Food Safety Microbiology & Risk Assessment

A scientist in a lab extracting materials for testing

Risk assessment is a structured process for determining the risk associated with any type of hazard -biological, chemical, or physical-in a food. It has as its objective a characterization of the nature and likelihood of harm resulting from human exposure to agents in food. The characterization of risk typically contains both qualitative and quantitative information and is associated with a certain degree of scientific uncertainty.

There are four very distinct steps in the risk assessment process. The first step is hazard identification, which involves the collection, organization, and evaluation of all information pertaining to a pathogen or a nutrient. Second is hazard characterization, which determines the relationship between a pathogen and any adverse effects. Third is exposure assessment, which involves determining how much of pathogen might be ingested in a serving of food. The fourth, and last step, is risk characterization, which involves evaluating the risk and related information.

- The World Health Organization

  1. Avatar for Dr. Byron Chaves
    Assoc Professor Food Science & Technology University of Nebraska-Lincoln
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    Address
    FIC 1920 N 21st St Rm 272
    Lincoln NE 68588-6205
    Phone
    Work 402-472-9196 On-campus 2-9196
    Email
    byron.chaves-elizondo@unl.edu
    Website
  2. Avatar for Dr. Jayne Stratton
    Rsch Professor Food Processing Center University of Nebraska-Lincoln
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    Address
    FIC 1901 N 21st St Rm 246
    Lincoln NE 68588-6205
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    Work 402-472-2829 On-campus 2-2829
    Email
    jstratton1@unl.edu
  3. Avatar for Dr. Bing Wang
    Assoc Professor Food Science & Technology University of Nebraska-Lincoln
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    Address
    FIC 1901 N 21st St Rm 250
    Lincoln NE 68588-6205
    Phone
    Work 402-472-2517 On-campus 2-2517
    Email
    bing.wang@unl.edu