Microbiological Risk Assessment and Its Use in Food Industry
DOI:
https://doi.org/10.54097/ijbls.v2i1.5163Keywords:
Microbial risk assessment, Listeria, Ready-to-eat (RTE) foodsAbstract
Risk assessment is a novel approach, which is the estimation of the impact of hazards and the identification of components. The process in risk assessment is hazard identification, hazard characterisation, exposure assessment and risk characterisation. As a means of hazard evaluation, microbiological risk assessment links food and risk factors, such as food-borne bacteria, through data to predict their hazards relatively accurately and reliably, thereby reducing their impact on public health. This study mainly introduces the scientific information about risk assessment and the quantitative microbiological risk assessment in the instant food，mainly to evaluate the level of Listeria in foods. Meat products cause 60% of Listeria monocytogenes.
Downloads
References
FAO/WHO. (2004). Risk assessment of Listeria monocytogenes in ready-to-eat foods : technical report. Rome: WHO/FAO.
Gombas, D. E., Chen, Y., Clavero, R. S., & Scott, V. N. (2003). Survey of Listeria monocytogenes in ready-to-eat foods. Journal of Food Protection, 66(4), 559-569.
Gougouli, M., Kalantzi, K., Beletsiotis, E., & Koutsoumanis, K. P. (2011). Development and application of predictive models for fungal growth as tools to improve quality control in yogurt production. Food microbiology, 28(8), 1453-1462.
INTERNATIONAL COMMISSION ON MICROBIOLOGICAL SPECIFICATIONS FOR FOODS (ICMSF) WORKING GROUP ON MICROBIAL RISK ASSESSMENT. (1998). Potential application of risk assessment techniques to microbiological issues related to international trade in food and food products. Journal of Food Protection, 61(8), 1075-1086.
International Commission on Microbiological Specifications for Foods (ICMSF), 2002. Microorganisms in Foods 7: Microbiological Testing in Food Safety Management. Blackie Academic and Professional, London.
Lindqvist, R., & Westöö, A. (2000). Quantitative risk assessment for Listeria monocytogenes in smoked or gravad salmon and rainbow trout in Sweden. International journal of food microbiology, 58(3), 181-196.
Mataragas, M., Skandamis, P.N., Drosinos, E.H., 2008. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations. International Journal of Food Microbiology 126, 1–12.
Mataragas, M., Zwietering, M. H., Skandamis, P. N., & Drosinos, E. H. (2010). Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers—specific application to Listeria monocytogenes and ready-to-eat meat products. International Journal of Food Microbiology, 141, S170-S179.
Membré, J. M., & Boué, G. (2018). Quantitative microbiological risk assessment in food industry: theory and practical application. Food Research International, 106, 1132-1139.
Panagou, E. Z., Skandamis, P. N., & Nychas, G. J. (2003). Modelling the combined effect of temperature, pH and aw on the growth rate of Monascus ruber, a heat‐resistant fungus isolated from green table olives. Journal of applied microbiology, 94(1), 146-156.
Rocourt, J., BenEmbarek, P., Toyofuku, H., & Schlundt, J. (2003). Quantitative risk assessment of Listeria monocytogenes in ready-to-eat foods: the FAO/WHO approach. FEMS Immunology & Medical Microbiology, 35(3), 263-267.
Ross, T., Rasmussen, S., Fazil, A., Paoli, G., & Sumner, J. (2009). Quantitative risk assessment of Listeria monocytogenes in ready-to-eat meats in Australia. International Journal of Food Microbiology, 131(2-3), 128-137.
Sumner, J., Ross, T., Jenson, I., & Pointon, A. (2005). A risk microbiological profile of the Australian red meat industry: Risk ratings of hazard–product pairings. International journal of food microbiology, 105(2), 221-232.
Voysey, P. A., & Brown, M. (2000). Microbiological risk assessment: a new approach to food safety control. International journal of food microbiology, 58(3), 173-179.
