Chapter 8 : Role of Programs Designed To Improve the Microbiological Safety of Imported Food

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Conflicting issues often emerge and must be resolved in order to implement an effective strategy to improve the microbiological safety of imported food, as illustrated in the two boxed examples that follow: (i) BSE and the risk of variant Creutzfeld-Jakob Disease (vCJD) from eating beef, and (ii) in eggs and broilers. This chapter describes the range of tools adopted to improve the microbiological safety of imported food. The proliferation of private standards and related certification raises important questions regarding their roles in ensuring the microbiological safety of imported food. International organizations play important leadership roles in efforts to improve the microbiological safety of foods. Among these organizations, the Codex Alimentarius Commission (Codex) is particularly important. The Codex standard-setting process and the standards themselves play an influential role in microbiological food safety for imported foods on several levels. In assessing the potential value of risk-based programs to improving the microbiological safety of imported foods, it is also necessary to consider how economics may challenge their value. Risk management is the identification and selection of appropriate food safety controls based on risk assessment and other factors that may be important to the risk management decision. The Hazard Analysis Critical Control Points (HACCP) approach is a prime example of the application of risk management principles in a systematic manner. Government is responsible for introducing or strengthening existing emergency response systems to respond to food bioterrorism by identifying necessary components of an emergency response program.

Citation: Todd E, Caswell J. 2008. Role of Programs Designed To Improve the Microbiological Safety of Imported Food, p 209-254. In Doyle M, Erickson M (ed), Imported Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815745.ch8

Key Concept Ranking

Food Safety
Meat and Meat Products
Quantitative Risk Assessment
Fruits and Vegetables
Bovine Spongiform Encephalopathy
African Swine Fever
Fresh Fruits and Vegetables
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