Transcript Slide 1

Thailand Researches in
Microbiological Risk Assessment
: Past & Present
Suphachai Nuanualsuwan
DVM, MPVM, PhD1
Risk Analysis (Codex)
Risk
communication
Risk
assessment
Risk
management
Suphachai 2
DVM, MPVM, PhD
Risk Assessment (RA)
1. A process of systematic and objective
evaluation of all available information pertaining
to foodborne hazards.
2. This process identifies (& quantifies) the risk.
Suphachai 3
DVM, MPVM, PhD
Risk Management (RM)
1. The process of weighing policy alternatives
in the light of the result of risk assessment, if
required, and selecting and implementing
appropriate control option, including regulatory
measures.
2. This process controls or prevents the risk
Suphachai 4
DVM, MPVM, PhD
Risk Communication (RC)
1. The interactive exchange of information and
opinions concerning risks and risk management
among risk assessors, risk managers,
consumers, and other interested parties.
2. This process informs others of the risk.
Suphachai 5
DVM, MPVM, PhD
Risk Analysis (CAC)
Risk
communication
Risk
assessment
Risk
management
Suphachai 6
DVM, MPVM, PhD
Risk Assessment
1. Hazard Identification (HI)
2. Hazard Characterization (HC)
3. Exposure Assessment (EA)
4. Risk Characterization (RC)
Suphachai 7
DVM, MPVM, PhD
ประเมินความเสี่ ยง
1. การระบุอนั ตราย
2. การอธิบายอันตราย
3. การประเมินการสั มผัส
4. การอธิบายความเสี่ ยง
Suphachai 8
DVM, MPVM, PhD
Risk Assessment
1. Hazard Identification
2.Hazard Characterization
3.Exposure Assessment
4. Risk Characterization
Suphachai 9
DVM, MPVM, PhD
Risk Assessment
1.Hazard Identification
The identification of biological, chemical, and
physical agents capable of causing adverse
health effects and which may be present in a
particular food or group of foods.
Suphachai 10
DVM, MPVM, PhD
Risk Assessment
3. Exposure Assessment
The qualitative and/or quantitative evaluation of
the likely intake of biological, chemical, and
physical agents via food as well as exposures
from other sources if relevant.
Suphachai 11
DVM, MPVM, PhD
Risk Assessment
3. Exposure Assessment
• Probability of exposure
• Prevalence (%)
• Concentration (CFU/g or MPN/ml)
• Consumption (g/day)
• Dose (CFU or MPN)
Suphachai 12
DVM, MPVM, PhD
Risk Assessment
3. Exposure Assessment
Be ta (6 3 .0 0 0 , 9 8.0 0 0 ) vs
Be ta (3 1 .0 0 0 , 5 2.0 0 0 )
Mean = 0. 39130
10
Mean = 0. 37349
8
6
4
Probability
of
Exposure
90.
0%
0. 3290
0. 4552
5. 0%
0.55
0.50
0.45
5. 0%
0.40
<
0.35
0
0.30
2
0.25
Probability density
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Suphachai 13
>
DVM, MPVM, PhD
Risk Assessment
2. Hazard Characterization
The qualitative and/or quantitative evaluation of
the nature of the adverse health effects
associated with the hazard. For the purpose of
Microbiological Risk Assessment the concerns
relate to microorganisms and/or their toxins.
Suphachai 14
DVM, MPVM, PhD
Risk Assessment
2. Hazard Characterization
“ Dose-response assessment ” previously
Probability of illness
Response
Dose response using Beta-Poisson model
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0.9
0.8
0.7
0.6
0.5
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0.3
0.2
0.1
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0
1
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Log cfu/g
Dose
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Suphachai 15
DVM, MPVM, PhD
Risk Assessment
4. Risk Characterization
The process of determining the qualitative
and/or quantitative estimation, including attendant
uncertainties, of the probability of occurrence and
severity of known or potential adverse health effects
in a given population based on hazard identification,
hazard characterization and exposure assessment.
Suphachai 16
DVM, MPVM, PhD
Risk Assessment
Probability density
4. Risk Characterization
Risk
Suphachai 17
DVM, MPVM, PhD
MRA Projects : Past & Present
Year
Host
Risk
Hazard
2545
ACFS
EA
VP
2546
ACFS
MRA
MRA
2548 ACFS
Commodity
PI
Shrimp
A.Orasa
Salmonella
Chicken
A.Sumontha
C. jejuni
Chicken
A.Pravate
A.Pensri
MRA
VP
Crab meat
EA
N/A
Consumption A.Wongswat
VP : V. parahaemolyticus
PI : Principal investigator
Suphachai 18
DVM, MPVM, PhD
MRA Projects : Past & Present
Year
Host
Risk
2549
ACFS
MRA
L.monocytogenes Chicken
Dr.Suphachai
BIOTEC
MRA
Staph. aureus
Nham Muu
Dr.Ruud
BIOTEC
MRA
VP
Shrimp
Dr.Wrapa
BIOTEC
MRA
Salmonella
Vegetable
Dr.Wrapa
BIOTEC
HC
Salmonella + VP
2551
2552
VP : V. parahaemolyticus
Hazard
Commodity
N/A
PI : Principal investigator
PI
Dr.Suphachai
Suphachai 19
DVM, MPVM, PhD
Research Categorization
Risk analysis
Commodity
&
Market
Hazard
Application
Suphachai 20
DVM, MPVM, PhD
Research Categorization
Food safety objective (FSO) concept
Process criteria
Raw material
Appropriate level of protection (ALOP)
Cases / year
Performance criteria
Pasteurization
Food
Storage/Distribution
PO
Performance objective
Microbiological criteria
Consumption
Illness
PO
Food safety objective
(FSO)
Risk management via Models
RISK ANALYSIS
MRA
Suphachai 21
DVM, MPVM, PhD
Research Categorization
HAZARD
• Bacteria
• Infection : Salm., VP., Campy., Cronobacter
• Intoxication : Staph.aureus, B.cereus, Clostridium
• Viruses
• Norovirus (Norwalk, previously)
• Hepatitis A virus
• Hepatitis E virus
• Protozoa & Parasite
Suphachai 22
DVM, MPVM, PhD
Research Categorization
APPLICATION
• Risk estimate
• Setting Microbiological limit (ML)
• Setting Microbiological criteria (MC)
• Consumer protection (Thais)
• Domestic
• Import (in conjunction with Thai FDA)
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Research Categorization
COMMODITY & MARKET
• Geography : Land, Sea
• Species : Animal, Plant
• Cook vs. Raw (RTE vs. export)
• Domestic vs. International markets
• Domestic : Locally made vs. Import
• International : Low end vs. Hi end (countries)
Suphachai 24
DVM, MPVM, PhD
Research Gap
Commodity
Pork
Vegetable
etc.
VP. Campy. Virus
Chicken
Salm.
Hazard
Shrimp
Suphachai 25
DVM, MPVM, PhD
Research Gap
• MRA is only a snap shot info. (not realtime)
• Qualitative vs. Quantitative MRA
• Prioritized by
• Thai population
• risk estimate
• setting FSO
• setting MC
• Export or driven by food industries
Suphachai 26
DVM, MPVM, PhD
Researcher Gap (Institutional perspective)
• Researchers
• Academia & Institutes (now)
• Graduate students (next)
• Trainings
• Collaboration & Communication
• Networking
• Information & Methodology
• Commitment
• Funding
Suphachai 27
DVM, MPVM, PhD
Suphachai 28
DVM, MPVM, PhD
Welcome
Thank
you
Comments
Discussion
for your&attention
Suphachai 29
DVM, MPVM, PhD