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Chapter 16 Risk assessment and risk analysis for chemical hazards

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Food Safety and Toxicology
This chapter is in the book Food Safety and Toxicology

Abstract

Food products are sensitive to contamination by various agents including microorganims and chemicals. Most chemical contaminants are heatstable and remain in the product after thermal processing of the food product. Such chemicals and their residues pose as serious health hazards to consumers. Their detection in food products requires health authorities to take serious sanctions resulting in the recall of the products from the shelves in the community outlets. This chapter will discuss risk assessment, risk management, and risk communication as the three major components of risk analysis and how they are implemented to ensure safety of food products to consumers.

Abstract

Food products are sensitive to contamination by various agents including microorganims and chemicals. Most chemical contaminants are heatstable and remain in the product after thermal processing of the food product. Such chemicals and their residues pose as serious health hazards to consumers. Their detection in food products requires health authorities to take serious sanctions resulting in the recall of the products from the shelves in the community outlets. This chapter will discuss risk assessment, risk management, and risk communication as the three major components of risk analysis and how they are implemented to ensure safety of food products to consumers.

Chapters in this book

  1. Frontmatter I
  2. Foreword V
  3. Contents VII
  4. List of contributors XI
  5. Introduction XVII
  6. Chapter 1 Hazard in food and global state of food safety 1
  7. Chapter 2 Bacterial pathogens of food importance 11
  8. Chapter 3 Viruses and food safety 37
  9. Chapter 4 Zoonoses: implications for food safety 67
  10. Chapter 5 Biofilm production by pathogens and control 105
  11. Chapter 6 Bacteria stress adaptation: implication and control 127
  12. Chapter 7 Foodborne illnesses: prevention and control 149
  13. Chapter 8 The applications of DNA-based techniques to food safety 175
  14. Chapter 9 Consumer’s handling of food and food safety knowledge 207
  15. Chapter 10 The economic cost of food recall 223
  16. Chapter 11 Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems 243
  17. Chapter 12 Food safety culture and enhancing food employee compliance 263
  18. Chapter 13 Natural food toxicants and health implications 283
  19. Chapter 14 Synthetic toxicants and their health implications 317
  20. Chapter 15 Food allergies: causes and control 341
  21. Chapter 16 Risk assessment and risk analysis for chemical hazards 357
  22. Chapter 17 Risk assessment and risk analysis for biological hazards: a systematic literature review 365
  23. Chapter 18 Emerging food risk: factors that affect food security and human health 375
  24. Predicting food safety using systems approach 387
  25. Chapter 20 Food safety legislation and Food Safety Modernization Act 405
  26. Chapter 21 The role of good agricultural practices (GAPs) and good manufacturing practices (GMPs) in food safety 417
  27. Chapter 22 Food fraud: causes and control 433
  28. Chapter 23 Enhancement of food safety through technological innovations 455
  29. Conclusion 503
  30. Index 505
https://doi.org/10.1515/9783110748345-016

Chapters in this book

  1. Frontmatter I
  2. Foreword V
  3. Contents VII
  4. List of contributors XI
  5. Introduction XVII
  6. Chapter 1 Hazard in food and global state of food safety 1
  7. Chapter 2 Bacterial pathogens of food importance 11
  8. Chapter 3 Viruses and food safety 37
  9. Chapter 4 Zoonoses: implications for food safety 67
  10. Chapter 5 Biofilm production by pathogens and control 105
  11. Chapter 6 Bacteria stress adaptation: implication and control 127
  12. Chapter 7 Foodborne illnesses: prevention and control 149
  13. Chapter 8 The applications of DNA-based techniques to food safety 175
  14. Chapter 9 Consumer’s handling of food and food safety knowledge 207
  15. Chapter 10 The economic cost of food recall 223
  16. Chapter 11 Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems 243
  17. Chapter 12 Food safety culture and enhancing food employee compliance 263
  18. Chapter 13 Natural food toxicants and health implications 283
  19. Chapter 14 Synthetic toxicants and their health implications 317
  20. Chapter 15 Food allergies: causes and control 341
  21. Chapter 16 Risk assessment and risk analysis for chemical hazards 357
  22. Chapter 17 Risk assessment and risk analysis for biological hazards: a systematic literature review 365
  23. Chapter 18 Emerging food risk: factors that affect food security and human health 375
  24. Predicting food safety using systems approach 387
  25. Chapter 20 Food safety legislation and Food Safety Modernization Act 405
  26. Chapter 21 The role of good agricultural practices (GAPs) and good manufacturing practices (GMPs) in food safety 417
  27. Chapter 22 Food fraud: causes and control 433
  28. Chapter 23 Enhancement of food safety through technological innovations 455
  29. Conclusion 503
  30. Index 505
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