Download or read book Evaluation of Sensitivity Analysis Methods for Application to Microbial Food Safety Process Risk Models written by and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: With the emergence of quantitative risk assessment models in the field of food safety, there has also been a growing recognition of the need for sensitivity analysis of such models. Key questions that must be addressed in performing sensitivity analysis with food safety risk models include the following: What are the key criteria for sensitivity analysis methods applied to food safety risk assessment?; What sensitivity analysis methods are most promising for application to food safety and risk assessment?; and What are the key needs for implementation and demonstration of such methods? Microbial food safety process risk (MFSPR) models are examples in which the process of sensitivity analysis is challenged by typical characteristics of those models such as non-linearity, thresholds, interactions, use of both continuous and categorical inputs, and two-dimensional simulation of variability and uncertainty. The three main purposes of this dissertation are to: (1) evaluate sensitivity analysis methods; (2) present examples of how sensitivity analysis can be applied to MFSPR models and how the results can be presented and interpreted; and (3) provide guidance to risk analysis practitioners regarding the application of sensitivity analysis, particularly with regard to MFSPR models as well as other risk models with similar characteristics. This study included a review of existing methods, and a detailed series of quantitative case studies of multiple sensitivity analysis methods applied to an E. coli O157:H7 food safety process risk model in ground beef. Methods evaluated include Pearson and Spearman correlation analyses, sample and rank regression analyses, sample and rank stepwise regression analyses, analysis of variance, and classification and regression trees. The guidance is intended to assist exposure and risk modeling practitioners to make effective use of sensitivity analysis methods and the insights they provide. The guidance provides insight regarding: (1) why an.
Download or read book Evaluation of Sensitivity Analysis Methods for Application to Microbial Food Safety Process Risk Models written by Amirhossein Mokhtari and published by . This book was released on 2004 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: Keywords: Variability, Sensitivity Analysis, Microbial Food Safety, Risk Assessment, Uncertainty.
Download or read book Evaluation of Selected Sensitivity Analysis Methods Based Upon Applications to a Probabilistic Food Safety Process Risk Model Case Study for Listeria Monocytogenes written by and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: With the emergence of large food safety risk models, there has also been a growing recognition of the need for sensitivity analysis of such models. Key questions that must be addressed in performing sensitivity analysis with food safety risk models include the following: What are the key criteria for sensitivity analysis methods applied to food safety risk assessment?; What sensitivity analysis methods are most promising for application to food safety and risk assessment?; and What are the key needs for implementation and demonstration of such methods? Food safety risk assessment models are challenging because they typically include: (1) nonlinearities; (2) thresholds; (3) continuous, discrete, and categorical inputs; and (4) two-dimensional simulation of variability and uncertainty. In June 2001, NCSU hosted a workshop on sensitivity analysis. Recommendations were made regarding a guideline document to assist practitioners in selecting, applying, interpreting, and reporting the results of sensitivity analysis. The workshop also supported the need for case studies with existing food safety risk models to demonstrate to practitioners how sensitivity analysis methods can be used and to evaluate various specific methods. The two main purposes of this report are to: (1) evaluate sensitivity analysis methods; and (2) present an example of how sensitivity analysis can be applied to food safety risk assessment models and how the results can be presented and interpreted. This study included a review of existing methods, and a detailed series of quantitative case studies of multiple sensitivity analysis methods applied to Listeria monocytogenes model. Methods evaluated include local sensitivity analysis (e.g., nominal range sensitivity, differential sensitivity), global sensitivity analysis methods (e.g., linear regression, analysis of variance, and regression trees), and the graphical method of scatter plot. The report present example results and insights from the applicati.
