Risk ranking method
The public health and safety risks posed by particular seafood sectors have been ranked in general agreement with the principles for risk characterisation as outlined by the Codex Alimentarius Commission.
Codex defines risk as:
a function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard(s) in food [22]
and recommends that a risk characterisation should provide a:
qualitative and/or quantitative estimation, including attendant uncertainties, of the probability of occurrence and severity of known or potential adverse health effects in a given population based on hazard identification, hazard characterization and exposure assessment [22].
In the case of microbiological hazards, Codex further suggests that such estimates may be validated by comparison with relevant epidemiological data [23]. However, it should be recognised that epidemiological data do not clearly reflect the ‘severity’ component of risk, except to the extent that the severity of illness impacts upon the relative level of reporting.
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