ABSTRACT
Risk analysis is a logical, structured, and consistent process that aims to provide information about the risk of introduction, expression, and dissemination of diseases, assessing their economic impact and the consequences for public and animal health. In order to manage food quality risks, it is essential to identify which foods, spoilage microorganisms, or situations contribute to chemical or microbiological changes and also to find out the magnitude of the impact caused by these changes. Indeed, the most important implication of a microbial risk assessment is that it allows a deductive assessment of the effect of potential intervention measures along the whole food chain, and the combinations of these potential intervention measures, on public health or food quality. Identification of data gaps and target research with considerable value for food quality can be achieved through microbial risk assessment. Spoilage can be defined as a process or a change that makes a product undesirable or unacceptable for the consumer.
