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Identification of microbial and chemical hazards

Author(s): Jennifer Watson

Food businesses, food safety organisations, and governmental organisations collaborate to strengthen control over and prevent unintended food contamination by biological, chemical, or physical agents, particularly the risks. Human disorders caused by foodborne sickness are still regularly reported. The SAFFI (Safe Food for Infant) project, supported by the European Union in partnership with China, will develop an integrative approach to identify, assess, detect, and mitigate risks associated with Microbial Hazards (MHs) and Chemical Hazards (CHs) in infant foods. The goal is to better protect infants and children from foodborne diseases. The first step in solving this problem was to locate pertinent dangers in baby foods. by compiling information from the media, scientific publications, databases already in existence, and clinical research and using this information to create a list of pertinent foodborne dangers. These risks regularly contaminate food, have serious effects on public health, and/or pose a threat to young children. They also frequently produce significant foodborne outbreaks. Following the initial identification of MHs and CHs in infant foods, we will rate the risks associated with the most pertinent MHs or CHs found in particular food products depending on the likelihood and seriousness of each hazard. To assist food safety organisations, food businesses, and risk assessors in identifying and ranking MHs and CHs throughout the entire infant food chain in Europe and China, standardised and systematic Hazard Identification (HI) and Risk Ranking (RR) procedures will be developed. These procedures will then be incorporated into HI and RR computational decision support tools.