Thailand Researches in Microbiological Risk Assessment : Past & Present

1. Thailand Researches in Microbiological Risk Assessment : Past & Present Suphachai Nuanualsuwan DVM, MPVM, PhD

2. Risk Analysis (Codex) Risk communication Risk assessment Risk management Suphachai DVM, MPVM, PhD

3. Risk Assessment (RA) 1. A process of systematic and objective evaluation of all available information pertaining to foodborne hazards. 2. This process identifies (& quantifies) the risk. Suphachai DVM, MPVM, PhD

4. Risk Management (RM) 1. The process of weighing policy alternatives in the light of the result of risk assessment, if required, and selecting and implementing appropriate control option, including regulatory measures. 2. This process controls or prevents the risk Suphachai DVM, MPVM, PhD

5. Risk Communication (RC) 1. The interactive exchange of information and opinions concerning risks and risk management among risk assessors, risk managers, consumers, and other interested parties. 2. This process informs others of the risk. Suphachai DVM, MPVM, PhD

6. Risk Analysis (CAC) Risk communication Risk assessment Risk management Suphachai DVM, MPVM, PhD

7. Risk Assessment • Hazard Identification (HI) • Hazard Characterization (HC) • Exposure Assessment (EA) • Risk Characterization (RC) Suphachai DVM, MPVM, PhD

8. ประเมินความเสี่ยง • การระบุอันตราย • การอธิบายอันตราย • การประเมินการสัมผัส • การอธิบายความเสี่ยง Suphachai DVM, MPVM, PhD

9. Risk Assessment 1. Hazard Identification 2.Hazard Characterization 3.Exposure Assessment 4. Risk Characterization Suphachai DVM, MPVM, PhD

10. Risk Assessment 1.Hazard Identification The identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods. Suphachai DVM, MPVM, PhD

11. Risk Assessment 3. Exposure Assessment The qualitative and/or quantitative evaluation of the likely intake of biological, chemical, and physical agents via food as well as exposures from other sources if relevant. Suphachai DVM, MPVM, PhD

12. Risk Assessment 3. Exposure Assessment • Probability of exposure • Prevalence (%) • Concentration (CFU/g or MPN/ml) • Consumption (g/day) • Dose (CFU or MPN) Suphachai DVM, MPVM, PhD

13. Risk Assessment 3. Exposure Assessment Probability density Suphachai DVM, MPVM, PhD Probability of Exposure

14. Risk Assessment 2. Hazard Characterization The qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with the hazard. For the purpose of Microbiological Risk Assessment the concerns relate to microorganisms and/or their toxins. Suphachai DVM, MPVM, PhD

15. Risk Assessment 2. Hazard Characterization “ Dose-response assessment ” previously Response Suphachai DVM, MPVM, PhD Dose

16. Risk Assessment 4. Risk Characterization The process of determining the qualitative and/or quantitative estimation, including attendant uncertainties, of the probability of occurrence and severity of known or potential adverse health effects in a given population based on hazard identification, hazard characterization and exposure assessment. Suphachai DVM, MPVM, PhD

17. Risk Assessment 4. Risk Characterization Probability density Suphachai DVM, MPVM, PhD Risk

18. MRA Projects : Past & Present Year Host Risk Hazard Commodity PI 2545 ACFS EA VP Shrimp A.Orasa 2546 ACFS MRA Salmonella Chicken A.Sumontha MRA C. jejuni Chicken A.Pravate MRA VP Crab meat A.Pensri 2548 ACFS EA N/A Consumption A.Wongswat Suphachai DVM, MPVM, PhD VP : V. parahaemolyticus PI : Principal investigator

19. MRA Projects : Past & Present Year Host Risk Hazard Commodity PI 2549 ACFS MRA L.monocytogenes Chicken Dr.Suphachai BIOTEC MRA Staph. aureus Nham Muu Dr.Ruud 2551 BIOTEC MRA VP Shrimp Dr.Wrapa BIOTEC MRA Salmonella Vegetable Dr.Wrapa 2552 BIOTEC HC Salmonella + VP N/A Dr.Suphachai Suphachai DVM, MPVM, PhD VP : V. parahaemolyticus PI : Principal investigator

20. Research Categorization Risk analysis Commodity & Market Hazard Application Suphachai DVM, MPVM, PhD

21. Risk management via Models Research Categorization Food safety objective (FSO) concept Appropriate level of protection (ALOP) Cases / year Process criteria Performance criteria Pasteurization Consumption Raw material Illness Food Storage/Distribution PO PO Performance objective Microbiological criteria Food safety objective (FSO) MRA RISK ANALYSIS Suphachai DVM, MPVM, PhD

22. Research Categorization • HAZARD • Bacteria • Infection : Salm., VP., Campy., Cronobacter • Intoxication : Staph.aureus, B.cereus, Clostridium • Viruses • Norovirus (Norwalk, previously) • Hepatitis A virus • Hepatitis E virus • Protozoa & Parasite Suphachai DVM, MPVM, PhD

23. Research Categorization APPLICATION • Risk estimate • Setting Microbiological limit (ML) • Setting Microbiological criteria (MC) • Consumer protection (Thais) • Domestic • Import (in conjunction with Thai FDA)

24. Research Categorization COMMODITY & MARKET • Geography : Land, Sea • Species : Animal, Plant • Cook vs. Raw (RTE vs. export) • Domestic vs. International markets • Domestic : Locally made vs. Import • International : Low end vs. Hi end (countries) Suphachai DVM, MPVM, PhD

25. Research Gap Commodity Shrimp Chicken Pork Vegetable etc. Hazard Salm. VP. Campy. Virus Suphachai DVM, MPVM, PhD

26. Research Gap • MRA is only a snap shot info. (not realtime) • Qualitative vs. Quantitative MRA • Prioritized by • Thai population • risk estimate • setting FSO • setting MC • Export or driven by food industries Suphachai DVM, MPVM, PhD

27. Researcher Gap (Institutional perspective) • Researchers • Academia & Institutes (now) • Graduate students (next) • Trainings • Collaboration & Communication • Networking • Information & Methodology • Commitment • Funding Suphachai DVM, MPVM, PhD

28. Suphachai DVM, MPVM, PhD

29. Welcome Comments & Discussion Thank you for your attention Suphachai DVM, MPVM, PhD