Food Safety. Risk assessment.
- Risk analysis has three components:
- Risk assessment
- Risk Management
- Risk communication
- Risk assessment is seen primarily as a method of systematic organization of scientific information that provides the scientific basis for risk management decisions.
- Risk assessment consists of four stages:
Identification of danger
Identification of potential biotic or abiotic agents that may be present in a particular food or group of foods and their possible harmful effects on health.
It requires the collection, organization and evaluation of relevant scientific information from
- Epidemiological studies in humans,
- Toxicology studies in animals,
- In vitro,
allowing linking agent and its source to illness. To make these studies is important to have appropriate analytical methods for agents biotic / abiotic and matrices.
Qualitative evaluation and / or quantitative nature of the adverse health effects related to biotic or abiotic agents that may be present in food.
Should be a model for dose response assessment. However, data on the response to the dose are limited or non-existent in the case of biotic agents, so the assessment should only be carried out if you have the necessary data.
Determination of exposure
Qualitative evaluation and / or quantitative ingestion likely biotic or abiotic agents through food.
Data on concentration of agents in foods combined with food consumption assessed through
- Total diet studies,
- Selective studies of certain foods,
- Studies portions.
Estimated qualitative and / or quantitative probability of occurrence of a harmful effect on health and the severity of a specific population.
Risk characterization is integrating the information generated in the previous stages to develop a model for the distribution of risk for the population.
1. identification, detection and quantification of contaminants biotic and abiotic
- Determination of antibiotics in biological matrices
- Determination of peptide hormones in biological matrices
- Analysis of Mycotoxins
- Aflatoxin B1, M1, total
Ochratoxin A *
- FROM WHERE
- T-2 toxin
- Persistent Organic Pollutants (POPs)
- Determination of enteric viruses
- Hepatitis A
- Gastroenteritis virus (astrovirus, rotavirus, norovirus)
- Detection of food pathogens in food samples
- Enterohaemorrhagic Escherichia coli
- Enterobacteriaceae (Serratia marcescens, Klebsiella pneumoniae and Proteus mirabilis)
- Determination of parasites in food and water irrigation in food
- Detection of microorganisms that alter foods
- Detection and identification of animal species
- Detection of genetically modified organisms (GMOs)
- Detection of food allergens
- Soya, hazelnuts, peanuts, almonds, gluten, milk, egg, fish, crustaceans, molluscs
2. RISK ASSESSMENT FOR HUMAN HEALTH FOOD AND ALTERNATIVE MEANS toxicological CLASSICS
In vivo: rat or mouse
- Acute toxicity
- Subchronic Toxicity
- Chronic toxicity
- Toxicity systemic cytotoxicity
- Reproductive Toxicity
- Whole Embryo Culture (WEC)
- Test breeding zebrafish
- Test embryonic stem cell (EST)
- Micromassa (MM)
- Teratogenesis assay in Xenopus frog embryos (FETAX)
- Micronucleus test (MNT)
- Comet assay
- Cell Transformation Assay (CTA)