Risk assessment has been extensively developed in several scientific fields, such as environmental science, economics, and civil engineering, among others. In the aftermath of the SPS and GATT agreements on the use of risk analysis framework in food trade, signed in the 1990s, international organisations and governments adopted risk assessment as a science-based process to ensure food safety along the food chain. The food industry can also benefit from the use of this approach for food process optimisation and quality assurance.

Risk Assessment Methods for Biological and Chemical Hazards in Food introduces the reader to quantitative risk assessment methods encompassing general concepts to specific applications to biological and chemical hazards in foods. In the first section, the book presents food risk assessment as methodology and addresses, more specifically, new trends and approaches such as the development of risk rating methods, risk metrics, risk-benefit assessment studies and quality assessment methods.

Section II is dedicated to biological hazards. This section identifies the most relevant biological hazards along the food chain and provides an overview on the types of predictive microbiology models used to describe the microbial response along the food chain. Chapter 12 specifically deals with cross contamination and the quantitative methods that can be applied to describe this relevant microbial process. The development and application of dose-response models (i.e. mathematical function describing the relationship between pathogen dose and health response) are also covered in this section. In Section III, the book translates risk assessment concepts into the area of chemical hazards, defining the process steps to determine chemical risk and describing the uncertainty and variability sources associated with chemicals.

Key Features:

  • Presents new trends and approaches in the field of risk assessment in foods
  • Risk assessment concepts are illustrated by practical examples in the food sector
  • Discusses how quantitative information and models are integrated in a quantitative risk asssment framework
  • Provides examples of applications of quantitative chemical risk assessment in risk management

The book, written by renowned experts in their field, is a comprehensive collection of quantitative methods and approaches applied to risk assessment in foods. It can be used as an extensive guide for food safety practitioners and researchers to perform quantitative risk assessment in foods

part Section I|210 pages

General Aspects

chapter 1|14 pages

Food Risk Assessment Framework

Foundations and Concepts
ByArícia Possas, Letícia Ungaretti Haberbeck, Fernando Pérez-Rodríguez

chapter 2|30 pages

Risk Ranking

Moving towards a Risk-Based Inspection and Surveillance System
ByFernando Sampedro

chapter 3|32 pages

Risk Metrics

Quantifying the Impact of Adverse Health Effects
ByBrecht Devleesschauwer, Sara M. Pires, Barbara B. Kowalcyk, Robert L. Scharff, Arie H. Havelaar, Niko Speybroeck

chapter 4|38 pages

Risk–Benefit Assessment of Foods

ByMaarten J. Nauta, Lea Sletting Jakobsen, Maria Persson, Sofie Theresa Thomsen

chapter 5|26 pages

Application of Quantitative Risk Assessment Methods for Food Quality

ByFernanda B. Campagnollo, Juliana Lane Paixão dos Santos, Verônica O. Alvarenga, Rafael D. Chaves, Leonardo do Prado-Silva, Anderson S. Sant’Ana

chapter 6|22 pages

Estimating Concentration Distributions

The Effect of Measurement Limits with Small Data
ByJukka Ranta

chapter 7|26 pages

Understanding Uncertainty and Variability in Risk Assessment

ByRégis Pouillot, Laurent Guillier

chapter 8|20 pages

Application of Sensitivity Analysis Methods in Quantitative Risk Assessment

ByAraceli Bolívar, Fernando Pérez-Rodríguez

part Section II|220 pages

Microbial Risk Assessment

chapter 9|58 pages

Quantitative Methods for Microbial Risk Assessment in Foods

ByWiny Messens, Marios Georgiadis, Caroline Merten, Kostas Koutsoumanis, Matthias Filter, Carolina Plaza-Rodriguez, Fernando Pérez-Rodríguez

chapter 10|30 pages

Hazard Identification

Microbial Risks along the Food Chain
BySofia M. Santillana Farakos, Melinda M. Hayman, Michael B. Batz

chapter 11|54 pages

Predictive Microbiology Tools for Exposure Assessment

ByJean Carlos Correia Peres Costa, Daniel Angelo Longhi, Letícia Ungaretti Haberbeck, Gláucia Maria Falcão de Aragão

chapter 12|32 pages

Modelling Cross-Contamination in Food Processing

ByCleide O. de A. Møller, Maarten J. Nauta, Tina B. Hansen

chapter 13|22 pages

Expert Systems Applied to Microbial Food Safety

ByMariem Ellouze

chapter 14|22 pages

Dose–Response Models for Microbial Risk Assessment

ByMoez Sanaa

part Section III|80 pages

Chemical Risk Assessment

chapter 15|24 pages

Quantitative Chemical Risk Assessment Methods

ByAmélie Crépet

chapter 16|26 pages

Uncertainty Analysis in Chemical Risk Assessment

BySandrine Fraize-Frontier, Chris Roth

chapter 17|28 pages

Examples of Quantitative Mycotoxin Risk Assessments

Use and Application in Risk Management
BySonia Marín, German Cano-Sancho