Risk assessment and food-borne micro-organisms: The difficulties of biological diversity

Quantitative risk assessment to estimate the probability of adverse health consequences from microbial pathogens in foods has developed from techniques used to assess the risk associated with chemicals, The procedure is complicated by numerous variabilities and uncertainties. While many of the microbial hazards have been identified, dose-response data are limited and variable, Little information is available to characterize the potential for exposure. The accuracy of dose-response models used to calculate the probability of infection is highly dependent on the assumptions used. The risk assessment is complicated by the fact that microbial populations are not static in foods. Mathematical models can generate numerical estimates of risk which are used in risk management, An acceptable level of risk should be based on what is technically feasible and economically achievable.