RISK ASSESSMENT AND FOOD-BORNE MICROORGANISMS - THE DIFFICULTIES OF BIOLOGICAL DIVERSITY

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.