Poultry Inspection The Basis for a Risk-Assessment Approach (1987) / Chapter Skim
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3. Risk-Assessment Model for Poultry Inspection: Analytical Approach
3. Risk-Assessment Model for Poultry Inspection: Analytical Approach
Pages 30-55
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From page 30... ...
However, a qualitative assessment based on the concepts of risk assessment and the judgments of experts can be done. An analytical approach developed by the committee to conduct such an assessment is described in this chapter OVERVIEW OF THE ANALYTICAL APPROACH The analytical approach recommended for the conduct and application of risk assessment requires first a Conceptual framework and second, a risk model, For its conceptual framework, the committee adopted the well-accepted view of the role and nature of risk assessment developed in 1983 by the National Research Council's Committee on the Institutional Means for Assessment of Risks to Public Health.
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From page 31... ...
Qualitative models are useful because they provide a logical framework for asking specific questions and deriving conclusions systematically. Qualitative risk
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From page 32... ...
The model must take into consideration points in the process at which hazard or risk agents are introduced into poultry or poultry products and modification of the quantities or characteristics of these agents by subsequent steps in the process. It can then be used to identify and determine the logical interrelationships of important critical factors that control the level of risk -- that is, activities and events that introduce, alter, or determine the size of human health risks.
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From page 33... ...
Methods of live poultry production may affect the wholesomeness of poultry products in several ways. During breeding and hatching, infection may be transmitted through the ovaries, through contaminated eggs in breeder flocks, or as a result of exposure to infectious agents in the hatchery.
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From page 34... ...
34 ~ _ _ ~ bye al TIC :E X o in TIC e_ CC _ _ o `:L E I_ c "J ~ ~ =~ Co a D ~ ~ e_ me .
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From page 35... ...
In addition, most producers rely on a variety of prophylactic medications, especially antimicrobial agents and coccidiostats, to prevent or reduce the prevalence of infectious agents and parasites (North, 19841. The type of antibiotics as well as the quantity and time of their application on farms are critical factors, because the residues from these substances can remain in the tissues and present a health hazard to some people.
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From page 36... ...
includes the risk factors related to slaughter and the inspection activities conducted during this process. The critical points in slaughtering operations include sanitary conditions during transport and during the slaughtering process itself, as well as antemortem and postmortem inspections and examinations for microbial and chemical contaminants.
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From page 37... ...
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From page 38... ...
For example, a bird developing heat stroke in transit is placed in the same public health category as one in terminal stages of septicemia salmonellosisO Birds that pass antemortem inspection are placed on a 1ine leading them to the various steps in the slaughtering process and to postmortem inspection. The first step in the slaughtering process is often, but not always, to stun the birds with an el ectrical shock Subsequently, the birds pass through steps that may affect human health risk: scalding, the removal of feathers, and the withdrawal of viscera.
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From page 39... ...
Neither pathogenic microorganisms that typically reside in the gastrointestinal tracts and on external surfaces of poultry nor chemical residues are generally detectable by routine organoleptic inspection procedures (i.e., sight, smell, or touch)
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From page 40... ...
For frozen products the critical points up to the time of freezing are the same as those for chilled products In addition, proper packaging, rapid freezing, and the time and temperature at which products are frozen and subsequently thawed also influence the counts of microorganisms (Peterson and Gunnerson, 1974~. For vacu~m-packed poultry products, it is important to maintain anaerobic conditions in a carbon dioxide and nitrogen atmosphere so that growth of the aerobic flora that commonly spoil unpackaged raw poultry can be inhibited.
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From page 41... ...
There are aproximately 1,800 food additives, most of which are flavors and antioxidants. Probably 1% of these are used in poultry products specifically (Joint FAD/WHO Expert Committee on Food Additives, 1983~.
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From page 42... ...
Programs designed to provide information on such matters as Hazard Analysis Critical Control Point principles, poultry science, food microbiology, and safe food handling operations will all help in reducing exposure levels. Health Effects (Consumption)
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FIGURE 3 - S iGW4_ · Pain and suffering · Medical costs · Hospital ization cases · Lost income · outbreaks ~ 1 Health I effects | · individual | FIGURE 3 - 6 Treatment and l hospital ization costs i Other foods' I consumed I and their buffering capacity _ Determinants of Susceptibility Prior exposures CONSUMPTION 43 1 l Education/ l information 1 _ I Consumer/ commercial food-handler I awareness Meats ~ Food ~ rr preparation l ~ 1 , ~ 1 1 l T Adequacy of washing Cross-contamination of other foods D ISTR I BUTION AND PR EPARATION Time, temperature conditions Package integrity Storage ~ | Retai 1 Insect and rodent control j Poultry , products Distribution and preparation submodel. Populations · very young I · very old I · debilitated Meals Consumption submodel.
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From page 44... ...
The risk model also suggests a generalized logic for investigating and comparing alternative strategies for controlling human health risks O Specifically, evaluation of the relative effectiveness of alternative controls for a specific risk requires the following steps: 1. Assess the magnitude of the health risk of concern.
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From page 46... ...
Described below is a generalized logic for incorporating risk assessment into the planning process. USING RISK ASSESSMENTS TO PROTECT HEALTH A substantial assurance that health risks do not reach unacceptable levels is surely a critical function of the FSIS program.
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From page 47... ...
Sample sizes for testing and surveillance of chemical residues are also fixed; no opportunity is provided for adjusting the detection sensitivity to changing perceptions regarding the magnitudes of the hazards or the likelihood that residues will be found. Opportunities for resolving uncertainties are missed; for example, birds condemned during organoleptic inspection are not examined to learn what they can teach regarding the assessment and abatement of health risks.
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From page 48... ...
For example, in choosing among postmortem inspection strategies, it is the potential increase ox decrease from current levels of health risks that is most important. Thus, there would be much value in having a scheme for relative ranking of all poultry-borne risks, including microbial hazards, even if the absolute magnitudes of those risks remain uncertain.
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From page 49... ...
-- are given a level of emphasis reflecting the probability that the risk factor will be found in food intended for human consumption, the level of risk that may result if it escapes detection, and the extent to which the risk can be reduced. Identify Problems of Risk Management, and Set Acceptable Levels of Risk After analyzing a broad range of hazards, Lowrance (1976)
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From page 50... ...
In Chapter 5 of this report, the committee recommends specific criteria for chemical residues posing different levels of potential risk to public health. Chapter 6 describes a risk ranking scheme, which can be used not only to develop monitoring strategies, but also to aid other data gathering efforts.
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From page 51... ...
1981a. Hazard analysis critical control point approach: Epidemiologic rationale and application to foodservice operations.
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From page 52... ...
1974. Microbiological critical control points in canned foods ~ Food Technol.
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From page 53... ...
1974. Microbiological critical control points in frozen foods.
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From page 54... ...
Progr~ Training Division, Meat and Poultry Inspection Technical Ser~rices, Food Safety and Inspection Service, U.S. Department of Agriculture, Denton, Tex.
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From page 55... ...
1982. Report of the WHO/ICMSF Meeting on Hazard Analysis: Critical Control Point System in Food Hygiene.
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