Quantitative and qualitative food risk assessments

Risk assessments provide an estimate of the probability and severity of illness in a given population from eating a contaminated food.

Quantitative or qualitative risk assessments are structured science-based processes that estimate the probability and severity of illness from consuming food containing biological, chemical or physical contaminants. They also identify where in the production chain controls and interventions will have the greatest impact on reducing risk.

The risk assessment process used by MPI is consistent with international protocols and involves 4 distinct steps:

  • hazard identification
  • hazard characterisation
  • exposure assessment
  • risk characterisation.

Guidance for undertaking formal risk assessments has been drafted internationally by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO).

Find food-safety related quantitative or qualitative risk assessments carried out by MPI:

An assessment of the effects of pasteurisation on claimed nutrition and health benefits of raw milk
Technical paper
Assessment of the microbiological risks associated with the consumption of raw milk
Technical paper
Dietary Exposure to Aflatoxins: Risk Estimates and Proportionality of Exposure Source
Technical paper
Dietary exposure to ochratoxin A and trichothecene mycotoxins: Risk estimates and proportionality of exposure source.
Technical paper
Lamb Carcass Examination in New Zealand
Guidance
Modelling of exposure of NZ consumers to Salmonella April 2007
Report
Quantitative risk assessment of Salmonella in sheep meat produced in New Zealand
Guidance
Quantitative risk model: Campylobacter spp. in the poultry food chain
Guidance
Risk profile: Campylobacter jejuni/coli in poultry (whole and pieces)
Technical paper
Risk profile: Campylobacter jejuni/coli in raw milk
Technical paper
Risk profile: Campylobacter jenuni/coli in mamallian and poultry offals
Codes of practice
Risk profile: Listeria monocytogenes in raw milk
Technical paper
Risk Profile: Risk Assessment of Fish Oil and Oxidised Fish Oil
Technical paper
The emergence of Campylobacter jejuni ST 6964 in poultry in New Zealand and its associated antimicrobial resistance
Technical paper
Vitamin K in Milk — Anlene Risk Assessment
Report
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