| Popis: |
The first section of this chapter gives a brief overview of conducting risk evaluations for food, which is a unique process because of the complexity of food itself, as well as the role that food plays as a central focus in many cultures. The second section examines foodborne disease caused by pathogenic microorganisms, which are a global concern, and discusses the history and applications of risk assessment in the field of food microbiology. The underlying complexity of the modern food supply system means it is crucial for risk managers to take a scientifically sound and systematic approach to evaluate the risks associated with food. Microbial food safety hazards constantly arise due to new agricultural practices, changing food processing technologies, the global nature and complexity of the food supply system, and new consumer trends. The final section investigates the safety of biotechnology derived crops, which is ensured through science based assessment criteria and uses the concept of substantial equivalence. |