Download or read book Identification Application and Comparison of Sensitivity Analysis Methods for Food Safety Risk Assessment Models written by and published by . This book was released on 2001 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Identification and qualitative comparison of sensitivity analysis methods that have been used across various disciplines, and that merit consideration for application to food safety risk assessment models are presented in this paper. Sensitivity analysis can help in identifying critical control points, prioritizing additional data collection or research, and verifying and validating a model. Ten sensitivity analysis methods, including four mathematical methods, five statistical methods and one graphical method, are identified. Application of these methods was also illustrated with the examples from various fields. These methods were compared on the basis of their applicability to different types of models, computational issues such as initial data requirement, time requirement, and complexity of their application, representation of the sensitivity, and the specific uses of these methods. No one method is clearly best for food safety risk models. In general, the use of two or more methods may be needed to increase confidence on the rank ordering of key inputs. To identify specific issues with respect to the application to a typical food safety risk model, the sensitivity analysis methods were applied to the risk assessment model of the public health impact of vibrio Parahaemolyticus (the Vp model). The Vp model was modified so that proper sensitivity analysis can be done on independent inputs. The results of the sensitivity analyses were interpreted and discussed in detail. The rank ordering of key inputs was reasonably similar for most of the methods. For example, five of the seven methods ranked water temperature, the number of oysters per meal, and a new input IUR in the top three. Time on water and an input IG were identified as the least important inputs by six methods.
Download or read book Identification Application and Comparison of Sensitivity Analysis Methods for Food Safety Risk Assessment Models written by Sumeet Rajshekhar Patil and published by . This book was released on 2001 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: Keywords: food safety, risk assessment, sensitivity analysis methods, complex models, critical control points.
Download or read book Sensitivity Analysis of a Two Dimensional Probabilistic Risk Assessment Model Using Analysis of Variance written by Amirhossein Mokhtari and published by . This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This article demonstrates application of sensitivity analysis to risk assessment models with two-dimensional probabilistic frameworks that distinguish between variability and uncertainty. A microbial food safety process risk (MFSPR) model is used as a test bed. The process of identifying key controllable inputs and key sources of uncertainty using sensitivity analysis is challenged by typical characteristics of MFSPR models such as nonlinearity, thresholds, interactions, and categorical inputs. Among many available sensitivity analysis methods, analysis of variance (ANOVA) is evaluated in comparison to commonly used methods based on correlation coefficients. In a two-dimensional risk model, the identification of key controllable inputs that can be prioritized with respect to risk management is confounded by uncertainty. However, as shown here, ANOVA provided robust insights regarding controllable inputs most likely to lead to effective risk reduction despite uncertainty. ANOVA appropriately selected the top six important inputs, while correlation-based methods provided misleading insights. Bootstrap simulation is used to quantify uncertainty in ranks of inputs due to sampling error. For the selected sample size, differences in F values of 60% or more were associated with clear differences in rank order between inputs. Sensitivity analysis results identified inputs related to the storage of ground beef servings at home as the most important. Risk management recommendations are suggested in the form of a consumer advisory for better handling and storage practices.
Download or read book Exposure Assessment of Microbiological Hazards in Food written by World Health Organization and published by World Health Organization. This book was released on 2008 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: The guidelines aim to provide a practical framework and approach for undertaking exposure assessment of microbiological hazards (bacteria, fungi, viruses, protozoa and microbial toxins) in foods in the context of a risk assessment or as a stand-alone process.
Download or read book Evaluation of Microbial Risk Assessment Techniques and Applications written by J. A. Soller and published by IWA Publishing. This book was released on 2003-12-01 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: This investigation reviewed and evaluated methodologies used for microbial risk assessment with respect to their applicability for reclaimed water applications. The investigation was comprised of five primary components: a comprehensive database of articles, reports and books describing microbial risk assessment methodologies was established and reviewed. Risk assessment techniques and models were identified for estimating the public health risk from exposure to microorganisms via reclaimed water applications. Two models were identified for further evaluation: a static (individual based) and a dynamic (population based). In the third component, the two models were evaluated to differentiate between the conditions under which models predict similar and substantially different estimations of risk. Through numerical simulation, exposure/pathogen combinations were identified when it may be appropriate to use the less complex, static model. Case study risk assessment scenarios demonstrated the model selection process for three realistic, yet hypothetical reclaimed water scenarios.The fourth component presents a constraint analysis for existing reuse regulations. The constraint analysis is carried out by documenting the existing reuse regulations. The constraint analysis is carried out by documenting the existing regs in three states for landscape irrigation and uses that comparison as a starting point to identify how microbial risk assessment may be useful within the context of existing and potential future water reuse regulations. The investigation concludes by identifying criteria for a computer interface that would allow regulatory and/or municipal agencies/utilities to take advantage of the analysis discussed in the report. This publication can also be purchased and downloaded via Pay Per View on Water Intelligence Online - click on the Pay Per View icon below
Download or read book Risk Characterization of Microbiological Hazards in Food written by World Health Organization and published by World Health Organization. This book was released on 2009 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is in the risk characterization step that the results of the risk assessment are presented.
