Quantitative Microbiological Risk Assessment: Underrated Tool in Process Improvement in Food Microbiology

Microbial contamination of food has been responsible either as isolated cases or outbreaks for many human illnesses and even deaths over long years of man march on the earth. Over long years, it was possible to invent many techniques and technologies that control bioburden in the food material to avoid adverse impact on the life of the consumers. During recent years, useful tools were adopted to provide a mean for the assessment of the hazard to the human health encountered from exposure to pathogenic microbes. Taking into consideration, several factors such as dose-response model of infection, affected populations, the impact of processing conditions of food and cross-contamination [1].