QUANTITATIVE RISK ANALYSIS OF AFLATOXIN TOXICITY FOR THE CONSUMERS OFKENKEY - A FERMENTED MAIZE PRODUCT

The introduction of quantitative risk analysis into food safety assura nce systems has been suggested. This paper presents an attempt to quan tify the risk posed to consumers of 'kenkey', a traditional fermented staple food of Ghana. The risk analysis is conducted exclusively for a dverse health effects caused by aflatoxins, contaminants frequently fo und in the raw materials used for kenkey production. It follows the co ncept of hazard identification, exposure assessment, dose-response ass essment and risk characterisation. In the step risk management measure s of aflatoxin reduction and the use of quantitative risk analysis for the specification of risk-based criteria in a HACCP system are discus sed. (C) 1997 Elsevier Science Ltd.