessmentinthefoodindustryviaatieredapproach |
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