Risiko basierte Einstufung des mikrobiologischen Gefährdungspotentials von Lebensmitteln

Abstract

A guideline for the science based risk ranking of food is given on the basis of the Regulation (EC) No 178/2002 to fulfill the expectations of a risk based food control according to the Regulation (EC) No 882/2004. Since the complete performance of a risk assessment is associated with a time and expense consuming process a reliable model of a risk classification for a variety of different foods and food products is presented on the basis of consistent and uniform criteria. In the model thoughts have been given to the Codex Alimentarius process for a risk profile which enables in a first step a practicable instruction for a risk based classification of foods. The classification is based on dependent factors given by the food group of origin, the hazard, the probability of the occurrence of the hazard, steps available to minimize/turn off the risk, consumption pattern of the food, number of health relevant complaints according to meet the legal requirements and the number of rapid alert warnings in a defined time period. All factors were arranged in a practical decision tree resulting in three categories for microbial risk. The risk classification of different foods and food products has to be updated due to the recent knowledge taking into consideration not only results of official examinations but also scientific studies and the latest information from the food chain