van Schothorst M
Nestlé, Avenue Nestlé 55, Vevey, CH-1800, Switzerland.
J Food Prot. 1997 Nov;60(11):1439-1443. doi: 10.4315/0362-028X-60.11.1439.
The aim of microbiological risk assessment is to facilitate decision making at various levels of food safety management. At the personal level, the decision concerns what to eat and what not to eat. Knowledge concerning the potential risks of certain foods and the degree of satisfaction derived from eating a food are important criteria in making the decision. Food suppliers must make the decision for their customers or consumers. They will limit the risk that someone may get ill as much as possible. Hazard analysis and critical control point (HACCP) is the system of choice to produce or prepare safe food. During the elaboration of an HACCP plan, many decisions must be made, and risk assessment may be a useful tool in this process. Governments should use risk assessment to select risk management measures for both the internal market and the export market because the GATT/SPS agreement stipulates that standards used for food in international trade should be established on scientific principles and risk assessment. A practical approach to the risk assessment of Listeria monocytogenes is given as an example.
微生物风险评估的目的是促进食品安全管理各层面的决策制定。在个人层面，决策涉及吃什么和不吃什么。有关某些食品潜在风险以及食用某种食品所获得的满足程度的知识是做出该决策的重要标准。食品供应商必须为其客户或消费者做出决策。他们会尽可能降低有人可能生病的风险。危害分析与关键控制点（HACCP）是生产或制备安全食品的首选体系。在制定HACCP计划的过程中，必须做出许多决策，而风险评估可能是这一过程中的有用工具。政府应利用风险评估为国内市场和出口市场选择风险管理措施，因为关贸总协定/《实施卫生与植物卫生措施协定》规定，国际贸易中食品所用标准应基于科学原则和风险评估来制定。文中以对单核细胞增生李斯特菌进行风险评估的实际方法为例。
