Quantitative Microbial Risk Assessment Methods for Food Safety in RTE Fresh Vegetables

Microbiological risk assessment (MRA) is a scientic-based process comprised of four steps: hazard identication, hazard characterization, exposure assessment, and risk characterization, which are dened by CAC (1999) as follows:

Hazard Identication: “The identication of biological agents capable of causing adverse health effects and which may be present in a particular food or group of foods.”