According to the World Health Organization, one in every ten people worldwide falls ill from eating contaminated food every year, with 550 million cases of diarrheal diseases. Microbiological risk assessment aims to characterize the nature and probability of harm resulting from human exposure to the biological agents that are present in foodstuffs. This assessment must take into account all stages of the chain: from the production of raw materials to consumption. After briefly introducing food safety and risk assessment, this book details the four major steps of microbiological risk assessment. The contributors first present hazard identification and then exposure assessment, which is subdivided into methods for the detection and enumeration of pathogens and for the quantification of the level of exposure. Then, hazard characterization is subdivided into pathogenicity mechanisms and quantification of the dose–response relationship. Finally a guide for microbiological risk characterization is provided. The conclusion presents possible development avenues for microbiological risk assessment, particularly its integration into a holistic assessment of food systems.
Author(s): Jeanne-Marie Membre
Series: Agronomy and Food Science: Food Safety
Publisher: Wiley-ISTE
Year: 2022
Language: English
Pages: 252
City: London
Cover
Half-Title Page
Title Page
Copyright Page
Contents
Preface
Acknowledgements
Introduction
PART 1: Hazards and Food
1. Biological Hazard Identification
1.1. Introduction
1.2. Who conducts hazard identification?
1.3. Sources of useful information for hazard identification
1.4. An example of the use of data in hazard identification, exposure assessment and risk characterization
1.5. The hazard identification process
1.6. Scientific work on hazard identification
1.7. Conclusion and perspective
1.8. References
2. Detection and Enumeration of Foodborne Pathogens and Bacterial Toxins in Food
2.1. Why should we look for pathogens in food?
2.1.1. Foodborne infectious diseases: a major economic and
2.1.2. Regulations and establishment of microbiological criteria
2.1.3. Food safety and quality control
2.1.4. Definitions of methods
2.2. Conventional culture-based methods: how to detect and quantify pathogenic bacteria in food
2.2.1. Isolation and colony-count methods
2.2.2. Illustration of the culture-based method: Listeria monocytogenes case study
2.3. Nucleic acid-based methods
2.3.1. Conventional polymerase chain reaction-based methods
2.3.2. Molecular typing of foodborne pathogens
2.3.3. Next-generation sequencing-based methods
2.4. Immunology-based assays
2.4.1. Enzyme-linked immunosorbent assay
2.4.2. Latex agglutination assay
2.5. Other methods
2.5.1. Biosensor-based methods
2.5.2. MALDI-TOF mass spectrometry
2.6. References
3. Exposure Assessment of Microbial Pathogens
3.1. Introduction/state of the art
3.1.1. Exposure assessment in microbiological risk assessment
3.1.2. The output of an exposure assessment
3.1.3. Approaches for analyzing food-pathway models
3.2. Construction of a food-pathway model
3.2.1. Description of the food pathway
3.2.2. Step 2: deterministic model
3.2.3. Step 3: stochastic model
3.3. Conclusion
3.3.1. The use of exposure assessment
3.3.2. Future developments in exposure assessment
3.4. References
PART 2: Food and Risk
4. Pathogenic Mechanisms of Bacterial Foodborne Pathogens
4.1. Introduction
4.2. Foodborne pathogens and diseases
4.2.1. Definitions of pathogenicity and virulence
4.2.2. Epidemiology and clinical manifestations
4.2.3. The main bacterial foodborne pathogens
4.3. Pathogenic mechanisms of foodborne pathogens
4.3.1. Foodborne intoxication: mechanisms of action of toxins
4.3.2. Foodborne infection: pathogenic mechanisms of pathogen
4.4. Prospects for ongoing studies
4.4.1. Development of in vitro cell models to better characterize
4.4.2. Better characterization of host–pathogen interactions:
4.5. References
5. Microbial Dose–Response Models
5.1. Introduction
5.2. Main dose–response models
5.2.1. Exponential model
5.2.2. Beta-Poisson model
5.2.3. Beta-negative binomial model
5.2.4. Models based on the log-normal distribution
5.3. Fitting data to a dose–response model
5.3.1. Experimental studies
5.3.2. Outbreak data
5.3.3. Combination of data from different outbreaks
5.4. Discussion and conclusion
5.5. References
6. A Guide for Microbiological Risk Characterization
6.1. Introduction
6.2. Qualitative and semi-quantitative risk characterization
6.2.1. Qualitative risk characterization
6.2.2. Semi-quantitative risk characterization
6.3. Quantitative measures of risk
6.3.1. Measures of risk
6.3.2. From risk to burden of disease
6.3.3. Monetary approaches to risk
6.3.4. Toward other approaches
6.4. From results of risk assessment to the application of measures in the food chain
6.4.1. Appropriate level of protection
6.4.2. Food safety objective
6.4.3. Performance objective/performance criterion
6.4.4. Process and product criteria
6.5. Concepts of variability and uncertainty in the context of risk characterization
6.5.1. Variability
6.5.2. Uncertainty
6.6. Risk characterization by taking into account variability and uncertainty
6.6.1. Integration of variability
6.6.2. Integration of uncertainty
6.7. Software tools and good practices for risk characterization
6.7.1. Software tools for risk characterization
6.7.2. Validation and quality control of a risk assessment
6.8. References
Conclusion
Scientific work on microbiological risk assessment
Integration of microbiological risks into a more general risk assessment process
Risk ranking of hazards
References
Appendices
Appendix 1. Hazard identification – Example of cooked ham
Appendix 2. Hazard identification – Example of refrigerated vacuum-packed products
Appendix 3. Source attribution
References
Glossary
List of Authors
Index
EULA
