Barbara Kowalcyk, Leon Gorris, Janet Buffer, Kathryn Stolte-Carroll, Bashiru C Bakin, Allison Howell, Desalegne Degefaw, Binyam Moges, Kara Morgan, Laura Binkley, Getnet Yimer, Arie H Havelaar
{"title":"在低资源环境中使用食源性疾病负担指标对食品安全风险进行排名和优先排序的拟议框架:埃塞俄比亚的案例研究。","authors":"Barbara Kowalcyk, Leon Gorris, Janet Buffer, Kathryn Stolte-Carroll, Bashiru C Bakin, Allison Howell, Desalegne Degefaw, Binyam Moges, Kara Morgan, Laura Binkley, Getnet Yimer, Arie H Havelaar","doi":"10.1016/j.jfp.2025.100525","DOIUrl":null,"url":null,"abstract":"<p><p>Risk-based food safety systems are recognized as the best way to address food safety in an effective and efficient manner. Central to risk-based food safety systems is an assessment, ranking, and prioritization of risks associated with foodborne hazards that informs objective, evidence-based decisions on risk mitigation in a systematic and transparent manner. While the importance of such approaches is well recognized, many governments struggle with where to begin. 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Lastly, stakeholder representatives were engaged in a risk prioritization exercise that identified key control points in four food supply chains and quantified their impact on risk through mitigation of hazards or prevention of contamination. Our proposed framework provides a systematic, evidence-based and adaptable method for prioritizing allocation of public sector resources. 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A Proposed Framework for Ranking and Prioritizing Food Safety Risks in Low Resource Settings Using Foodborne Disease Burden Metrics: A Case Study in Ethiopia.
Risk-based food safety systems are recognized as the best way to address food safety in an effective and efficient manner. Central to risk-based food safety systems is an assessment, ranking, and prioritization of risks associated with foodborne hazards that informs objective, evidence-based decisions on risk mitigation in a systematic and transparent manner. While the importance of such approaches is well recognized, many governments struggle with where to begin. We adapted and implemented a framework for risk-based decision-making in low resource settings using Ethiopia as an example, engaging Ethiopian stakeholders in a multi-phase process to identify food safety priorities. First, stakeholder representatives were engaged to define statements of concern and purpose; identify foodborne hazards of public health relevance in Ethiopia; and select appropriate risk metrics for risk ranking and prioritization. Second, estimates for each risk metric were calculated for selected foodborne hazards using World Health Organization (WHO) data and expert elicitation. Third, stakeholder representatives were engaged in ranking the hazards as High, Medium, or Low risk; notably, mortality was the preferred risk metric in decision-making. Fourth, attribution estimates to food groups were developed for hazards ranked as High risk using expert elicitation to supplement WHO data. Lastly, stakeholder representatives were engaged in a risk prioritization exercise that identified key control points in four food supply chains and quantified their impact on risk through mitigation of hazards or prevention of contamination. Our proposed framework provides a systematic, evidence-based and adaptable method for prioritizing allocation of public sector resources. The process can generate the evidence needed to strengthen regulatory systems and support efficient implementation of national-level food safety strategies that span from farm to fork to improve public health.
期刊介绍:
The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with:
Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain;
Microbiological food quality and traditional/novel methods to assay microbiological food quality;
Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation;
Food fermentations and food-related probiotics;
Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers;
Risk assessments for food-related hazards;
Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods;
Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.