ontents vil 6.8 The output of an exposure assessment 6.9 References 123 Food Research Association, Chipping Campden 7.1 Introduction: key issues in risk characterisation 127 7.2 Risk characterisation requiremen 7.3 Risk characterisation methods 135 7.4 Quantitative and qualitative outputs 142 7.5 Risk characterisation in practice: some examples 7.6 Current problems and future trends 151 7.7 Reference 153 8 Risk communication 155 R. Mitchell, Public Health laboratory service, London 8.1 Introduction he concept of risk 8.3 Risk perception 158 8.4 The concept of communication 163 8.5 Risk communication 8.6 The future of risk communication 8.7 References 170 Part II Implementing microbiological risk assessments 9 Implementing the results of a microbiological risk assessment: pathogen risk assessment M. Van Schothorst, Wageningen University 9.1 Introduction 175 2 Establishing food safety objectives 9.3 Developing food safety management strategies l81 4 Establishing microbiological criteria .5 Problems in implementation 9.6 Future trends ference 9. 8 Acknowledgement 192 10 Tools for microbiological risk assessment T.Withes, Writes Food Consultancy, gorinchem 10.1 Introduction 193 10.2 Qualitative tools for risk assessment 195 10.3 Predictive modelling 10.4 Tools for modelling, prediction and validation 10.5 Future trend 2096.8 The output of an exposure assessment . . . . . . . . . . . . . . . . . . . . . . . 117 6.9 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123 7 Risk characterisation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127 P. Voysey, K. Jewell and M. Stringer, Campden and Chorleywood Food Research Association, Chipping Campden 7.1 Introduction: key issues in risk characterisation . . . . . . . . . . . . . . 127 7.2 Risk characterisation requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . 129 7.3 Risk characterisation methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135 7.4 Quantitative and qualitative outputs . . . . . . . . . . . . . . . . . . . . . . . . . . 142 7.5 Risk characterisation in practice: some examples . . . . . . . . . . . . 147 7.6 Current problems and future trends . . . . . . . . . . . . . . . . . . . . . . . . . . 151 7.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153 8 Risk communication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155 R. Mitchell, Public Health Laboratory Service, London 8.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155 8.2 The concept of risk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 156 8.3 Risk perception . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158 8.4 The concept of communication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163 8.5 Risk communication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166 8.6 The future of risk communication . . . . . . . . . . . . . . . . . . . . . . . . . . . 169 8.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170 Part II Implementing microbiological risk assessments . . . . . . . . . . . . 173 9 Implementing the results of a microbiological risk assessment: pathogen risk assessment . . . . . . . . . . . . . . . . . . . . . . . . . . . 175 M. Van Schothorst, Wageningen University 9.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175 9.2 Establishing food safety objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . 177 9.3 Developing food safety management strategies . . . . . . . . . . . . . . 181 9.4 Establishing microbiological criteria . . . . . . . . . . . . . . . . . . . . . . . . . 185 9.5 Problems in implementation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 190 9.6 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 191 9.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 191 9.8 Acknowledgement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 192 10 Tools for microbiological risk assessment . . . . . . . . . . . . . . . . . . . . . . . 193 T. Wijtzes, Wijtzes Food Consultancy, Gorinchem 10.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 193 10.2 Qualitative tools for risk assessment . . . . . . . . . . . . . . . . . . . . . . . . . 195 10.3 Predictive modelling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 196 10.4 Tools for modelling, prediction and validation . . . . . . . . . . . . . . . 203 10.5 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 209 Contents vii