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Assuring Safety of Seafood—Risk Assessment


Sumner, J and McLeod, C and Ross, T, Assuring Safety of Seafood Risk Assessment, Seafood Processing: Technology, Quality and Safety, Wiley-Blackwell, IS Boziaris (ed), UK, pp. 453-478. ISBN 978-111834617-4 (2014) [Research Book Chapter]

Copyright Statement

Copyright 2014 John Wiley & Sons, Ltd.

DOI: doi:10.1002/9781118346174.ch17


This chapter explores the four elements of risk assessment: hazard identification, exposure assessment, hazard characterization and risk characterization. Hazard identification is the first stage of a risk assessment in which the evidence that the hazard presents a risk to consumers for the specific situation is documented. Exposure assessment (EA) is the qualitative and/or quantitative evaluation of the likely intake of pathogens or their toxins via food. Hazard characterization ideally quantifies the probability of illness or infection associated with microbial hazards that may be present in food. Risk characterization (RC) synthesizes the exposure assessment with the dose–response relationship to generate an estimate of human health risk. A reality check provides confidence that the estimate is at least of the right order of magnitude. The chapter concludes with case studies on how risk managers in various countries used estimates generated in risk assessments to determine risk management strategies.

Item Details

Item Type:Research Book Chapter
Keywords:exposure assessment (EA), hazard identification, reality check, risk assessment , risk characterization (RC), seafood safety
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food sciences not elsewhere classified
Objective Division:Expanding Knowledge
Objective Group:Expanding knowledge
Objective Field:Expanding knowledge in the health sciences
UTAS Author:Sumner, J (Dr John Sumner)
UTAS Author:Ross, T (Professor Tom Ross)
ID Code:121416
Year Published:2014
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2017-09-28
Last Modified:2017-11-07

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