ABSTRACT
In order to reduce the likelihood of foodborne disease outbreaks occurring, an effective risk assessment approach determines a level of risk based on either historic factors (what happened before and what controls were effective at bringing the food product in question back under control) and/or laboratory-based risk assignation of what is likely to happen in practice. The problem with this approach is that not all factors can be known. Microorganisms have an innate ability to mutate and adapt to the environment in which they nd themselves: they can develop resistance, be able to survive in conditions that historically was thought impossible. Most of the case studies featured in this book deal with assessment of both known and unknown risks. Known risks are considered, that is, understanding of the potential for harm such as from microbiological hazards (i.e., Salmonella sp. in pork, eggs; Campylobacter sp. in poultry) and chemical hazards associated with microorganisms (i.e., mycotoxins in cereals, animal feed). Understanding the nature of the organisms means that their potential for survival, or identifying protocols, procedures, or specic processing steps that will reduce their likelihood of presence or survival, is predictable and can be proactively managed. The industry may also undertake research into what is perceived as being “unknown” characteristics of organisms known to cause foodborne disease outbreaks so that the knowledge gaps can be lled. Unknowns, that is, the rst time this organism
or this contaminant was identied in that form within a foodstuff linked to an outbreak or incident, such as with nonmicrobiological incidents (e.g., the melamine case) and the challenge with Escherichia coli O104:H4 in sprouted seeds, were both difcult to anticipate and required reactive management.