Download or read book Risk Assessment Methods for Biological and Chemical Hazards in Food written by Fernando Pérez-Rodríguez and published by CRC Press. This book was released on 2020-10-28 with total page 547 pages. Available in PDF, EPUB and Kindle. Book excerpt: Risk assessment has been extensively developed in several scientific fields, such as environmental science, economics, and civil engineering, among others. In the aftermath of the SPS and GATT agreements on the use of risk analysis framework in food trade, signed in the 1990s, international organisations and governments adopted risk assessment as a science-based process to ensure food safety along the food chain. The food industry can also benefit from the use of this approach for food process optimisation and quality assurance. Risk Assessment Methods for Biological and Chemical Hazards in Food introduces the reader to quantitative risk assessment methods encompassing general concepts to specific applications to biological and chemical hazards in foods. In the first section, the book presents food risk assessment as methodology and addresses, more specifically, new trends and approaches such as the development of risk rating methods, risk metrics, risk-benefit assessment studies and quality assessment methods. Section II is dedicated to biological hazards. This section identifies the most relevant biological hazards along the food chain and provides an overview on the types of predictive microbiology models used to describe the microbial response along the food chain. Chapter 12 specifically deals with cross contamination and the quantitative methods that can be applied to describe this relevant microbial process. The development and application of dose-response models (i.e. mathematical function describing the relationship between pathogen dose and health response) are also covered in this section. In Section III, the book translates risk assessment concepts into the area of chemical hazards, defining the process steps to determine chemical risk and describing the uncertainty and variability sources associated with chemicals. Key Features: Presents new trends and approaches in the field of risk assessment in foods Risk assessment concepts are illustrated by practical examples in the food sector Discusses how quantitative information and models are integrated in a quantitative risk asssment framework Provides examples of applications of quantitative chemical risk assessment in risk management The book, written by renowned experts in their field, is a comprehensive collection of quantitative methods and approaches applied to risk assessment in foods. It can be used as an extensive guide for food safety practitioners and researchers to perform quantitative risk assessment in foods
Download or read book Principles of Risk Analysis written by Charles Yoe and published by CRC Press. This book was released on 2019-01-30 with total page 873 pages. Available in PDF, EPUB and Kindle. Book excerpt: In every decision problem there are things we know and things we do not know. Risk analysis science uses the best available evidence to assess what we know while it is carefully intentional in the way it addresses the importance of the things we do not know in the evaluation of decision choices and decision outcomes. The field of risk analysis science continues to expand and grow and the second edition of Principles of Risk Analysis: Decision Making Under Uncertainty responds to this evolution with several significant changes. The language has been updated and expanded throughout the text and the book features several new areas of expansion including five new chapters. The book’s simple and straightforward style—based on the author’s decades of experience as a risk analyst, trainer, and educator—strips away the mysterious aura that often accompanies risk analysis. Features: Details the tasks of risk management, risk assessment, and risk communication in a straightforward, conceptual manner Provides sufficient detail to empower professionals in any discipline to become risk practitioners Expands the risk management emphasis with a new chapter to serve private industry and a growing public sector interest in the growing practice of enterprise risk management Describes dozens of quantitative and qualitative risk assessment tools in a new chapter Practical guidance and ideas for using risk science to improve decisions and their outcomes is found in a new chapter on decision making under uncertainty Practical methods for helping risk professionals to tell their risk story are the focus of a new chapter Features an expanded set of examples of the risk process that demonstrate the growing applications of risk analysis As before, this book continues to appeal to professionals who want to learn and apply risk science in their own professions as well as students preparing for professional careers. This book remains a discipline free guide to the principles of risk analysis that is accessible to all interested practitioners. Files used in the creation of this book and additional exercises as well as a free student version of Palisade Corporation’s Decision Tools Suite software are available with the purchase of this book. A less detailed introduction to the risk analysis science tasks of risk management, risk assessment, and risk communication is found in Primer of Risk Analysis: Decision Making Under Uncertainty, Second Edition, ISBN: 978-1-138-31228-9.
