With the introduction of new foods and changes in the processing and preservation systems, the hazards may arise from microorganisms already established but reemerged in new scenarios or entirely new microbiological challenges. The proactive use of HACCP (hazard analysis and critical control points) should largely recognize these hazards and the requirements necessary to control them. However, in recent years researchers and food safety managers, both the government and the industry have been seeking additional and scientifically robust tools that can be used to support HACCP. In this sense, industrial risk assessment in minimally processed foods may allow decision-making based on a scientific and numerical knowledge. To do so, one must identify microorganisms related to food safety of products, statistically reliable and robust information on the microorganism response to environmental factors and applying probabilistic and Monte Carlo simulation models to predict the behavior of the microorganism in different scenarios. With this information, you can obtain exposure assessment models that allow companies to evaluate the food safety of their products and decision making in an objective way giving quantitative support to the HACCP system.
|Translated title of the contribution||Use of software to manage and evaluate the microbial risks in the food industry|
|State||Published - Jan 1 2016|
- Food microbiology
- Risk assessment