Bräunig J, Hensel A
Bundesinstitut für Risikobewertung, Berlin.
Dtsch Tierarztl Wochenschr. 2004 Aug;111(8):304-7.
The microbiological risk assessment during production, processing and treatment of foods illustrates an important basis for the judgement of the safety of food products. Since the mid-nineties the concept of risk analysis according to Codex Alimentarius requirements ist pursued more intensely. Risk assessment is part of the risk analysis process besides risk management and risk communication. A strict separation between risk management and assessment should lead to a systematic, scientifically based and independent process without considering economic or political constraints whereas the decision on protective measures or the acceptance of risks lies in the responsibility of the managers. Risk assessment can only be successfully implemented in an interdisciplinary approach between physicians, veterinarians, microbiologists, molecularbiologists, food technologists, epidemiologists and mathematicians. Surveillance, monitoring programs and other data collections on a variety of parameters like statistics on foodborne human cases, the prevalence of zoonotic agents in animals, the distribution of micro-organisms in the environment and in foods, the behaviour of micro-organisms during food processing and the consumption habits of consumers deliver the necessary data for risk assessors. With the aim of mathematic modelling and simulation it is possible to calculate the probability of health problems in humans after the consumption of a foodstuff contaminated with a specific pathogenic micro-organism.
食品生产、加工和处理过程中的微生物风险评估是判断食品安全性的重要依据。自九十年代中期以来，根据食品法典委员会的要求，风险分析的概念得到了更深入的推行。风险评估是风险分析过程的一部分，除此之外还包括风险管理和风险沟通。风险管理与评估之间的严格区分应能形成一个系统的、基于科学且独立的过程，无需考虑经济或政治限制，而保护措施的决策或风险的接受则由管理人员负责。风险评估只有通过医生、兽医、微生物学家、分子生物学家、食品技术专家、流行病学家和数学家之间的跨学科方法才能成功实施。监测、监测计划以及关于各种参数的其他数据收集，如食源性人类病例统计、动物中动物源性病原体的流行情况、环境和食品中微生物的分布、食品加工过程中微生物的行为以及消费者的消费习惯等，为风险评估人员提供了必要的数据。以数学建模和模拟为目的，可以计算食用受特定致病微生物污染的食品后人类出现健康问题的概率。
