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A risk assessment approach to evaluating food safety based on product surveillance.

Author(s) : NOTERMANS S., NAUTA M. J., JANSEN J., JOUVE J. L., MEAD G. C.

Type of article: Article

Summary

The paper gives an example of the way the risk assessment approach may be used in practice. The proposed system seeks to provide information on the exposure of consumers to microbial pathogens when the food is consumed. It reflects the successful application of good manufacturing practices and HACCP principles on the part of the producer as well as the effect of consumer handling of the product, on the exposure rate. A practical example is presented concerning the risk assessment of Bacillus cereus in pasteurized milk.

Details

  • Original title: A risk assessment approach to evaluating food safety based on product surveillance.
  • Record ID : 1999-1610
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 9 - n. 4
  • Publication date: 1998/08

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