State of the art of risk assessment

Foodborne illnesses and their notified incidence has increased worldwide in recent years. Risk analysis is a stepwise analysis of the occurrence of a hazard performed in order to understand its nature and facilitate appropriate control measures. It consists of three elements: risk assessment, risk management and risk communication. Risk assessment, a component of risk analysis, is the scientific evaluation of the probability of occurrence and severity of known or potential adverse health effects resulting from human exposure to foodborne hazards. The process consists of four analytical steps of the risk assessment paradigm: 1) hazard identification, 2) hazard characterization, 3) exposure assessment, and 4) risk charaterization. The definition includes quantitative and/or qualitative risks. The aim of microbiological risk assessment is to facilitate decision making at various levels of food safety management. Food safety risk assessments should have a sound scientific basis. Good hygiene practices (GHP) and Hazard Analysis Critical Point (HACCP) are the primary tools for the control of microbiological hazards in food production. Risk assessment is a part of the hazard analysis which is an essential part of decision making during the development of HACCP plans. Development of guidelines for microbiological risk assessment is a logical outcome of the international interest in microbiological risks associated with food.