T2-01 A Method for Prioritizing Chemical Hazards in Food applied to Antibiotics: Technical Sessions - Microbial Food Spoilage, Pathogens, Food Defense

E.D. van Asselt, M. van der Spiegel, M.Y. Noordam, M.G. Pikkemaat, H.J. van der Fels

Research output: Contribution to conferenceConference paper

Abstract

Introduction: Part of risk based control is the prioritization of hazard-food combinations for monitoring food safety. There are currently many methods for ranking microbial hazards ranging from quantitative to qualitative methods, but there is hardly any information available for prioritizing chemical hazards. However, ranking chemical hazards may be performed along the same lines.
Purpose: The aim of the current study was to develop a method for risk ranking of chemical food safety hazards using a structured and transparent approach.
Methods: A semi-quantitative method was used, consisting of three steps. First, the case study was defined, determining the food groups/products to be included in the study as well as the (group of) chemical hazards. Then, scores were attributed to severity and probability of the hazard. Finally, these scores were multiplied to determine which food-hazard combinations have the highest priority for monitoring.
Results: The method was tested in a case study on antibiotics. Severity of the hazard was scored using the Acceptable Daily Intake (ADI) as well as a score on the severity of antimicrobial resistance. Probability of the hazard depended on the amount of product consumed and on the amount of antibiotics used in animals as well as evidence of residues found. Based on the scoring of these elements, antibiotics could be ranked for the products studied. The method showed that antibiotics most relevant for monitoring were product specific. Overall, nitrofurans were amongst the most important antibiotics to be included in monitoring.
Significance: The developed method is a transparent and objective method for prioritizing chemical hazards. The method has been applied for antibiotics, but may be applicable for other hazard-food combinations as well.
Original languageEnglish
Publication statusPublished - 2014

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