Microbiological Food Safety (Organisms responsible for sickness: …
Microbiological Food Safety
Global burden of foodborne illness
Probability : 1 in 10 get sick
Organisms responsible for sickness:
Salmonella non typhoidal
Products related- causing organism
number of cases of type i (phage and sero-types) in food j:
Lij=Mj pij qi aj
M : amount of source available for consumption/year
p : prevalence of type
L : Expected number of case/year of type i from source j
q : bacteria dependent factor, usually < 1
a : food source dependent factor
FSO, ALOP, PO, PC
FSO : FSO is the concentration or a prevalence of a pathogen defined at the moment of consumption, and only there.
PO : a limit of a concentration or prevalence, so can be used at whatever place in the chain.
PC : The effect of one or more control measure(s) needed to meet or contribute to
meeting a PO.
ALOP : Level of protection deemed appropriate by the member (country) establishing a
sanitary or phytosanitary measure to protect human, animal or plant life or health
within its territory.
CONTROL : Can not reduce the risk to zero but by intelligent intervention and FSMS
Quantitative Risk Assessment
Training/long life learning