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Instituto Nacional de Salud Pública

2014, Number 3

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salud publica mex 2014; 56 (3)

Microbial risk assessment of Vibrio spp. in seafood products in Mexico

López-Hernández KM, Pardío-Sedas VT, Williams JJ

Language: Spanish
References: 37
Page: 295-301
PDF size: 316.99 Kb.


ABSTRACT

Food-borne diseases are among the major public health problems that currently exist. Microbiological risk assessment is a process used to evaluate the hidden hazards in food, the likelihood of exposure to these hazards and their impact on public health. Risk assessment is performed in four steps: hazard identification, hazard characterization, assessment of exposure and risk characterization. According to the process/ response microbial risk assessment is classified in two categories, qualitative and quantitative. The aim of this review is to underline the importance of implementing assessments in seafood that is usually consumed raw, strengthening access to good quality and safe food for the consumer’s benefit and to stress the necessity of microbiological risks assessments in Mexico.


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