NFSC 112 Lecture Notes - Lecture 22: Cryptosporidium Parvum, Foodborne Illness, Listeria Monocytogenes

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Food safety risk analysis (lecture 22, week 13) Risk is often described by the following simple model: probability x consequence. Risks can be mitigated/managed but not absolutely eliminated. We need risk analysis to: describe these risks (risk assessment, talk about risks (risk communicaiton, do something to mitigate unacceptable risks (risk management) Factors driving changes in food safety systems: greater public demands for health protection, increasing volume and diversity of trade in foods, changing agricultural practice and climate, changing human behavior and ecology, more sophisticated detection and management of hazards. Hazard: a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. Risk: a function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard(s) in food. Hazard-based food safety system: the mere presence of a hazard is ground for considering a food unsafe.

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