Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain. Jeanne-Marie Membre
ection id="u6219460d-83a6-5852-b9cc-9f7f0d1738a0">
Table of Contents
1 Cover
4 Preface
6 Introduction Norovirus Campylobacter spp. Non-typhoid Salmonella spp. Risk analysis Microbiological risk assessment References
7 PART 1: Hazards and Food 1 Biological Hazard Identification 1.1. Introduction 1.2. Who conducts hazard identification? 1.3. Sources of useful information for hazard identification 1.4. An example of the use of data in hazard identification, exposure assessment and risk characterization 1.5. The hazard identification process 1.6. Scientific work on hazard identification 1.7. Conclusion and perspective 1.8. References 2 Detection and Enumeration of Foodborne Pathogens and Bacterial Toxins in Food 2.1. Why should we look for pathogens in food? 2.2. Conventional culture-based methods: how to detect and quantify pathogenic bacteria in food 2.3. Nucleic acid-based methods 2.4. Immunology-based assays 2.5. Other methods 2.6. References 3 Exposure Assessment of Microbial Pathogens 3.1. Introduction/state of the art 3.2. Construction of a food-pathway model 3.3. Conclusion 3.4. References
8 PART 2: Food and Risk 4 Pathogenic Mechanisms of Bacterial Foodborne Pathogens 4.1. Introduction 4.2. Foodborne pathogens and diseases 4.3. Pathogenic mechanisms of foodborne pathogens 4.4. Prospects for ongoing studies 4.5. References 5 Microbial Dose–Response Models 5.1. Introduction 5.2. Main dose–response models 5.3. Fitting data to a dose–response model 5.4. Discussion and conclusion 5.5. References 6 A Guide for Microbiological Risk Characterization 6.1. Introduction 6.2. Qualitative and semi-quantitative risk characterization 6.3. Quantitative measures of risk 6.4. From results of risk assessment to the application of measures in the food chain 6.5. Concepts of variability and uncertainty in the context of risk characterization 6.6. Risk characterization by taking into account variability and uncertainty 6.7. Software tools and good practices for risk characterization 6.8. References
9 Conclusion Scientific work on microbiological risk assessment Integration of microbiological risks into a more general risk assessment process Risk ranking of hazards References
10 Appendices Appendix 1. Hazard identification – Example of cooked ham Appendix 2. Hazard identification – Example of refrigerated vacuum-packed products Appendix 3. Source attribution References
11 Glossary
13