开发粮农组织模型，以支持低收入和中等收入国家食品企业经营者的风险分类：从模型设计到食品安全相关风险因素的选择和相对加权

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-09-11 DOI:10.1016/j.foodcont.2025.111704

Sylvain Quessy , Nassima Rabhi , Virginie Lachapelle , Manon Racicot , Christine Kopko , Alexandre Leroux , Oumou Barry , Catherine Bessy

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引用次数: 0

摘要

实施有效的基于风险的检查和监督服务，以及明智地使用专用资源，是任何食品控制系统的关键组成部分。本研究旨在确定和选择与微生物食品安全相关的风险因素，将其纳入一个模型，该模型旨在支持中低收入国家（LMICs）背景下的食品企业经营者的风险分类，并通过专家启发过程评估被选择纳入的每个风险因素的相对重要性。通过将这一迭代过程应用于四个中低收入国家的现有数据，选择了14个相关风险因素，并将其分组为固有风险因素、缓解风险因素和合规风险因素。为了缓解与关键控制点或先决规划要素相关的一些风险因素相关数据的缺乏，专家将最终产品的类型以及食源性病原体生存和生长的可能性纳入考虑并进行了评估。该模式一旦得到实地试点项目的验证，将成为支持实施基于风险的检查以管理中低收入国家风险的有用工具。

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Development of a FAO model to support risk categorization of food business operators in low and middle-income countries: from model design to the selection and relative weighting of food-safety related risk factors

The implementation of effective risk-based inspection and oversight services, along with the judicious use of dedicated resources, are crucial components of any food control system. The present study aimed to identify and select microbial food safety-related risk factors to be included in a model designed to support risk categorization of food business operators in the context of low- and middle-income countries (LMICs) and to assess the relative importance of each risk factor selected for inclusion through an expert elicitation process. By applying this iterative process to available data in four LMICs, 14 relevant risk factors were selected and grouped into inherent, mitigation, and compliance clusters. To alleviate the scarcity of data related to some risk factors pertaining to critical control points or prerequisite program elements, consideration of the type of final product and the likelihood of survival and growth of foodborne pathogens was included and assessed by experts. This model, once validated by pilot projects in the field, should become a useful tool supporting the implementation of risk-based inspections to manage risk in LMICs.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.