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Sharing information on national experiences in the general field of risk management









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    Meeting
    Reducing of Food-borne hazards, including microbiological and others, with emphasis on emerging hazards 2002
    The ultimate risk management goal of food safety regulators is the control or reduction of food-borne hazards and in turn, reduction in the incidence of food-borne illness. Risk management involves weighing policy alternatives in light of available data and selecting and implementing appropriate control options for protecting the public health. To be effective, risk management strategies must be developed with a continual exchange of information by all interested parties, thus ensuring that the process and the strategies are considered transparent and are trusted. In addition, risk management strategies must continually change as new hazards emerge and as scientific and technological advances occur.
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    Meeting
    Echanges de données d'expérience nationale dans le domaine général de la gestion du risque 2002
    Le thème de la gestion de risque est large, et au-delà des deux sujets particuliers qui seront abordés de façon détaillée au cours du groupe de discussion " Echanges de données d'expérience nationale dans le domaine général de la gestion du risque ", à savoir " Réduction des maladies, d'origine microbiologique ou autres, transmises par les aliments " et " Approches intégrées dans la gestion de la sécurité sanitaire des aliments ", je souhaiterais, pour introduire les débats du groupe de discussi on, balayer les différentes facettes de cette thématique et les façons dont le gestionnaire du risque, le responsable politique, peut l'utiliser.
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    Book (series)
    Risk assessment of Listeria monocytogenes in ready-to-eat foods. Technical report. Microbiological Risk Assessment Series (MRA) 5 2004
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    Listeria monocytogenes is widely dispersed in the environment and foods, and is capable of growing even at refrigeration temperatures. Foodborne listeriosis, although relatively rare, is a clinically serious disease with a high case-fatality rate that largely affects specific higher-risk segments of the population. Cases of listeriosis appear to be predominately associated with ready-to-eat products. This volume addresses the risk of listeriosis associated with such foods. It has been prepar ed and reviewed by an international group of experts, with input from FAO/WHO expert consultations, the Codex Committee on Food Hygiene, and peer and public review. The sections in this volume include data and methodology relevant to the four steps of risk assessment – hazard identification, exposure assessment, hazard characterization and risk characterization – of Listeria monocytogenes in ready-to-eat foods. It includes four example risk assessments addressing the risk of listeriosis as sociated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products. This volume and others in this Microbiological Risk Assessment Series contain information that is useful to both risk assessors and risk managers, the Codex Alimentarius Commission, governments and food regulatory agencies, industries and other people or institutions with an interest in the area of Listeria monocytogenes, its impact o n public health and food trade, and the use microbiological risk assessment in control strategies.

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