FOOD 2010 Lecture Notes - Lecture 6: Antibody, Foodborne Illness, Risk Assessment
6 Apr 2016
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Document Summary
Risk assessment & risk management describe the process of evaluaing hazards & risks. Risk is always associated with a probability of something happening it is not certain that something will happen. Voluntary risk = diner can choose whether or not to eat something (e. g. puferish) Acceptable risk = value-laden from the stand point of societal & personal willingness to tolerate certain types & degrees of risk. Risk-beneit argument used to raionalize situaions (e. g. food addiives) Risk communicaion policies are becoming more important for food companies as consumers become more health-conscious and educated: communicaion with consumers can help alleviate some apprehensions & correct some misconcepions. Young & elderly are more suscepible to food-borne illness from microbial agents because immune systems are not funcioning at opimal levels: populaion of immunocompromised individuals include people with chronic illnesses, aids paients, cancer paients, etc. Biological hazards in food include infecious or toxigenic bacteria, viruses, molds, parasites, fungi (e. g. poisonous mushrooms), toxic plants & toxic ish.
