1 Thailand Researches in Microbiological Risk Assessment : Past & Present Suphachai Nuanualsuwa n DVM, MPVM, PhD

2 Risk Analysis (Codex) Risk communication Risk assessment Risk management Suphachai DVM, MPVM, PhD

3 1. A process of systematic and objective evaluation of all available information pertaining to foodborne hazards. 2. This process identifies (& quantifies) the risk. Risk Assessment (RA) Suphachai DVM, MPVM, PhD

4 1. The process of weighing policy alternatives in the light of the result of risk assessment, if required, and selecting and implementing appropriate control option, including regulatory measures. 2. This process controls or prevents the risk Risk Management (RM) Suphachai DVM, MPVM, PhD

5 1. The interactive exchange of information and opinions concerning risks and risk management among risk assessors, risk managers, consumers, and other interested parties. 2. This process informs others of the risk. Risk Communication (RC) Suphachai DVM, MPVM, PhD

6 Risk Analysis (CAC) Risk communication Risk assessment Risk management Suphachai DVM, MPVM, PhD

7 1.Hazard Identification (HI) 2.Hazard Characterization (HC) 3.Exposure Assessment (EA) 4.Risk Characterization (RC) Risk Assessment Suphachai DVM, MPVM, PhD

8 1. การระบุอันตราย 2. การอธิบายอันตราย 3. การประเมินการสัมผัส 4. การอธิบายความเสี่ยง ประเมินความเสี่ยง Suphachai DVM, MPVM, PhD

9 1. Hazard Identification 2.Hazard Characterization 3.Exposure Assessment 4. Risk Characterization Risk Assessment Suphachai DVM, MPVM, PhD

10 The identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods. 1.Hazard Identification Risk Assessment Suphachai DVM, MPVM, PhD

11 The qualitative and/or quantitative evaluation of the likely intake of biological, chemical, and physical agents via food as well as exposures from other sources if relevant. 3. Exposure Assessment Suphachai DVM, MPVM, PhD Risk Assessment

12 3. Exposure Assessment Risk Assessment Probability of exposure Prevalence (%) Concentration (CFU/g or MPN/ml) Consumption (g/day) Dose (CFU or MPN) Suphachai DVM, MPVM, PhD

13 3. Exposure Assessment Risk Assessment Probability of Exposure Probability density Suphachai DVM, MPVM, PhD

14 The qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with the hazard. For the purpose of Microbiological Risk Assessment the concerns relate to microorganisms and/or their toxins. 2. Hazard Characterization Suphachai DVM, MPVM, PhD Risk Assessment

15 2. Hazard Characterization Risk Assessment “ Dose-response assessment ” previously Suphachai DVM, MPVM, PhD Dose Response

16 The process of determining the qualitative and/or quantitative estimation, including attendant uncertainties, of the probability of occurrence and severity of known or potential adverse health effects in a given population based on hazard identification, hazard characterization and exposure assessment. 4. Risk Characterization Suphachai DVM, MPVM, PhD Risk Assessment

17 4. Risk Characterization Risk Assessment Risk Probability density Suphachai DVM, MPVM, PhD

18 Year Host Risk Hazard Commodity PI 2545ACFS EA VP ShrimpA.Orasa 2546 ACFS MRA Salmonella Chicken A.Sumontha MRA C. jejuniChicken A.Pravate MRAVPCrab meatA.Pensri 2548 ACFS EAN/AConsumptionA.Wongswat MRA Projects : Past & Present VP : V. parahaemolyticusPI : Principal investigator Suphachai DVM, MPVM, PhD

19 Year Host Risk Hazard Commodity PI 2549 ACFS MRA L.monocytogenesChickenDr.Suphachai BIOTEC MRA Staph. aureus Nham MuuDr.Ruud 2551 BIOTEC MRAVPShrimpDr.Wrapa BIOTEC MRA Salmonella VegetableDr.Wrapa 2552BIOTEC HC Salmonella + VP N/ADr.Suphachai MRA Projects : Past & Present VP : V. parahaemolyticusPI : Principal investigator Suphachai DVM, MPVM, PhD

20 Research Categorization Suphachai DVM, MPVM, PhD Risk analysis Commodity & Market Application Hazard

21 Food safety objective (FSO) concept Raw material Pasteurization FoodStorage/Distribution Consumption Illness Performance objective Performance criteriaProcess criteria Microbiological criteriaFood safety objective (FSO) Appropriate level of protection (ALOP) Cases / year PO Suphachai DVM, MPVM, PhD MRA Risk management via Models RISK ANALYSIS Research Categorization

22 HAZARD Bacteria Infection : Salm., VP., Campy., Cronobacter Intoxication : Staph.aureus, B.cereus, Clostridium Viruses Norovirus (Norwalk, previously) Hepatitis A virus Hepatitis E virus Protozoa & Parasite Suphachai DVM, MPVM, PhD Research Categorization

23 Research Categorization APPLICATION Risk estimate Setting Microbiological limit (ML) Setting Microbiological criteria (MC) Consumer protection (Thais) Domestic Import (in conjunction with Thai FDA)

24 Geography : Land, Sea Species : Animal, Plant Cook vs. Raw (RTE vs. export) Domestic vs. International markets Domestic : Locally made vs. Import International : Low end vs. Hi end (countries) Suphachai DVM, MPVM, PhD Research Categorization COMMODITY & MARKET

25 Research Gap Commodity Hazard Shrimp Chicken Pork Vegetable etc. Salm. VP. Campy. Virus Suphachai DVM, MPVM, PhD

26 Research Gap MRA is only a snap shot info. (not realtime) Qualitative vs. Quantitative MRA Prioritized by Thai population risk estimate setting FSO setting MC Export or driven by food industries Suphachai DVM, MPVM, PhD

27 Researcher Gap (Institutional perspective) Researchers Academia & Institutes (now) Graduate students (next) Trainings Collaboration & Communication Networking Information & Methodology Commitment Funding Suphachai DVM, MPVM, PhD

28 Suphachai DVM, MPVM, PhD

29 Thank you for your attention Welcome Comments & Discussion Suphachai DVM, MPVM, PhD