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Risk Analysis in Food Microbiology

Background and Objectives

The Risk Analysis in Food Microbiology Task Force strives towards a safer and higher quality of foods. The task force contributes to the harmonisation of microbiological risk assessment by publishing guidelines and by working on an agreed terminology. The task force is also developing tools to manage safety hazards and risks in food production systems.

Impact

  • The task force is especially well-known for its reference documents and training tools, like the Concise Monograph on Hazard Analysis Critical Control Point (HACCP) published in 2004 which has been translated into 7 languages and is widely used by scientists from industry and academia.
  • The publication ‘Food Safety Management Tools’ (S.J. Crossley, et al. 2011) has assisted those involved in the food production to better manage food safety by considering available tools and frameworks.
  • The task force is continuously liaising with the International Organization for Food Protection (IAFP) to actively contribute to the scientific programme of their annual European Symposium. A session on ‘Novel Approaches to Estimate and Reduce Exposure to Contaminants in the Food Chain. Guidance and Practical Examples’ was organised at the 2014 IAFP European Symposium, on 8 May 2014, in Budapest, Hungary, in cooperation with three ILSI Europe task forces: Novel Foods and Nanotechnology, Process-related Compounds and Natural Toxins, and Threshold of Toxicological Concern.

For more detailed information, please contact Dr Alessandro Chiodini at achiodini@ilsieurope.be