About the phylosophy and international considerations related to the risk analysis and assessment of microbiological contamination in foods

The philosophy and procedure of risk-analysis and -assessment of micribiological contaminants in foods has developed parallel with the food-safety related considerations of physical-chemical impacts. The risk-analysis of the above mentioned contaminations (physical-chemical and microbiological) can adapt to and use same concept, terminology and definitions: risk, hazard, safety, risk analysis, risk assessment/hazard identification + exposure assessment + effect assessment + risk characterization/, risk management, risk reduction, risk communication. The manifestations of the risk/s imposed by the food's micribiological contamination/s which are related to the living and multiplicating nature of microorganisms are considered to be more complex than that of physical-chemical ones. The international organizations: FAO, WHO, Coder Alimentarius Commission (CAC), Food Hygienic Committee (CC/FH) and agreements: WTO and the related SPS are committed to facilitate the development of the theory and procedure of risk-analysis of microbiological contaminants in foods. The international development of microbiological risk-analysis can promote the food-safety related introduction of the validated HACCP-system into the different branches of food industries. The selection and training of experts promotes the implementation of this food safety project. The FAO, WHO, CAC, CC/FH is acting in concert to promote the development of the food-safety allied microbiological risk-analysis and contributes to the implementation of the international data-assembling and -reference service via an internet-based clearinghouse.