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Microbiological criteria for implementation of nonthermal preservation |
F. F. BUSTA, Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., Saint Paul, MN 55108 Concerns over food safety have accelerated implementation of risk analysis, which includes risk assessment, risk management, and risk communication. Risk assessment is integral in a series of activities that starts with Good Hygienic Practices (GMP,GAP) and culminates in microbiological criteria. Initially the scope of the problem must be defined. Risk assessment next addresses hazard identification, including assessment of its impact on human health and determination of when, where, and how it has an impact. Hazard identification can use LD50 or ID50 concepts, laboratory or challenge studies, and epidemiological studies or observation of related products in similar environments. Risk characterization takes place after defining the purpose for the activity, identifying the hazard, assessing the exposure, and predicting the dose response. It integrates the sequential process to estimate the adverse effects likely to occur in the target population. The next step after risk assessment in food safety management involves establishing a food safety objective (FSO), i.e. a statement of the maximum level of a microbiological hazard in a food considered appropriate for consumer protection. The FSO is a risk management tool linking risk assessment and effective measures to control identified risks. The FSO requires a performance criterion defined as the mandatory outcome of an action that assures that the FSO is met. The process criterion is subsequently established by defining the control parameters of actions that can be applied to achieve the performance criterion. It is imperative that adequate GMP’s are in place and that a HACCP program be developed by industry to assure that the FSO has been achieved with the use of performance and process criteria. Finally, experts with experience in the food industry can establish microbiological criteria, which when appropriately applied, can be useful for ensuring safety and quality of foods, which in turn, elevates consumer confidence.
Session 22, Establishing processing criteria in nonthermal food preservation
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