Risk Evaluation

Introduction

XaRTA has extensive experience in Food Risk Assessment which is the first stage of Risk Analysis, an aspect that is essential for rigorous decisión-making in subsequent stages of Risk Management and Risck Communication.

Stages of risk assessment:

• Identification of Biotic and Abiotic Agents

• Dose-Response assessment model

• Determination of exposure to Pollutants

• Models of Probability of Risk Occurrence

This deep knowledge in food safety allows us to be partners of choice in the development and implementation of the following Diagnostic Kits:

  • Electronic sensors
  • Biosensors
  • Authentication and fraud

Assesment stages


Introduction

  • Introduction

This deep knowledge in food safety allows us to be partners of choice in the development and implementation of the following Diagnostic Kits:

  • Electronic sensors
  • Biosensors
  • Authentication and fraud

  • Biotics
  • Identification, detection and quantification of
    • pathogenic microorganisms
    • food spoilage microorganisms
    • GMOs
  • Improvement and / or development of new methods of identification, detection and quantification of GMOs and microorganisms
Methods Microorganisms

Conventional microbiology analysis:

  • Cultivos / Cultures

Molecular analysis:

  • PCR
  • PCR multiplex
  • Real-time PCR
  • RAPD-PCR
  • Real-time NASBA

Plasmid profile

  • Monilinia spp
  • Listeria monocytogenes
  • Salmonella
  • E.coli
  • S. aureus

  • Abiotics
  • Identification, detection and quantification of
    • residues and contaminants
    • indicators of oxidative stability
    • additives

Improvement and / or development of new analytical methods for the determination of abiotic compounds

Methods Residues and contaminants Indicators Additives
Traditional:

  • Chromatography

Non-conventional

  • Non-invasive sensors
  • Antibiotics
  • Hormones
  • Anabolizers
  • Tranquilizers
  • Antiparasitic agents
  • PCBs
  • Pesticides
  • Heavy metals
  • Hydrocarbons
  • Mycotoxins (ochratoxin A, …)
  • Acrylamide
  • Melamine
  • Nitrosamines
  • Biogenic amines
  • Cholesterol oxides
  • Triglycerides oxidized
  • Transition Metals
  • TBARS
  • Profile of oxidation-related compounds related to oxidation (Hexanal, Nonanal, 4 hydroxy-trans-2-nonenal, …)
  • Colorings
  • Inorganic and synthetic antioxidants
  • Nitrites
  • CO
  • BHA
  • BHT
  • TBHQ
  • Polyamines (putrescine, spermidine, spermine…)

  • Challenge Test

Study that evaluates the interaction between a food and a particular pathogen and / or a spoilage microorganism that has been intentionally inoculated into the product under certain environmental, processing, or packing conditions. Therefore, the study consists in simulating the behavior of a food during processing, distribution and subsequent handling knowing the actual assessment of the inoculated microorganism.

 

Furthermore, the challenge test is regulatory in specific food, according to point 2 of Article 3 and Annex II of Regulation EC 2073/2005 relative to microbiological criteria for foodstuffs.

 

Ar XaRTA, we have the experience and equipment necessary to perform these tests, as follows:

  1. We select microorganisms of interest for the product to be studied.
  2. We inoculate the selected microorganism into the product. We have been licensed to operate proprietary library of strains with technological properties or bioprotective properties and pathogenic strains.
  3. We establish the environmental, processing, packaging conditions, etc.
  4. We analytically identify microorganism levels throughout the study.
  5. We interpret the results.

Applications
Identification of microorganisms considered  as a risk for the food to be studied.
Capacity and / or rate of growth or inactivation of a microorganism in a food under certain conditions.
Establishing and / or verifying the shelf life and safe shelf life  of a food studied under certain conditions.
Validation of predictive microbiology models
Optimization and validation of technological processes
Development of new formulations or products

  • Predictive microbiology

Predictive microbiology consists in predicting, through mathematical models, the behavior of pathogenic and / or spoilage microorganisms in response to factors that occur in food production or processing operations.

