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This review focuses on risk management issues applied to mycotoxins and, in particular, the Codex Alimentarius recommendations for microbiological hazards are considered. Mycotoxins are chemical hazards from microbiological origin, thus some parallelisms can be found. Firstly, a revision of main points regarding risk assessment is done. Then, the existing control measures for risk management of mycotoxins...
This article is based on a background paper prepared for the ILSI Europe workshop on “The impact of Food Safety Objectives on Microbiological Food Safety Management”. It describes the how the concept of “Food Safety Objectives” (FSOs) can be used to target HACCP plans. FSOs describe the level of a hazard at the moment of consumption, they are considered to be “acceptable levels” of pathogens. Control...
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