State of the art in benefit–risk analysis: Food microbiology

Magnússon, S.H.; Gunnlaugsdóttir, Helga; Loveren, Henk Van; Holm, F.; Kalogeras, N.; Leino, O.; Luteijn, Michiel; Odekerken, G.; Pohjola, Mikko; Tijhuis, Marja; Tuomisto, Jouko; Ueland, Øydis; White, B.C.; Verhagen, Hans

doi:10.1016/j.fct.2011.06.005

Cited by 26 publications

(20 citation statements)

References 36 publications

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“…The development of new electrochemical sensors for organic anion detection on the base of abiotic receptors is highly demanded in many areas of science and technology, i.e., in food chemistry, wine production, clinical analysis, and biotechnology where various organic acids are detected as biomarkers of important biochemical processes, e.g., microbial spoilage, fermentation and food quality assessment 16–18. Carboxylic acids are found in liquid fertilizers and compost 19 and they are frequently used in pharmaceutical and cosmetics industries 20, 21.…”

Section: Introductionmentioning

confidence: 99%

Organic Acid and DNA Sensing with Electrochemical Sensor Based on Carbon Black and Pillar[5]arene

et al. 2016

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Electrochemical sensor has been proposed on the base of glassy carbon electrode (GCE) modified with carbon black (CB) and pillar[5]arene (P[5]A). The characteristics of the peak currents were found to be sensitive to the incubation of the sensor in organic acid and DNA solution. The detection of n×(10−8–10−5) M of organic acid and down to (1–5)×10−18 g of DNA was attributed to the effect of the analytes on the aggregation and relative stability of oxidized and reduced forms of P[5]A. No signal interference with the alkali and alkali‐earth metal ions was found. The electrochemical sensor was tested in the detection of specific DNA interactions, i.e. reactive oxygen species damage and intercalating pharmaceuticals detection.

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Section: Introductionmentioning

confidence: 99%

Organic Acid and DNA Sensing with Electrochemical Sensor Based on Carbon Black and Pillar[5]arene

et al. 2016

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“…Thus, a reasonable response to a rare, catastrophic risk can have the unintended consequence of increasing a known, but less severe annual harm. There is a continuing need, particularly in the field of food safety, to move away from one-risk-at-atime assessments that isolate population effects and to move toward multioutcome risk-benefit analyses (14). One example is the simultaneous analysis of the benefits of fish consumption (for improved neural development and pre vention of cardiovascular heart disease and stroke) and the risk associated with methylmercury consumption (adverse effects on neural development during prenatal exposure) (24).…”

Section: Discussionmentioning

confidence: 99%

Responding to Bioterror Concerns by Increasing Milk Pasteurization Temperature Would Increase Estimated Annual Deaths from Listeriosis

Stasiewicz

Martin

Laue

et al. 2014

Journal of Food Protection

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In a 2005 analysis of a potential bioterror attack on the food supply involving a botulinum toxin release into the milk supply, the authors recommended adopting a toxin inactivation step during milk processing. In response, some dairy processors increased the times and temperatures of pasteurization well above the legal minimum for high temperature, short time pasteurization (72 °C for 15 s), with unknown implications for public health. The present study was conducted to determine whether an increase in high temperature, short time pasteurization temperature would affect the growth of Listeria monocytogenes, a potentially lethal foodborne pathogen normally eliminated with proper pasteurization but of concern when milk is contaminated postpasteurization. L. monocytogenes growth during refrigerated storage was higher in milk pasteurized at 82 °C than in milk pasteurized at 72 °C. Specifically, the time lag before exponential growth was decreased and the maximum population density was increased. The public health impact of this change in pasteurization was evaluated using a quantitative microbial risk assessment of deaths from listeriosis attributable to consumption of pasteurized fluid milk that was contaminated postprocessing. Conservative estimates of the effect of pasteurizing all fluid milk at 82 °C rather than 72 °C are that annual listeriosis deaths from consumption of this milk would increase from 18 to 670, a 38-fold increase (8.7- to 96-fold increase, 5th and 95th percentiles). These results exemplify a situation in which response to a rare bioterror threat may have the unintended consequence of putting the public at increased risk of a known, yet severe harm and illustrate the need for a paradigm shift toward multioutcome risk benefit analyses when proposing changes to established food safety practices.

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“…The project started in 2009. A set of 6 'state of the art' papers covering the above areas, an introductory paper and the final integration paper were published in early 2012 Luteijn et al, 2012;Magnússon et al, 2012;Pohjola et al, 2012;Tijhuis et al, 2012a;Ueland et al, 2012;Verhagen et al, 2012b;Tijhuis et al, 2012b). More information can be obtained at: http://en.opasnet.org/w/ Bepraribean.…”

Section: Tier 2 Qualitative Integration Of Benefits and Risksmentioning

confidence: 99%

Critical appraisal of the assessment of benefits and risks for foods, ‘BRAFO Consensus Working Group’

Boobis

Chiodini

Hoekstra

et al. 2013

Food and Chemical Toxicology

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State of the art in benefit–risk analysis: Food microbiology

Cited by 26 publications

References 36 publications

Organic Acid and DNA Sensing with Electrochemical Sensor Based on Carbon Black and Pillar[5]arene

Organic Acid and DNA Sensing with Electrochemical Sensor Based on Carbon Black and Pillar[5]arene

Responding to Bioterror Concerns by Increasing Milk Pasteurization Temperature Would Increase Estimated Annual Deaths from Listeriosis

Critical appraisal of the assessment of benefits and risks for foods, ‘BRAFO Consensus Working Group’

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