Miller Magazine Issue: 119 November 2019

18 NEWS MILLER / NOVEMBER 2019 can easily contaminate the receiving pit and other areas with droppings that usually contain Salmonella. Water may come in contact with the grain in two points: at irrigation in the field and for moistening the grain before milling, in the mill. In both cases water may contaminate the grain and flour if it contains biological hazards (and chemical hazards too). Regarding chemical hazards, mycotoxins mentioned above, consist an important risk element associated with the grain. Other ingredient-related chemical hazards are: 1) pesticide residues and heavy metals, 2) radiological hazards in ingredi- ents sourced from areas near a nuclear accident, 3) ingredients contaminated with food allergens, 4) alkaloids of the weeds and 5) migration of chemical substances from materials like packaging. As for process-related chemical hazards a com- mon finding of concern is undeclared food allergens due to mislabeling or cross-contact. A case that resulted into a recall in Greece involved soy allergen found in wheat flour, caused by cross-contact in lines and storage silos of the grains. Other process-related common cases include: a) improper addition or over dosage of fortificants or other additives, b) contamina- tion with cleaners or sanitizers, c) use of contaminated water supply and d) residues of fungicides, pesticides, insecticides and lubricants. Physical hazards include all foreign bodies such as sticks, stones, sand, glass, plastic, metal, insects, hair, impurities, wood, paint etc. The foreign matters usually are a result of building or equipment that are poorly designed or selected. In other cases, foreign matters are a result of preventive meas- ures that are poorly applied like pest exclusion, pest manage- ment, cleaning, maintenance etc. Last but not least risks associated with economically moti- vated adulteration must be taken into account. Following the identification of hazards in concern, managers must characterize each associated risk by integrating exposure assessment (how likely?) and hazard characterization (how se- vere?). For risk characterization, a quantitative risk assessment may be performed, where numerical values are assigned to severity and likelihood of occurrence which multiplied together establish a risk score. Alternatively, a qualitative approach can be chosen, using a matrix for assessing risk like the one pro- posed by FAO/WHO (2009) and seen in Table 3. OUTCOMES OF RISK ASSESSMENT Risk characterization is the final step in the risk assessment process. Risk assessment results allow each facility to decide how to manage its own unique risks, since risk assessment is commonly undertaken to help risk managers understand which, if any, intervention strategies can best serve the needs of food safety or if current risk management actions are ade- quate. Any hazard that has been determined as of “High” or of “Very high” risk must be controlled by risk management as to be reduced. After all, risk assessment and risk management, are all about choosing the best way to reduce risks and protect the public health. BIBLIOGRAPHY FAO [Food and Agricultural Organization of the United Nations], 1999. Principles and guidelines for the conduct of microbiologi- cal risk assessment. In Codex Alimentarius Food Hygiene Basic Texts, 2nd edition, pp. 53–62, Rome. FAO/WHO [Food and Agriculture Organization of the United Nations/World Health Organization], 2007. Codex Alimentari- us principles for risk analysis, (Procedural Manual of the Codex Alimentarius Commission), Seventeenth Edition, pp. 112-190. Joint FAO/WHO Food Standards Programme, Rome. FAO/WHO [Food and Agriculture Organization of the United Nations/World Health Organization], 2009. Risk Characterization of Microbiological Hazards in Food: Guidelines. Microbiological Risk Assessment Series No. 17, Rome. Harris, L. J., and S. Yada, 2019. Flour and cereal grain prod- ucts: foodborne illness outbreaks and product recalls [Tables and references]. In Flour & Cereal Grains – Outbreaks and Recalls. Updated 2/26/2019. U.S. FDA [U.S. Food and Drug Administration], 2014. Haz- ard analysis and risk- based preventive controls for human food: Draft guidance for industry. Published online at www.fda.gov/ downloads/Food/Guidance Regulation/UCM517402.pdf. FDA, Silver Spring, MD. Likelihood of entry and exposure A: Almost certain Moderate risk High risk Very high risk Very high risk Very high risk B: Likely Moderate risk High risk High risk Very high risk Very high risk C: Possible Low risk Moderate risk High risk Very high risk Very high risk D: Unlikely Low risk Low risk Moderate risk High risk Very high risk E: Rare Low risk Low risk Moderate risk High risk High risk 1 Insignificant 2 Minor 3 Moderate 4 Major 5 Catastrophic Consequences of entry and exposure Table 1. Tabulation of risk as a combination of likelihood and impact (FAO/WHO, 2009)