Download or read book Dissertation Abstracts International written by and published by . This book was released on 2008 with total page 868 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Foodborne Infections and Intoxications written by Anna Lammerding and published by Elsevier Inc. Chapters. This book was released on 2013-03-06 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbial food safety risk assessment is a systematic approach to aid our understanding of complex food systems and to translate the potential presence of pathogens in the food production, processing, and preparation environments into statements of the likelihood and magnitude of a food safety risk, in terms of adverse public health outcomes. The Codex Alimentarius Commission, the international body responsible for defining risk assessment principles and practices for all foodborne hazards, endorses a framework for risk assessment that provides a structured format and process for MRA. However, this guidance is not intended to be prescriptive but allows for different approaches and the use of novel analytical tools for assessing risk, to translate scientific data and knowledge into practical information to better inform managers and decision-makers when dealing with the many challenges that arise in the complex field of food safety.
Download or read book Microbiological Risk Assessment Guidance for food written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2021-06-07 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: This document provides guidance on undertaking risk assessment of all microbial hazards which may adversely affect human health in foods along a food chain. This document is also intended to provide practical guidance on a structured framework for carrying out risk assessment of microbiological hazards in foods, focussing on the four components including hazard identification, hazard characterization, exposure assessment and risk characterization. These guidelines therefore represent the best practice at the time of their preparation, and it is hoped that they will help stimulate further developments and disseminate the current knowledge.
Download or read book Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods written by Richard Podolak and published by John Wiley & Sons. This book was released on 2017-09-05 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food contamination for manufacturers who produce those foods. Many pathogens, such as Salmonella, due to their enhanced thermal resistance in dry environments, can survive the drying process and may persist for prolonged periods in low-moisture foods, especially when stored in refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-date, practical information on proven measures for containing the risk of contamination. While much has been written on the subject, until now it was scattered throughout the world literature in scientific and industry journals. The need for a comprehensive treatment of the subject has never been greater, and now this book satisfies that need. Discusses a wide variety of foods and evaluates multiple processing platforms from the standpoint of process validation of all food safety objectives for finished food products Takes a practical approach integrating the latest scientific and technological advances in a handy working resource Presents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture/water activity products Characterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods is a much-needed resource for food microbiologists and food industry scientists, as well as managers and executives in companies that produce and use low-moisture foods. It also belongs on the reference shelves of food safety regulatory agencies worldwide.
Download or read book Microbial Risk Analysis of Foods written by Donald W. Schaffner and published by Emerging Issues in Food Safety. This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides an invaluable explanation of microbial risk assessment of foods and clear interpretations of the implications. Expands the basics of microbial risk assessment to include the relationship between risk assessment and other microbial food safety concepts, such as the Hazard Analysis and Critical Control Points and Food Safety Objective approaches. Includes a practical case study chapter that applies key concepts presented in the book in a real situation. Provides a comprehensive and expansive approach to the subject of microbial risk assessment. Serves as a useful resource for university researchers, graduate students, industry analysts, and government risk managers.
Download or read book The Microbiological Risk Assessment of Food written by Stephen J. Forsythe and published by Wiley-Blackwell. This book was released on 2002-07-19 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Microbiological Risk Assessment of Food follows on from the author's successful book The Microbiology of Safe Food and provides a detailed analysis of the subject area including cutting-edge information on: foodborne pathogens in world trade; food safety, control and HACCP; risk analysis; the application of microbiological risk assessment (MRA) and likely future developments in the techniques and applications of MRA. This important book focuses on what is an acceptable level of risk to consumers associated with eating food, on a daily basis, which does contain bacteria. An extremely important addition to the available literature, providing a thorough synthesis that will be an essential purchase for all those involved with issues relating to safe food. Copies of the book should be available to practitioners in food companies and academia, including food microbiologists, food scientists and technologists, to consultants and to all those studying or teaching food microbiology. Personnel in government regulatory and public and environmental health capacities will find much of use within the covers of this book. Copies of the book should also be available in the libraries of all research establishments and university departments where food science, food technology and microbiology are studied and taught. Stephen J. Forsythe is Reader in Microbiology at the Department of Life Sciences, Nottingham Trent University, UK. Cover Photograph: Lactobacillus case Shirota by kind permission and courtesy of Yakult UK Ltd.
