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7 Quantitative Risk Assessment on the Public Health Impact of Pathogenic Vibrio parahaemolyticus in Raw Oyster

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17 Hazard IdentificationExposure AssessmentHazard Characterization Risk Characterization Hazard Identification Exposure Assessment Hazard Characterization Risk Characterization

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32 PRINCIPLES AND GUIDELINES FOR THE CONDUCT OF MICROBIOLOGICAL RISK ASSESSMENT. CAC/GL-30Codex1999 Principles and guidelines for incorporating microbiological risk assessment in the development of food safety standards, guidelines and related texts. Report of a Joint FAO/WHO Consultation2002 Initiation and Conduct of All 'Major' Risk Assessments within a Risk Analysis Framework. A Report by the CFSAN Risk Analysis Working GroupU. S. Food and Drug Administration Center for Food Safety and Applied Nutrition2002 Hazard characterization for pathogens in food and water. Microbiological risk assessment series; no. 3 WHO/FAO2003 Joint FAO/WHO Workshop on the Provision of Scientific Advice to Codex and Member Countries Procedural Manual ( Codex )

36 The level of protection deemed appropriate by the Member [country] establishing a sanitary or phytosanitary measure to protect human, animal or plant life or health within its territory.

37 The maximum frequency and/or concentration of a hazard in a food at the time of consumption that provides or contributes to the appropriate level of protection (ALOP). The maximum frequency and/or concentration of a hazard in a food at a specified step in the food chain before the time of consumption that provides or contributes to an FSO or ALOP, as applicable. The effect in frequency and/or concentration of a hazard in a food that must be achieved by the application of one or more control measures to provide or contribute to a PO or an FSO.

43 H. Fujikawa, A. Kai, and S. Morozumi A New Logistic Model for Escherichia coli Growth at Constant and Dynamic Temperatures. Food Microbiology. 21: H. Fujikawa and S. Morozumi Modeling Surface Growth of Escherichia coli on Agar

44 Plates. Applied and Environmental Microbiology. 71: , 73:2404. H. Fujikawa and Y. Kokubo Practical Application of Predictive Microbiology Software Programs to HACCP Plans. Journal of the Food Hygienics Society of Japan. 42:

49 conservativeness flexibility Hazard Characterization for Pathogens in Food and Water, FAO/WHO, 2003 Haas et al.(1999) Haas et al.(1999) Vose(2000)

50 Haas, C.N., Rose, J. B., & Gerba, C. P., Quantitative Microbial Risk Assessment, John Wiley & Sons, Hazard Characterization for Pathogens in Food and Water, FAO/WHO, Vose, D., Risk Analysis: A Quantitative Guide, John Wiley & Sons,2 nd ed.,

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58 FDA: Quantitative Risk Assessment on the Public Health Impact of Pathogenic Vibrio parahaemolyticus In Raw Oysters, , David Vose: Risk Analysis A Quantitative Guide, John Wiley and the Son, 2000, 2003 Anthony E. Boardman et al.: Cost-Benefit Analysis: Concepts And Practice, 2nd ed., Prentice Hall, 2001,

59 Food and Drug Administration Quantitative Risk Assessment on the Public Health Impact of Pathogenic Vibrio parahaemolyticus in Raw Oyster

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72 National Academy of Science Institute of Medicine the Centers for Disease Control and Prevention Foodborne Diseases Active Surveillance NetworkEmerging Infections Program Escherichia coli Yersinia enterocolitica Cryptosporidium Cyclospora

77 Campylobacter Yersinia enterocolitica

78 Public Health Laboratory Information System

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untitled FAO 2005 6 FAO WHO FAO WHO FAO Chief, Publishing and Multimedia Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy E copyright@fao.org 2005 FAO WHO Food Quality and Standards