Chapter 63 - Microbiological risks versus putative chemical risks based on hazard rather than exposure: can it be rationalized for public understanding?

ABSTRACT

Both hazard- and risk-based approaches are used to manage the safety of foods. Each approach has merits. However, the different methodologies and terminology used can lead to challenges for public understanding and for risk communication. The widespread application of hazard analysis and critical control point (now evolving as hazard analysis and risk-based preventive controls) supported by chemical and microbial risk assessment is part of a modern food system that delivers very safe food. Nonetheless, many consumers are worried about food safety and there are professional differences about the best ways of protecting public health. Several approaches have been proposed for the better classification of chemical hazards. In addition, frameworks are evolving that can support better regulation based on hazards and risks. This has the potential to improve priority setting and public understanding. Risk assessment has been in the public spotlight during the COVID-19 pandemic and new scientific tools have been deployed (e.g., wastewater surveillance) that have the potential to improve food microbial risk assessment and consumer understanding. Finally, data triangulation from multiple methods may support better hazard identification and risk assessment with the potential to improve public confidence in food safety.