What risk assessments can tell us about setting criteria

Food Control

Volumn 22, Issue 9, 2011, Pages 1525-1528

  Whiting, R C ^a  

^a EXPONENT INC   (United States)

Author keywords

Food safety objectives; Microbial safety; Modeling; Risk management

Indexed keywords

EID: 79955796131     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.07.011     Document Type: Article

References (12)

1. CAC Principles for the establishment and application of microbiological criteria for foods, CAC/GL 21-1997 1997, Codex Alimentarius Commission, Secretariat of the Joint FAO/WHO Food Standards Programme, Food and Agriculture Organization of the United Nations, Rome, Italy.
2. CAC Principles and guidelines for the Conduct of microbial risk assessment (CAC/GL-30) 1999, Codex Alimentarius Commission, Secretariat of the Joint FAO/WHO Food Standards Programme, Food and Agriculture Organization of the United Nations, Rome, Italy.
3. CCFI Working principles for risk analysis for application in the framework of the Codex alimentarius. Adopted by the 26th Session of the Commission 2003, (see ALINORM 03/41), Codex Committee on Food Hygiene, Codex Alimentarius Commission, Secretariat of the Joint FAO/WHO Food Standards Programme, Food and Agriculture Organization of the United Nations, Rome, Italy.
4. CCFI Proposed draft guidelines in the application of general principles of food hygiene to the control of Listeria monocytogenes in ready-to-eat foods 2005, Appendix II (ALINORM 05/28/13), Codex Committee on Food Hygiene, Secretariat of the Joint FAO/WHO Food Standards Programme, Food and Agriculture Organization of the United Nations, Rome, Italy.
5. CDC. (2002). Preliminary FoodNet data on the incidence of foodborne illness-Selected sites, United States, 2001. In Morbidity and Mortality Weekly Report (Vol. 51, p. 325-329). Atlanta, GA, USA: Centers for Disease Control and Prevention.
6. FDA/FSIS Quantitative assessment of relative risk to public health from foodborne Listeria monocytogenes among selected categories of ready-to-eat foods 2003, [Accessed 08.06.09], Food and Drug Administration/Food Safety and Inspection Service, Washington, D.C. http://www.foodsafety.gov/%7Edms/lmr2-toc.html.
7. Federal Register. (1996, July 25). Pathogen Reduction: hazard analysis and critical control point (HACCP) Systems (Vol. 61, No. 144, p. 38806).
8. Federal Register Draft compliance policy guide sec. 555.320 Listeria monocytogenes 2008, (Vol. 73. No. 26, p. 7298).
9. Food and Drug Administration Healthy people 2010, Section 10-1. Reduce infections caused by key foodborne pathogens 2000, [Accessed 03.06.09]. http://www.healthypeople.gov/document/html/objectives/10-01.htm.
10. ICMSF Microorganisms in foods. Microbiological testing in food safety management 2002, Vol. 7. International Commission on the Microbiological Specifications for Foods/Kluwer Academic/Plenum Pub, New York, NY.
11. Whiting R.C., Buchanan R.L. Predictive modeling and risk assessment. Food microbiology: Fundamentals and frontiers 2007, ASM Press, Washington, D.C., Chapter 45. 3rd ed. M.P. Doyle, L.R. Beuchat (Eds.).
12. Whiting R.C., Buchanan R.L. Using risk assessment principles in an emerging paradigm for controlling the microbial safety of foods. Microbial risk analysis of foods 2008, 29-50. ASM Press, Washington, D.C. D.W. Schaffner (Ed.).