1. Example 4: Example of a Risk Based Microbiological Criterion for food/pathogen with a high prevalent pathogen Jens Kirk Andersen Maarten Nauta Annette Perge Andrea Regina de Oliveira Silva Amy Gassama Sow Diana Ximena Correa Florencia Antillón Guerrero Niels Nielsen Simone Machado

2. National Food Institute, Technical University of Denmark Drafting team: Colombia Costa Rica Denmark Senegal ALA

3. National Food Institute, Technical University of Denmark The principle is simple: Take a sample Do the testing Perform a risk assessment on the result Compare the risk to the avarage (baseline) risk Acceptability of the food is conditioned on the relative risk

4. National Food Institute, Technical University of Denmark Requirements: More practical when the pathogen is highly prevalent A quantitative microbiological risk assessment (QMRA) must be established Knowledge on the average (base-line) occurrence must be established

5. National Food Institute, Technical University of Denmark Example 4: Campylobacter in Poultry Example chosen for following reasons: –High prevalence –A QMRA has been established –A quantitative method is developed

6. National Food Institute, Technical University of Denmark The result of the calculation is a relative risk Decision on acceptability is depending on the relation of the risk to the average risk – the base-line risk We are not calculating the absolute risk This way an unforeseen factor, or an underestimated or overestimated effect in the RA-model will be evened out

7. National Food Institute, Technical University of Denmark Purpose The purpose is to contribute to an Appropriate Level of Protection with specific reference to the occurrence of Campylobacter in poultry

8. National Food Institute, Technical University of Denmark Who could implement the criterion? The competent authorities, - but could possibly also be the food business operator.

9. National Food Institute, Technical University of Denmark Product: Broiler carcasses, either fresh or frozen. Organism: Campylobacter spp.

10. National Food Institute, Technical University of Denmark Sampling plan 20 single samples of neck-skin (or carcasss/rinsage) are sampled. At least 10 grams of neck-skin should be collected.

11. National Food Institute, Technical University of Denmark Analytical Method Each sample is homogenized and 10-fold dilutions are prepared and tested quantitatively for Campylobacter spp. according to ISO 10272-2 –(Microbiology of food and animal feeding stuffs -- Horizontal method for detection and enumeration of Campylobacter spp. -- Part 2: Colony-count technique).

12. National Food Institute, Technical University of Denmark Interpretation of results:

13. National Food Institute, Technical University of Denmark Limit of acceptance Relative risk = 10 –This is strictly a risk management decision!

14. National Food Institute, Technical University of Denmark Action in case of non-compliance: Option 1: The batch is rejected for human consumption, and withdrawn. Option 2: The batch is be subjected to heat treatment. Option 3: The batch may be subjected to decontamination. The acceptable effect of decontamination may be defined, i.e. a 2 log reduction.

15. National Food Institute, Technical University of Denmark Thank you for your attention!