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:
Dietary Exposure to Aflatoxins: Risk Estimates and Proportionality of Exposure Source
Dietary exposure to ochratoxin A and trichothecene mycotoxins: Risk estimates and proportionality of exposure source.
The Meat Industry Association stated in its 2005 presentation to the NZFSA Verification Agency that one of the strategic goals of the meat Industry in Towards 2006 is…..” To be at the forefront of international food safety.” This goal is thoroughly supported by NZFSA and is unarguably an approach that will assist New Zealand in maintaining its deserved reputation as the world’s largest exporter of sheep-meat of the highest quality
The relative likelihood of illness from Salmonella transmitted via food or other pathways and changes in likelihood with different poultry product.
An epidemic of Salmonella Brandenburg abortions in sheep in the South Island, peaking in 2000, and consequential increase in human cases and detections on sheep meat resulted in a "Quantitative risk assessment of Salmonella in sheep meat produced in New Zealand (Sal-QRA)". The Sal-QRA programme has identified the prevalence and levels on carcass meat of Salmonella after slaughter, and demonstrated a significant decrease during processing. Similarly, the failure to identify any cases-control association with consumption of sheep meat suggests that a foodborne route of infection is not contributing significantly to the burden of S. Brandenburg cases.
This report describes the development of a quantitative risk model to investigate Campylobacter spp. contamination in the processing and consumption stages of the New Zealand poultry food chain. It covers work during the period 2003-2006.
Describes the risk of foodborne illness in New Zealand associated with Campylobacter Jejuni/Coli in Poultry (Whole and Pieces)
The purpose of this risk profile is to critically review information to answer the following risk management question: What is the public health risk from C. jejuni/coli in raw milk consumed in New Zealand?
This risk profile concerns Campylobacter in offal (liver and kidney). In New Zealand, the prevalence of Campylobacter in offal in general is high. External contamination of poultry livers in one study was 100%, while internal contamination was 90%. Sheep liver has a contamination prevalence of approximately 38.9% to 66.9%. Bovine and porcine offals appear to be less commonly contaminated (<10%).
The purpose of this risk profile is to critically review information to answer the following risk management question: What is the public health risk from L. monocytogenes in raw milk consumed in New Zealand?
MPI Technical Paper 2015/37. This report examines whether oxidised fish oils pose any risk of toxicity when consumed, and in particular whether there is any risk to the fetus when consumed during pregnancy.
This risk profile was commissioned to address the following risk management questions:
• What are the potential public health and food safety risks associated with the
emergence of Campylobacter ST 6964 in New Zealand?
• What are the significant data gaps which, if filled, would allow a more comprehensive
assessment of public health risks attributable to the emergence of Campylobacter ST
6964 and its associated antimicrobial resistance in New Zealand?
-Vitamin K Intake Recommendations
-Dietary Sources of Vitamin K
-Vitamin K Intakes
-Vitamin K and Blood-thinning Medications
Has this been useful? Give us your feedback