Читать книгу Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain - Jeanne-Marie Membre - Страница 27
1.6. Scientific work on hazard identification
ОглавлениеA Web of Science search (January 2021) using the query “TITLE: (hazard AND identification) AND TOPIC: (microbial OR microbiological OR microorganism*)” first of all revealed the very small number of scientific articles in the field of hazard identification. Indeed, since 1950, there have been only 61 articles which directly address (in the sense that the keywords are in the title) the topic of microbiological hazard identification.
Once the off-topic articles had been discarded, and focusing on the most frequently cited articles (10 times or more), only 16 articles were left (Table 1.2). Their detailed analysis sheds valuable light on both the most frequent object of study and the new trends/methods used in hazard identification.
Hazard identification was most often done as part of HACCP systems or risk (or exposure) assessment, which is consistent with what has already been said in section 1.2. Finally, the articles reporting on molecular approaches were published from 2015. The two cited (Franz et al. 2015; Pielaat et al. 2015) were identified in the literature search because the term “hazard identification” was in the title of the article, but there are other articles that deal with the use of molecular methods and in particular with WGS in hazard identification; see, for example, the review by Rantsiou et al. (2018).
As noted in the Introduction, hazard identification is the first step in microbiological risk assessment. This chapter does not develop examples; they are merely provided to illustrate the process. The reader is invited to consult the first book in this series (Haddad 2022) to see numerous examples of hazard identification.
Table 1.2. List of 16 scientific papers dealing with the identification of the most frequently cited hazards (based on a search of the Web of Science database in January 2021)
| Title of publication | Reference | Publication Year | Scope |
| Hazard identification in swine slaughter with respect to foodborne bacteria | Borch et al. (1996) | 1996 | Application of hazard identification |
| Live bacterial vaccines – A review and identification of potential hazards | Detmer and Glenting (2006) | 2006 | Application of hazard identification |
| An approach to reduction of salmonella infection in broiler chicken flocks through intensive sampling and identification of cross-contamination hazards in commercial hatcheries | Davies and Wray (1994) | 1994 | Food safety management |
| A comparison between broiler chicken carcasses with and without visible fecal contamination during the slaughtering process on hazard identification of Salmonella spp. | Jimenez et al. (2002) | 2002 | Food safety management |
| An identification procedure for foodborne microbial hazards | van Gerwen et al. (1997) | 1997 | General approach |
| Identification, assessment and management of food-related microbiological hazards: Historical, fundamental and psycho-social essentials | Mossel et al. (1998) | 1998 | General approach |
| Hazard identification and exposure assessment for microbial food safety risk assessment | Lammerding and Fazil (2000) | 2000 | General approach |
| Identification of hazards and critical control points (CCP) for cassava fufu processing in south-west Nigeria | Obadina et al. (2008) | 2008 | HACCP |
| Akara ogbomoso: Microbiological examination and identification of hazards and critical control points | Lateef et al. (2010) | 2010 | HACCP |
| Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms | Carrascosa et al. (2016) | 2016 | HACCP |
| First step in using molecular data for microbial food safety risk assessment; hazard identification of Escherichia coli O157:H7 by coupling genomic data with in vitro adherence to human epithelial cells | Pielaat et al. (2015) | 2015 | New approach: the use of molecular techniques |
| Molecular hazard identification of non-O157 Shiga toxin-producing Escherichia coli (STEC) | Franz et al. (2015) | 2015 | New approach: the use of molecular technique |
| Microbiological hazard identification and exposure assessment of street food vending in Johannesburg, South Africa | Mosupye and von Holy (2000) | 2000 | Risk or exposure assessment |
| Microbiological hazard identification and exposure assessment of food prepared and served in rural households of Lungwena, Malawi | Taulo et al. (2008) | 2008 | Risk or exposure assessment |
| Hazard identification and exposure assessment for bacterial risk assessment of informally marketed milk in Abidjan, Cote d’Ivoire | Kouame-Sina et al. (2012) | 2012 | Risk or exposure assessment |
| Hazard identification and characterization: criteria for categorizing Shiga toxin-producing Escherichia coli on a risk basis | Asakura et al. (2019) | 2019 | Risk-based approach |
