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Chapter 9 : Use of the Codex Risk Analysis Framework To Reduce Risks Associated with Viruses in Food

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Abstract:

This chapter provides an overview of the organizations involved, the methods used, and the difficulties faced when starting a microbial risk assessment procedure for viruses in food. The potential of the Codex risk analysis framework to reduce risks associated with viruses in food is discussed using a bacterial example. The remainder of this chapter considers how the Codex Committee for Food Hygiene (CCFH) applies the Codex risk analysis framework to the area of microbial safety, encompassing microbiological risk assessment and management, and how it can be applied in the near future to reduce the burden of food-borne virus disease. The subsequent Discussion Paper on Viruses in Foods provided a comprehensive review of food-borne and waterborne viral gastroenteritis with a focus on caliciviruses and hepatitis, high-risk foodstuffs, virus detection in food and water, and the current status of prevention and disinfection. Very importantly, the efficacy of interventions and control measures (including cleaning and disinfection) is generally not sufficiently well known for viruses in food chains. An important factor in food-borne listeriosis is that the pathogen can grow to significant numbers at refrigeration temperatures when given sufficient time. Although a wide variety of foods may be contaminated with , outbreaks and sporadic cases of listeriosis are associated predominantly with ready-to-eat (RtE) foods, a large, heterogeneous category of foodstuffs.

Citation: Jansen J. 2008. Use of the Codex Risk Analysis Framework To Reduce Risks Associated with Viruses in Food, p 209-220. In Koopmans M, Cliver D, Bosch A, Doyle M (ed), Food-Borne Viruses. ASM Press, Washington, DC. doi: 10.1128/9781555815738.ch9

Key Concept Ranking

Risk Analysis Framework
0.6439958
Risk Assessment
0.47136799
Food Microbiology
0.46741262
Microbial Ecology
0.44596964
Food Safety
0.4427948
Meat and Meat Products
0.40752503
0.6439958
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Figure 1

Generic framework for microbiological risk management. (Reprinted from reference with permission.)

Citation: Jansen J. 2008. Use of the Codex Risk Analysis Framework To Reduce Risks Associated with Viruses in Food, p 209-220. In Koopmans M, Cliver D, Bosch A, Doyle M (ed), Food-Borne Viruses. ASM Press, Washington, DC. doi: 10.1128/9781555815738.ch9
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References

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1. Bille, L. 1990. Epidemiology of listeriosis in Europe, with special reference to the Swiss outbreak, p. 2529. In A. J. Miller,, J. L. Smith, and, G. A. Somkuti (ed.), Topics in Industrial Microbiology: Foodborne Listeriosis. Elsevier Science Publishing, New York, NY.
2. Broome, C. V.,, B. Gellin, and, B. Schwartz. 1990. Epidemiology of listeriosis in the United States, p. 6165. In A. J. Miller,, J. L. Smith, and, G. A. Somkuti (ed.), Topics in Industrial Microbiology: Foodborne Listeriosis. Elsevier Science Publishing, New York, NY.
3. Codex ALINORM. 1999. Codex ALINORM 99/13A, paragraphs 116118. Food and Agriculture Organization and World Health Organization, Geneva, Switzerland.
4. Codex Committee on Food Hygiene. 1999. Discussion Paper on Viruses in Food (prepared by The Netherlands with the assistance of Finland, Germany, Italy, and the United States). CX/FH99/1, 32nd CCFH, Washington, DC, 29 Nov to 4 Dec 1999. Food and Agriculture Organization and World Health Organization, Geneva, Switzerland.
5. Codex Committee on Food Hygiene. 2005. Report of the 37th session of CCFH. Codex ALINORM 05/28/13, paragraph 168. Food and Agriculture Organization and World Health Organization, Geneva, Switzerland.
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Tables

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Table 1

Mean risk estimates of the number of illnesses per 10 million people per year and the risk per serving for four RtE foods

Citation: Jansen J. 2008. Use of the Codex Risk Analysis Framework To Reduce Risks Associated with Viruses in Food, p 209-220. In Koopmans M, Cliver D, Bosch A, Doyle M (ed), Food-Borne Viruses. ASM Press, Washington, DC. doi: 10.1128/9781555815738.ch9

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