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KMID : 0881720110260020091
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Journal of Food Hygiene and Safety
2011 Volume.26 No. 2 p.91 ~ p.99
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Determination of Risk Ranking of Combination of Potentially Hazardous Foods and Foodborne Pathogens Using a Risk Ranger
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Min Kyung-Jin
Hwang In-Gyun
Lee Soon-Ho
Cho Joon-Il
Yoon Ki-Sun
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Abstract
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Risk ranking must be determined for various hazards/food combinations to conduct microbial risk management effectively. Risk Ranger is a simple, easy-to-use calculation tool developed in Microsoft Excel and designed to rank the risk (low, medium, and high) for semi-quantitative microbial risk assessment. The user is required to answer 11 questions in Risk Ranger related to 1) severity of the hazard, 2) likelihood of a disease-causing dose of the hazard being present in the meal, and 3) the probability of exposure to the hazard in a defined time. This study determined the risk ranking for twenty three combinations of foodborne pathogens/potentially hazardous foods (PHFs) using a Risk Ranger. In this study, pathogenic E. coli in fresh cut produce salad was scored as 79, which was the highest rank among the 23 combinations of the foodborne pathogens and PHFs. On the other hand, zero risk was obtained with V parahaemolyticus in sushi, Salmonella in meat products and E. coli O157:H7 in hamburger patties. Although Risk Ranger is very simple method to rate the risk of foodborne pathogens and PHFs combination, the accuracy of result was mainly affected by the availability and accuracy of data in the literature. According to the result of literature review, the data are needed for contamination rate of raw materials, consumption amount/frequency of PHFs, and the effect of processing on pathogen. Risk ranking must be continuously revalidated with new data.
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KEYWORD
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Risk Ranger, risk ranking, risk assessment, potentially hazardous foods, pathogens
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