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Identifying and quantifying risks in the food production chain

Citation

Miles, DW and Ross, T, Identifying and quantifying risks in the food production chain, Food Australia, 51, (7) pp. 298-303. ISSN 1032-5298 (1999) [Refereed Article]

Abstract

The Hazard Analysis Critical Point (HACCP) concept involves a systematic approach to food safety based on hazard identification and control. The system is based on identifying and evaluating key steps in the food production chain which have the greatest impact on controlling the recognised hazards, but is often applied subjectively; ie HACCP is a quantitatively-based risk management system that currently relies on qualitative risk evaluation. This paper explores ways to resolve this apparent anomaly, including the emerging concept of 'quantitative microbial risk assessment', using an imaginary scenario involving Listeria monocytogenes in a ready-to-eat food.

Item Details

Item Type:Refereed Article
Research Division:Biological Sciences
Research Group:Microbiology
Research Field:Microbial Ecology
Objective Division:Expanding Knowledge
Objective Group:Expanding Knowledge
Objective Field:Expanding Knowledge in the Environmental Sciences
Author:Miles, DW (Mr David Wayne Miles)
Author:Ross, T (Associate Professor Tom Ross)
ID Code:17584
Year Published:1999
Web of Science® Times Cited:5
Deposited By:Agricultural Science
Deposited On:1999-08-01
Last Modified:2000-05-16
Downloads:0

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