SMMSS - Support to Modernisation of Mongolia Standardisation System Food Chain Risk Assessment and...

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SMMSS - Support to Modernisation of Mongolia Standardisation System

Food Chain Risk Assessment and Management

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Seminar on Food SafetyUlaanbaatar / Mongolia 3 – 7 November 2014

Peter Steinbüchel - Nov. 2014 - RiA

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Hazard:–

“ A biological, chemical or physical agent in, orcondition of, food with the potential to cause an

adverse health effect “(Codex Alimentarius Commission)

-“A condition or physical situation with a potential

for an undesirable consequence “


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Risk:–

a situation involving exposure to danger–

the possibility that something unpleasant will happen

is the chance, high or low, that any hazard will actually cause somebody harm.


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Risk vs Hazard:–

Hazard: something with the potential to causeharm.

Risk: the likelihood of occurrence and themagnitude of consequences

of a specified hazardbeing realized


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For example,

working alone away from your office can be a hazard. The risk of personal danger may be high.

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Electric cabling is a hazard. If it has snagged on a sharp object, the exposed wiring places it in

a 'high-risk' category.


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There are many hazards associated with food that can and do result in injury and harm to human

health. Millions of people worldwide suffer from some sort of "food poisoning" each year.


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Uncontrolled application of agricultural chemicals, environmental contamination, use of unauthorized additives, microbiological hazards and other abuses of food along the food chain can all contribute to

the potential of introducing or failing to reduce hazards related to food.


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With increased awareness of the effects of food hazards on human health,

the increasing importance and rapid growth of world food trade

and the demand by consumers for a safe food supply, analysis of the risks

associated with food has become more important than ever before.



Risk assessment is a quantitative evaluation of information

on potential health hazards from exposure to various agents.

It involves four interrelated steps:

Peter Steinbüchel - Nov. 2014 - RiA 9


1. Identification of the hazard and comprehension of the danger it represents, the impact in terms of human health and the circumstances under which the danger is present (hazard identification)



2. Qualitative and/or quantitative evaluation of the adverse effects of the hazard on human health (hazard characterization)

3. Qualitative and/or quantitative evaluation of the likely degree of consumption or intake of the hazardous agent (exposure assessment)



4. Integration of the first three steps into an estimate of the likely adverse effect in the target population (risk characterization).



The entire risk assessment process requires the use of sound and scientifically derived information and the application of established scientific procedures

carried out in a transparent manner. Unfortunately, sound scientific data are not always

available for the qualitative and quantitative evaluations necessary for an absolutely sure final decision; consequently a degree of uncertainty

must be factored into the decision.



The importance of risk assessment lies not only in its capacity for estimating human risk, but also in its function as a framework for organizing data as well

as for allocating responsibility for analysis.

The risk assessment process can include a variety of models for reaching conclusions; for example, the concept of acceptable daily intake (ADI) may be

considered a component of risk assessment.



Bacterial pathogens: not sufficient data for a quantitative risk

assessment available;the many uncertainties associated with how and

when an organism may express its pathogenic potential are one of the reasons;

Qualitative assessment is then the only current alternative.



FAO/WHO consultations had difficulty with quantitative microbiological risk assessment, and one recommendation is to establish an FAO/WHO

Expert Committee on Microbiological Risk Assessment.



Chemical risk assessment is a fairly well established process and in general permits the assessment of

risks from long-term chronic exposure to a chemical.

It includes the assessment of food additives, residues of pesticides and other agricultural

chemicals, residues from veterinary drugs, chemical contaminants from any source and natural toxins

such as mycotoxins and ciguatoxin.


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Commissioning a targeted risk assessment –

aflatoxins example


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aflatoxins example


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aflatoxins example


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The naturally occurring mycotoxins, aflatoxins, are considered to be carcinogenic to humans, and the initial risk assessment by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) resulted in the recommendation to take management actions to reduce aflatoxin intake to the lowest practicable levels.


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After additional scientific data became available, and several risk management options were considered, the Codex Committee on Food Additives and Contaminants (CCFAC)commissioned a targeted risk assessment to JECFA: to evaluate the potency of these contaminants, to link these potency estimates to intake estimates and to estimate the impact of different standards, i.e. maximum limits, on the overall cancer risk.


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The outcome of the potency estimates and the evaluation of the impact of different standards assist the risk manager in the decision making process to set regulatory limits for these contaminants in the food supply.


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Thank you very much

for your attention


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