Risk Assessment Methods for Biological and Chemical Hazards in Food

547 Pages·2021·71.961 MB·English

by  Fernando Pérez-Rodríguez

Risk Assessment
Methods for Biological
and Chemical Hazards
in Food

Risk Assessment
Methods for Biological
and Chemical Hazards
in Food
Edited by
Fernando Pérez-Rodríguez
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Library of Congress Cataloging‑in‑Publication Data
Names: Perez-Rodriguez, Fernando, editor.
Title: Risk assessment methods for biological and chemical hazards in food
/ edited by Fernando Pérez-Rodríguez.
Description: Boca Raton : CRC Press, 2021. | Includes bibliographical
references and index.
Identifers: LCCN 2020024661 (print) | LCCN 2020024662 (ebook) | ISBN
9781498762021 (hardback) | ISBN 9780429083525 (ebook)
Subjects: LCSH: Food contamination--Risk assessment. | Food industry and
trade--Risk management. | Food--Microbiology. | Food--Toxicology.
Classifcation: LCC TX535 .R57 2021 (print) | LCC TX535 (ebook) | DDC
363.19/26--dc23
LC record available at https://lccn.loc.gov/2020024661
LC ebook record available at https://lccn.loc.gov/2020024662
ISBN: 978-1-498-76202-1 (hbk)
ISBN: 978-0-429-08352-5 (ebk)
Typeset in Palatino
by Deanta Global Publishing Services, Chennai, India
CONTENTS
Preface ix
Editor xi
Contributors xiii
SECTION I General Aspects
1 Food Risk Assessment Framework: Foundations and Concepts 3
Arícia Possas, Letícia Ungaretti Haberbeck, and Fernando Pérez-Rodríguez
2 Risk Ranking: Moving towards a Risk-Based Inspection and
Surveillance System 17
Fernando Sampedro
3 Risk Metrics: Quantifying the Impact of Adverse Health Effects 47
Brecht Devleesschauwer, Sara M. Pires, Barbara B. Kowalcyk,
Robert L. Scharff, Arie H. Havelaar, and Niko Speybroeck
4 Risk–Beneft Assessment of Foods 79
Maarten J. Nauta, Lea Sletting Jakobsen, Maria Persson, and
Sofe Theresa Thomsen
5 Application of Quantitative Risk Assessment Methods for Food Quality 117
Fernanda B. Campagnollo, Juliana Lane Paixão dos Santos,
Verônica O. Alvarenga, Rafael D. Chaves, Leonardo do Prado-Silva, and
Anderson S. Sant’Ana
6 Estimating Concentration Distributions: The Effect of Measurement
Limits with Small Data 143
Jukka Ranta
v
ConTenTs
7 Understanding Uncertainty and Variability in Risk Assessment 165
Régis Pouillot and Laurent Guillier
8 Application of Sensitivity Analysis Methods in Quantitative Risk
Assessment 191
Araceli Bolívar and Fernando Pérez-Rodríguez
SECTION II Microbial Risk Assessment
9 Quantitative Methods for Microbial Risk Assessment in Foods 213
Winy Messens, Marios Georgiadis, Caroline Merten, Kostas Koutsoumanis,
Matthias Filter, Carolina Plaza-Rodriguez, and Fernando Pérez-Rodríguez
10 Hazard Identifcation: Microbial Risks along the Food Chain 271
Sofa M. Santillana Farakos, Melinda M. Hayman and Michael B. Batz
11 Predictive Microbiology Tools for Exposure Assessment 301
Jean Carlos Correia Peres Costa, Daniel Angelo Longhi,
Letícia Ungaretti Haberbeck, and Gláucia Maria Falcão de Aragão
12 Modelling Cross-Contamination in Food Processing 355
Cleide O. de A. Møller, Maarten J. Nauta, and Tina B. Hansen
13 Expert Systems Applied to Microbial Food Safety 387
Mariem Ellouze
14 Dose–Response Models for Microbial Risk Assessment 409
Moez Sanaa
vi
ConTenTs
SECTION III Chemical Risk Assessment
15 Quantitative Chemical Risk Assessment Methods 433
Amélie Crépet
16 Uncertainty Analysis in Chemical Risk Assessment 457
Sandrine Fraize-Frontier, Chris Roth
17 Examples of Quantitative Mycotoxin Risk Assessments: Use and
Application in Risk Management 483
Sonia Marín, German Cano-Sancho
Index 511
vii

PREFACE
Risk assessment is a set of techniques and methods that have been fur-
ther developed in several scientifc felds, such as environmental sci-
ence, economics, civil engineering, etc. More recently, as a consequence
of the Sanitary and Phytosanitary Measures agreement and the General
Agreement on Tariffs and Trade on the use of the risk analysis framework,
international organizations and governments have adopted risk assess-
ment as a science-based process to support food safety decision mak-
ing, thereby protecting consumer health and ensuring fair practices in
the food trade. Also, the food industry can beneft from the use of these
techniques for food process optimization and quality assurance. The
present book will introduce the reader to food risk assessment methods,
considering both general aspects and those specifc to the type of hazard,
that is, biological and chemical hazards. In addition, specifc sections are
intended to show more technical details on key elements of risk assess-
ment, such as separation of uncertainty and variability, risk metrics or
application of sensitivity analysis. New trends and more innovative meth-
ods, such as the application of quantitative risk assessment technology for
quality aspects in foods, risk-beneft assessment or risk ranking, are also
addressed in the present book. Finally, specifc examples are developed in
order to inform readers concerning how risk assessment techniques can
be applied in practice.
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ix