Intrinsic food factors Intrinsic food factors Implicit factors of the microorganism Elaboration factors
  • nutrients
  • pH
  • redox potential
  • water activity
  • antimicrobials constituents
  • Atimicrobials structures
  • relative humidity
  • temperature
  • specific growth rate
  • synergism
  • antagonism
  • commensalism
  • cuting
  • washing
  • packaging
  • irradiation
  • pasteurization
  • others

 

At XaRTA, we apply the following stages for the development of predictive microbiology models:

1.  Methodological design.

 

2.  Collection of experimental information and from proprietary databases on predictive microbiology.

 

3.  Primary Model. It describes the changes in the number of microorganisms according to a certain amount of time under constant specific (growth / inhibition curve adjustment) conditions.

 

4.  Secondary Model. It describes the behavior of estimated parametres with the primary model based on changes in conditions (temperature, aw, pH, preservative, etc. …)

 

5.  Development of a software package. Integration of previous models in an interactive user-friendly software package for predictive purposes.

 

6.  Validation. The models must first be validated by techniques such as the challenge test. The study organism is inoculated into the food and then it is verified that it behaves in the same way as that provided by the program.

 

Using predictive the models. Once validated, predictive microbiology programs are very useful to predict the behavior of a microorganism just varying one of the factors that influence their ecology

Model Characteristics Examples
Kinetic Estimation of the parameters related to the growth or inactivation of pathogens or spoilage microorganisms in relation to time.

Growth rate model (μ)
Latency phase model (λ)
Inactivation model (D)

Probabilistic Estimation of the probability of growth / non-growth, production / non-production of toxins, etc. Growth boundaries model


Applications
Quantitative microbiological risk assessment (QMRA).
Assessment of compliance with microbiological criteria.
Design, reformulation and validation of products and / or processes.
Substantial economic and time savings in designing of new products or in risk assessment.
Decision making within the Hazard Analysis and Critical and Critical Control Points (HACCP).
Tool for the planning of laboratory experiments (challenge test, tests of shelf life and safe shelf life, etc.).

Challenge test


Study that evaluates the interaction between a food and a particular pathogen and / or a spoilage microorganism that has been intentionally inoculated into the product under certain environmental, processing, or packing conditions. Therefore, the study consists in simulating the behavior of a food during processing, distribution and subsequent handling knowing the actual assessment of the inoculated microorganism.

Furthermore, the challenge test is regulatory in specific food, according to point 2 of Article 3 and Annex II of Regulation EC 2073/2005 relative to microbiological criteria for foodstuffs.

Ar XaRTA, we have the experience and equipment necessary to perform these tests, as follows:

  1. We select microorganisms of interest for the product to be studied
  2. We inoculate the selected microorganism into the product. We have been licensed to operate proprietary library of strains with technological properties or bioprotective properties and pathogenic strains
  3. We establish the environmental, processing, packaging conditions, etc.
  4. We analytically identify microorganism levels throughout the study
  5. We interpret the results

 

Applications
Identification of microorganisms considered  as a risk for the food to be studied
Capacity and / or rate of growth or inactivation of a microorganism in a food under certain conditions
Establishing and / or verifying the shelf life and safe shelf life  of a food studied under certain conditions
Validation of predictive microbiology models
Optimization and validation of technological processes
Development of new formulations or products

Predictive microbiology

Study that evaluates the interaction between a food and a particular pathogen and / or a spoilage microorganism that has been intentionally inoculated into the product under certain environmental, processing, or packing conditions. Therefore, the study consists in simulating the behavior of a food during processing, distribution and subsequent handling knowing the actual assessment of the inoculated microorganism.

Furthermore, the challenge test is regulatory in specific food, according to point 2 of Article 3 and Annex II of Regulation EC 2073/2005 relative to microbiological criteria for foodstuffs.

Ar XaRTA, we have the experience and equipment necessary to perform these tests, as follows:

  1. We select microorganisms of interest for the product to be studied
  2. We inoculate the selected microorganism into the product. We have been licensed to operate proprietary library of strains with technological properties or bioprotective properties and pathogenic strains
  3. We establish the environmental, processing, packaging conditions, etc.
  4. We analytically identify microorganism levels throughout the study
  5. We interpret the results

 

Applications
Identification of microorganisms considered  as a risk for the food to be studied
Capacity and / or rate of growth or inactivation of a microorganism in a food under certain conditions
Establishing and / or verifying the shelf life and safe shelf life  of a food studied under certain conditions
Validation of predictive microbiology models
Optimization and validation of technological processes
Development of new formulations or products