Risk Assessment

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An ongoing Center for Produce Safety-funded study is investigating the factors contributing to the persistence of a reoccurring, emerging, and persisting (REP) Escherichia coli O157:H7 subtype associated with leafy greens foodborne illness outbreaks, with the goal of developing a risk assessment tool for growers.

As the food safety threats posed by fungal contamination continue to grow, ILSI Europe has introduced a practical risk prioritization framework designed to identify which mycotoxins present the greatest risk to consumers, and where mitigation efforts should be concentrated.

A Latin American–Caribbean consortium, aided by FAO, is working toward establishing Codex Alimentarius-aligned maximum residue limits (MRLs) for regionally important veterinary drug residues, advancing food safety.

In a new paper supported by the Institute for the Advancement of Food and Nutrition Sciences (IAFNS), experts demystify Probabilistic Exposure Assessments (PEAs)—a more accurate approach for estimating dietary exposure to chemicals—by offering a comprehensive overview of their history, applications, and regulatory guidance.

This episode of Food Safety Five discusses a new study that leverages a novel quantitative microbial risk assessment (QMRA) model that suggests that half of E. coli O157:H7 illnesses linked to romaine lettuce are caused by contamination via untreated overhead irrigation water.

Using a newly developed quantitative microbial risk assessment (QMRA) model, researchers have identified interventions along the U.S. romaine lettuce supply chain that would most effectively reduce E. coli contamination. The QMRA is publicly available for use.

This article discusses focus points for risk-focused auditing and auditing with defined goals.

A risk assessment is a systematic process used to identify, analyze, and address potential hazards that could compromise safety. It considers how likely a hazard is to occur and the severity of its consequences, leading to control measures that reduce risks to a safe level. These assessments should be dynamic, practical, action-oriented, and designed to foster true competence.

This article discusses the fundamentals of a retain sample program, which ensures that production samples from each lot of product are retained onsite. These retained samples allow the manufacturing company to evaluate any customer complaints, conduct quality checks, and provide samples to evaluate in the event of a recall.

Spices are sourced from various regions worldwide, often involving multiple suppliers, diverse agricultural practices, and differing regulatory standards. These complexities increase the risk of contamination, adulteration, and foodborne illnesses. Effectively managing these risks requires a thorough understanding of the international supply chain and the vulnerabilities that exist at each stage.