Implement microbiological criteria for nonthermal preservation techniques.

Concerns over food safety have accelerated the implementation of risk analysis, which involves risk assessment, risk management and risk communication. Risk assessment is integral in a series of activities that starts with Good Hygienic Practices, including Good Manufacturing Practices (GMPs), and which culminates in microbiological criteria.

Initially, it's important to define the scope of the problem. Risk assessment also addresses hazard identification, including assessing a hazard's impact on human health and determining when, where and how it has an impact. Hazard identification can involve using laboratory or challenge studies, epidemiological studies or the observation of related products in similar environments.

Risk characterization takes place after defining the purpose for the activity, identifying the hazard, assessing the exposure and predicting the dose response. It integrates the sequential process to estimate the adverse effects that are likely to occur in the target population.

The next step after risk assessment in a safety management program involves establishing a food safety objective (FSO)--a statement of the maximum level of a microbiological hazard in a food considered appropriate for consumer protection.

The FSO is a risk management tool linking risk assessment and effective measures that control identified risks. The FSO requires a performance criterion defined as the mandatory outcome of an action that assures that the FSO is met. You can establish the process criterion by defining the control parameters of actions that can be applied to achieve the performance criterion.

It is imperative that adequate GMPs are in place, and that a HACCP program be developed to assure that the FSO has been achieved with the use of performance and process criteria. Finally, experts with experience in the food industry can establish microbiological criteria which, when appropriately applied, can be useful for ensuring the safety and quality of foods. This, in turn, elevates consumer confidence.

Further information. Frank Busta, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108; phone: [phone]; fax: [phone]; email: [e-mail].