RISK ASSESSMENT OF MICROORGANISMS IN FOOD

In the public's chemical residues still dominate in the ranking of foo dborne hazards. This perception is changing slowly as a result of publ ic discussions on the dangers to human beings from various microorgani sms in foodstuffs. Statistics on foodborne infections and intoxication s comprising acute diseases have shown that chemical substances (inclu ding fungal toxins) play a less significant role than bacteria. A sent inel and a population study from Holland provides information on the i ncidence of cases of acute gastroenteritis caused by microorganisms in foods. The results of this study show that 100 to 150 cases are to be expected annually per 1000 inhabitants. An economic cost of about $ 1 000 per case of disease is calculated in Canada and the USA. On the ba sis of these figures and the Dutch study, the estimated annual economi c impact is more than 10 billion DM for the Federal Republic of German y. The difficulties in quantification of microbiological hazards from foodstuffs on the base of dose-response relation and exposure assessme nt such as are usual in the risk assessment of chemical hazards are di scussed. A safety concept of the food industry (the HACCP concept) is then described, This comprises hazard identification, risk assessment as well as risk management. This concept is also applicable in other f ood areas such as communal catering. In the meantime, it has also been taken into consideration in European food legislation.