Unit 3 :

1. Unit 3 : KEY STAGES IN THE PROCESS OF RISK ASSESSMENT Christine CEZARD* Anabel VITAS** Kofi AIDOO*** Coordinated by : Christine CEZARD* IUT A USTL Lille France ** University of Navarra Pamplona Spain ***Glasgow Caledonian University

2. I. INTRODUCTION 2 situations need risk assessment for food : • Acute crisis • for prevention purposes • to decide if a risk is acceptable for the population or not

3. II. CHEMICAL CONTAMINATION : when a contamination of food and which contamination • Before the raw material enters the food processing • During the storage of raw materials • During the food processing • During the packaging • During the storage of the end-product • During the cooking at home • During its eating

4. III. RISK ASSESSMENT :during acute crisis • 2 cases : unknown risk, sanitary alert • Data needed : • about the product • about populations at risk • about the kind of risk • about the extension of the epidemic • information from the sanitary agencies

5. IV. RISK ASSESSMENT for preventionIV.1. Chemical risk • Assessing exposure to the contaminant : • searching for all routes of exposure to the chemical substance • assessing for specific populations • Defining NOAELs or LOAELS for : • acute, subchronic and chronic toxicities • mutagenicity • carcinogenicity • effects on reproduction : fertility, development, teratogenicity

6. IV. RISK ASSESSMENT for preventionIV.2. Microbiological risk Step 1 Hazard identification 4 basic types of informations needed : • microbial agent information • information about consumers • food and process linked information • information quality

7. IV. RISK ASSESSMENT for preventionIV.2. Microbiological risk

8. IV. RISK ASSESSMENT for preventionIV.2. Microbiological risk

9. IV. RISK ASSESSMENT for preventionIV.2. Microbiological risk

10. IV. RISK ASSESSMENT for preventionIV.2. Microbiological risk

11. IV. RISK ASSESSMENT for preventionIV.2. Microbiological risk Step 2 Hazard characterisation : dose-response assessment • Qualitative and/or quantitative evaluation of the nature of adverse effects • Depends of a variety of interacting factors related to : • the pathogen • the host • the environment as food contaminated • the mechanism of pathogenicity • Assessment based on : • available clinical or epidemiological information • mathematical models

12. IV. RISK ASSESSMENT for preventionIV.2. Microbiological risk Step 3 Exposure assessment • directed to a specific food • made by an identified chain supply • collecting and making use of all informations • from raw materials to food consumption • performed by different groups of experts (global risk assessment) • or by industry (acute risk assessment by HACCP or other method)

13. IV. RISK ASSESSMENT for preventionIV.2. Microbiological risk Step 3 Exposure assessment • to evaluate the level of microorganisms or microbial toxins in a food at the time of consumption • Needs to use a dynamic approach because of numerical changes in microbial populations and/or in toxins production according to : • particular processing • storage of food product or vehicle or use under in vivo conditions

14. IV. RISK ASSESSMENT for preventionIV.2. Microbiological risk Step 4 Risk characterisation qualitative and/or qualitative estimation including uncertainties: • of the probability of occurrence • severity of known or potential adverse health effects • in a population, based on : • hazard identification • hazard characterisation • exposure assessment (Codex, 1999)

15. IV. RISK ASSESSMENT for preventionIV.2. Microbiological risk Practical microbiological risk assessmentRisk categorisation

16. IV. RISK ASSESSMENT for preventionIV.2. Microbiological risk Practical microbiological risk assessmentState purpose of risk assessment

17. IV. RISK ASSESSMENT for preventionIV.2. Microbiological risk Practical microbiological risk assessmentHazard identification

18. IV. RISK ASSESSMENT for preventionIV.2. Microbiological risk Practical microbiological risk assessmentExposure assessment

19. IV. RISK ASSESSMENT for preventionIV.2. Microbiological risk Practical microbiological risk assessmentHazard characterisation

20. IV. RISK ASSESSMENT for preventionIV.2. Microbiological risk Practical microbiological risk assessmentRisk characterisation

21. IV. RISK ASSESSMENT for preventionIV.2. Microbiological risk Practical microbiological risk assessmentRecord risk assessment

22. IV. RISK ASSESSMENT for preventionIV.2. Microbiological riskPractical microbiological risk assessmentReview risk assessment

23. Practical Application of MRA to Foods • Assessing MRs in foods -benefits;sources of information;Risk categorisation;Practical MRA • Managing MRs in foods - benefits & legal requirements; cost of not conforming to the law;Food hygiene.QA;QC;sampling;HACCP • Communicating MRs in foods - benefits; audience;media;message; risk communication strategy

24. Who uses microbiological risk analysis and why? • Government - to set Food Safety objectives; assess microbiological risks to health; prioritises & determines food safety policies; communicates risks to consumers; facilitates international trade • Food Inspectors - prioritise inspection visits; enforce risk-based legislation • Food Industry - sets priorities for risk management; complies with risk-based legislation; communicates safety to customers and consumers