Microbiological risk

Part II provides detailed information on the main quality and safety issues related to the production of organic livestock foods. This includes three chapters (Chapters 7 to 9) which review the effect of livestock husbandry on nutritional and sensory quality of livestock foods including milk and dairy products (Chapter 7), poultry (Chapter 8) and pork (Chapter 9). It also includes four chapters (Chapters 10 to 13) which review the strategies used to minimise microbiological risks and antibiotic and veterinary medicine use in livestock production systems including safety of ruminants (Chapter 10), mastitis treatment in organic dairy production systems (Chapter 11), internal parasites (Chapter 12) and pigs and poultry (Chapter 13). 

Microbiological risks associated with ruminant production... 

The main FAO/WHO expert bodies include the Joint FAO/WHO Expert Committee on Food Additives (JECFA), the Joint FAO/WHO Meetings on Pesticide Residues (JMPR), and the Joint FAO/ WHO Expert Meetings on Microbiological Risk Assessment (JEMRA). Codex Alimentarius provides lists of MRLs for pesticides and veterinary drugs, and maximum levels for food additives. 

The Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) began work in 2000 to develop and provide advice to the Codex Alimentarius Commission on microbiological aspects of food safety. In addition to providing risk assessments, JEMRA develops guidance on related areas such as data collection and the application of risk assessment. JEMRA works most closely with the Codex Committee on Food Hygiene, but has also provided advice to other Codex committees, such as the Committee on Fish and Fishery Products. 

JEMRA Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment... 

Hutchison, M. L., Avery, S. M., and Monaghan, J. M. (2008). The air-borne distribution of zoonotic agents from livestock waste spreading and microbiological risk to fresh produce from contaminated irrigation sources. ]. Appl. Microbiol. 105, 848-857. 

Reinmuller, B. (2000), Microbiological risk assessment of airborne contaminants in clean zones, Bulletin No. 52, Royal Institute of Technology/Building Services and Engineering, Stockholm. 

Since the introduction of parenteral nutrition in hospital care the potential microbiological risks associated with the manufacture, preparation, and administration of these products have abated but not disappeared (133,152). Fatal infectious complications still occur. The parenteral nutrition mixture is a good growth medium for microorganisms, more conducive to microbial growth than glucose or amino acid solutions. Storage of mixtures... 

Allwood MC. Microbiological risks in parenteral nutrition compounding. Nutrition 1997 13(1) 60-1. 

A Aseptic preparation and filling in a protective work unit Filling of products at particular microbiological risk 3... 

Hoornstra, E. and Notermans, S. 2001. Quantitative microbiological risk assessment. International Journal of Food Microbiology 66 21-29. 

Box 10.2.5 Microbiological risk assessment a scientific basis for managing drinking water safety from source to tap... 

Since certain aerosols can be sterile and non-preserved, microbiological risks may have to be checked at the dispensing orifice, including the possibility of grow back . Special double valve systems and other alternatives are being continuously evaluated for such applications. Innovation related to aerosol adaptors for nasal, ear, eye, etc. applications are typical examples of evolving technology. 

While the assessment of microbiological risk factors is possible and the subject of a number of studies, a similar assessment for chlorination by-products and their effects as carcinogens or mutagens is presently not possible due to the long term nature of the effects and the importance of many other parameters. 

Edited by J. P. Kerry, J. F. Kerry and D. A. Ledward 11 Microbiological risk assessment in food processing Edited by M. Brown and M. Stringer 78 Performance functional foods Edited by D. Watson... 

Microbiological risk assessment in food processing Edited by M. Brown and M. Stringer... 

Analyses conducted according to HACCP always only deal with a specific product and specific process steps. The focal point of these analyses is the determination of potentially dangerous microbiological risks and the so-called critical control points (CCPs). By definition CCP are process steps or phases in which an acknowledged risk can either be eradicated by target-controlled measures, or at least reduced to an acceptable level. 

Consumer product abuse, on the other hand, is a microbiological risk factor that is generally not as easily controlled as product accessibility reduction. Consumer abuse can come in a variety of forms and often bypasses the safeguards built into a well-designed primary container. Therefore a package should be designed in such a manner as to deter... 

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