[Risk assessment of microorganisms relevant to food hygiene].
In the public's view, chemical residues still dominate in the ranking of foodborne hazards. This perception is changing slowly as a result of public discussions on the dangers to human beings from various microorganisms in foodstuff. Statistics on foodborne infections and intoxications comprising acute diseases have shown that chemical substances (including fungal toxins) play a less significant role than bacteria. A sentinel and a populations study from Holland provides information on the incidence of cases of acute gastroenteritis caused by microorganisms in foods. The results of this study show that 100 to 150 cases are to be expected annually per 1000 inhabitants. An economic cost of about $1000 per case of disease is calculated in Canada and the USA. On the basis of these figures and the Dutch study, the estimated annual economic impact is more than 10 billion DM for the Federal Republic of Germany. The difficulties in quantification of microbiological hazards from foodstuffs on the base of dose-response relation and exposure assessment such as are usual in the risk assessment of chemical hazards are discussed. A safety concept of the food industry (the HACCP concept) is then described. This comprises hazard identification. risk assessment as well as risk management. This concept is also applicable in other food areas such as communal catering. In the meantime, it has also been taken into consideration in European food legislation.
Untermann
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Institut für tierärztliche Lebensmittelhygience, Universität Zürich.
D000208:Acute Disease; D001424:Bacterial Infections / Q000191:economics / Q000453:epidemiology / Q000209:etiology; D002170:Canada; D005502:Food / Q000592:standards; D005516:Food Microbiology; D005759:Gastroenteritis / Q000453:epidemiology* / Q000382:microbiology; D005858:Germany; D006801:Humans; D015994:Incidence; D009426:Netherlands / Q000453:epidemiology; D018570:Risk Assessment; D014481:United States
Risikobewertung von lebensmittelhygienisch relevanten Mikroorganismen.