ABSTRACT
Hazard identification is a preliminary effort to evaluate the public health significance of hazards in foods. It is the first step in a quantitative microbial risk assessment and can be either quantitative or qualitative depending on the need and the type of information available. Data on microorganisms of concern; the sources of these pathogens, including transmission routes; the ability of the pathogens to survive or grow in the foods; the adverse health outcomes resulting from infection; and the population burden of disease are typical components.
