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。

IF 2.1 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
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
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引用次数: 0

摘要

基于风险的食品安全系统被认为是有效和高效解决食品安全问题的最佳方式。基于风险的食品安全系统的核心是对与食源性危害相关的风险进行评估、排序和确定优先顺序,以系统和透明的方式为减轻风险提供客观、基于证据的决策。虽然这些方法的重要性得到了公认,但许多政府都不知道从哪里开始。我们以埃塞俄比亚为例,在低资源环境下调整并实施了基于风险的决策框架,使埃塞俄比亚利益相关者参与多阶段过程,以确定食品安全优先事项。首先,让利益相关者代表来定义关注和目的的声明;在埃塞俄比亚查明与公共卫生有关的食源性危害;并为风险排序和优先级选择适当的风险度量。其次,利用世界卫生组织(WHO)的数据和专家的启发,对选定的食源性危害计算每个风险指标的估计值。第三,利益相关者代表将风险分为高、中、低风险;值得注意的是,死亡率是决策时首选的风险指标。第四,利用专家启发来补充世卫组织的数据,对被列为高风险的危害制定了对食品类别的归因估计。最后,利益攸关方代表参与了风险优先排序工作,确定了四个食品供应链中的关键控制点,并通过减轻危害或预防污染量化了这些控制点对风险的影响。我们提出的框架为公共部门资源的优先分配提供了一个系统的、基于证据的、适应性强的方法。这一过程可以产生加强监管体系和支持有效实施从农场到餐桌的国家级食品安全战略所需的证据,以改善公众健康。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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.

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来源期刊
Journal of food protection
Journal of food protection 工程技术-生物工程与应用微生物
CiteScore
4.20
自引率
5.00%
发文量
296
审稿时长
2.5 months
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.
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