In food safety, risk assessment is the scientific evaluation of known or potential health effects resulting from human exposure to chemicals or microorganisms. Exposure to pathogenic microorganisms is different from exposure to chemicals. Microorganisms differ from chemicals, as they can grow or die and the level of exposure to microorganisms can change, dramatically, in a short period of time. The speakers in this session will discuss the similarities and differences between chemical and microbial risk assessment; risk-risk and risk-benefit analysis. Some case studies will, also, be presented.

Presentations