A regulatory perspective on the potential uses of microbial risk assessment in international trade

• Published in: International journal of food microbiology Vol. 36; no. 2; pp. 127 - 133
• Main Authors: Hathaway, Steve C., Cook, Roger L.
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Amsterdam Elsevier B.V 20.05.1997; Elsevier
• Subjects: Biological and medical sciences; COMERCIO INTERNACIONAL; COMMERCE INTERNATIONAL; CONTROL DE CALIDAD; CONTROLE DE QUALITE; FOOD HYGIENE; Food industries; Food Microbiology; FOOD SAFETY; food sanitation; Fundamental and applied biological sciences. Psychology; General aspects; guidelines; HACCP; HIGIENE DE LOS ALIMENTOS; Humans; Hygiene and safety; HYGIENE DES ALIMENTS; INNOCUITE DES PRODUITS ALIMENTAIRES; INOCUIDAD ALIMENTARIA; INTERNATIONAL TRADE; laws and regulations; microbial contamination; Microbial risk assessment; MICROBIOLOGIA; MICROBIOLOGIE; MICROBIOLOGY; QUALITY CONTROLS; REGLAMENTACIONES; REGLEMENTATION; REGULATIONS; RIESGO; RISK; Risk analysis; Risk Assessment; Risk Management; RISQUE; HACCP; Food safety; Microbial risk assessment; Risk analysis; Risk assessment; Evaluation; Applied microbiology; Legislation; Critical point; Foodstuff; Harmlessness; Prevention; International trade; Trade; Hazard Analysis Critical Control Points (HACCP); Safety; Biological contamination
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/S0168-1605(97)01263-4

The recent ratification of the World Trade Organisation Agreement will arguably be the most important factor in developing new sanitary measures for the international trade in food over the next decade. There is a markedly increased desire for quantitative data on the microbial risks associated with different classes of foods, and traditional good manufacturing practice (GMP)-based food hygiene requirements are coming under increasing challenge. As the risk assessment paradigm is increasing applied and as decision-making criteria for risk management become established, more emphasis will be placed on predictive microbiology as a means of generating exposure data and establishing critical limits for Hazard Analysis Critical Control Point (HACCP) plans. In this respect, developing international guidelines for risk management arguably presents the greatest challenge in establishing and maintaining quantitative Sanitary and Phytosanitary (SP) measures for food in international trade, and for judging their equivalence. Where specific industry sectors and regulators do not have jurisdiction over the entire food chain, from production of raw materials through to consumption, it will be difficult to apply the risk assessment paradigm in the design of HACCP plans. Thus, it appears that default to food safety objectives for many segments of food production chains subject to application of HACCP plans is inevitable in the medium term.