A risk-based microbiological criterion that uses the relative risk as the critical limit

Jens Kirk Andersen, Birgit Nørrung, Simone da Costa Alves Machado, Maarten Nauta

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

A risk-based microbiological criterion is described, that is based on the relative risk associated to the analytical result of a number of samples taken from a food lot. The acceptable limit is a specific level of risk and not a specific number of microorganisms, as in other microbiological criteria. The approach requires the availability of a quantitative microbiological risk assessment model to get risk estimates for food products from sampled food lots. By relating these food lot risk estimates to the mean risk estimate associated to a representative baseline data set, a relative risk estimate can be obtained. This relative risk estimate then can be compared with a critical value, defined by the criterion. This microbiological criterion based on a relative risk limit is particularly useful when quantitative enumeration data are available and when the prevalence of the microorganism of concern is relatively high. The use of the approach is therefore illustrated with an example of Campylobacter in broiler meat. It shows that this microbiological criterion can be applied in practice. An advantage of the method is that the acceptable limit is directly defined in terms of risk, without the need to define other food safety standards.
Original languageEnglish
JournalFood Control
Volume58
Pages (from-to)29-32
Number of pages4
ISSN0956-7135
DOIs
Publication statusPublished - 2015

Keywords

  • Risk assessment
  • Food safety control
  • Risk-based microbiological criteria
  • Campylobacter

Cite this

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title = "A risk-based microbiological criterion that uses the relative risk as the critical limit",
abstract = "A risk-based microbiological criterion is described, that is based on the relative risk associated to the analytical result of a number of samples taken from a food lot. The acceptable limit is a specific level of risk and not a specific number of microorganisms, as in other microbiological criteria. The approach requires the availability of a quantitative microbiological risk assessment model to get risk estimates for food products from sampled food lots. By relating these food lot risk estimates to the mean risk estimate associated to a representative baseline data set, a relative risk estimate can be obtained. This relative risk estimate then can be compared with a critical value, defined by the criterion. This microbiological criterion based on a relative risk limit is particularly useful when quantitative enumeration data are available and when the prevalence of the microorganism of concern is relatively high. The use of the approach is therefore illustrated with an example of Campylobacter in broiler meat. It shows that this microbiological criterion can be applied in practice. An advantage of the method is that the acceptable limit is directly defined in terms of risk, without the need to define other food safety standards.",
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author = "Andersen, {Jens Kirk} and Birgit N{\o}rrung and {da Costa Alves Machado}, Simone and Maarten Nauta",
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A risk-based microbiological criterion that uses the relative risk as the critical limit. / Andersen, Jens Kirk; Nørrung, Birgit; da Costa Alves Machado, Simone; Nauta, Maarten.

In: Food Control, Vol. 58, 2015, p. 29-32.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - A risk-based microbiological criterion that uses the relative risk as the critical limit

AU - Andersen, Jens Kirk

AU - Nørrung, Birgit

AU - da Costa Alves Machado, Simone

AU - Nauta, Maarten

PY - 2015

Y1 - 2015

N2 - A risk-based microbiological criterion is described, that is based on the relative risk associated to the analytical result of a number of samples taken from a food lot. The acceptable limit is a specific level of risk and not a specific number of microorganisms, as in other microbiological criteria. The approach requires the availability of a quantitative microbiological risk assessment model to get risk estimates for food products from sampled food lots. By relating these food lot risk estimates to the mean risk estimate associated to a representative baseline data set, a relative risk estimate can be obtained. This relative risk estimate then can be compared with a critical value, defined by the criterion. This microbiological criterion based on a relative risk limit is particularly useful when quantitative enumeration data are available and when the prevalence of the microorganism of concern is relatively high. The use of the approach is therefore illustrated with an example of Campylobacter in broiler meat. It shows that this microbiological criterion can be applied in practice. An advantage of the method is that the acceptable limit is directly defined in terms of risk, without the need to define other food safety standards.

AB - A risk-based microbiological criterion is described, that is based on the relative risk associated to the analytical result of a number of samples taken from a food lot. The acceptable limit is a specific level of risk and not a specific number of microorganisms, as in other microbiological criteria. The approach requires the availability of a quantitative microbiological risk assessment model to get risk estimates for food products from sampled food lots. By relating these food lot risk estimates to the mean risk estimate associated to a representative baseline data set, a relative risk estimate can be obtained. This relative risk estimate then can be compared with a critical value, defined by the criterion. This microbiological criterion based on a relative risk limit is particularly useful when quantitative enumeration data are available and when the prevalence of the microorganism of concern is relatively high. The use of the approach is therefore illustrated with an example of Campylobacter in broiler meat. It shows that this microbiological criterion can be applied in practice. An advantage of the method is that the acceptable limit is directly defined in terms of risk, without the need to define other food safety standards.

KW - Risk assessment

KW - Food safety control

KW - Risk-based microbiological criteria

KW - Campylobacter

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