Dt. Bernard et Vn. Scott, RISK ASSESSMENT AND FOOD-BORNE MICROORGANISMS - THE DIFFICULTIES OF BIOLOGICAL DIVERSITY, Food control, 6(6), 1995, pp. 329-333
Quantitative risk assessment to estimate the probability of adverse he
alth consequences from microbial pathogens in foods has developed from
techniques used to assess the risk associated with chemicals, The pro
cedure is complicated by numerous variabilities and uncertainties. Whi
le many of the microbial hazards have been identified, dose-response d
ata are limited and variable, Little information is available to chara
cterize the potential for exposure. The accuracy of dose-response mode
ls used to calculate the probability of infection is highly dependent
on the assumptions used. The risk assessment is complicated by the fac
t that microbial populations are not static in foods. Mathematical mod
els can generate numerical estimates of risk which are used in risk ma
nagement, An acceptable level of risk should be based on what is techn
ically feasible and economically achievable.