Microbial risk assessment of Vibrio spp. in seafood products in Mexico

Microbial risk assessment of Vibrio spp. in seafood products in Mexico

Violeta T Pardío-Sedas, Karla M López-Hernández, José de Jesús Williams

Food-borne diseases are among the major public health problems that currently exist. Microbiological risk assessment is a process used to evaluate the hidden hazards in food, the likelihood of exposure to these hazards and their impact on public health. Risk assessment is performed in four steps: hazard identification, hazard characterization, assessment of exposure and risk characterization. According to the process/response microbial risk assessment is classified in two categories, qualitative and quantitative. The aim of this review is to underline the importance of implementing assessments in seafood that is usually consumed raw, strengthening access to good quality and safe food for the consumer’s benefit and to stress the necessity of microbiological risks assessments in Mexico.

2014

Enfermedad, México, Vibrio spp, alimentos marinos, seguridad alimentaria

10.21149/spm.v56i3.7348

Salud Pública de México

Instituto Nacional de Salud Pública

Public aspects of medicine