3. Fusarium mycotoxins in cereals - Plant Research International ...

Risk characterisation is the integration of hazard identification, hazard characterisation and
exposure assessment into a qualitative and/or quantitative estimation of severity and
occurrence of the adverse effects likely to occur in a given population, including attendant
uncertainties. Risk characterisation can also be the establishment of levels of daily exposure
at which the risk is insignificant over a lifetime (i.e. the exposure needs to be below the
TDI or other measure of safe dose). For example, the mean exposure assessment figures
can be compared with the PMTDIs mentioned earlier, but also calculated maximum
intakes for specific population groups can be evaluated.
Risk management is defined as the process of weighing policy alternatives to accept,
minimise or reduce assessed risks and to select and implement appropriate control options
including the establishment and enforcement of maximum levels of mycotoxins in foods.
Risk communication is an interactive process of exchange of information and opinion
concerning risk among risk assessors, risk managers and other interested parties.
5.3 HACCP principles as a tool in the prevention of
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Fusarium mycotoxins in the cereal chain
O.E. Scholten
HACCP stands for Hazard Analysis and Critical Control Points and can be defined as a
system of food safety control based on the systematic identification and assessment of
hazards in foods and the definition of means to control them (Park et al., 1999). It is a
preventive, rather than a reactive, tool that places the protection of the food supply from
microbial, chemical and physical hazards into the hands of food management systems.
Prevention through pre-harvest management is the best method for controlling mycotoxin
contamination; however, should contamination occur, the hazards associated with the
toxins must be managed through post-harvest procedures, if the product is to be used for
food and feed purposes. In an ideal integrated management system, mycotoxin hazards
would be minimised during production, harvesting, processing and distribution (Lopez-
Garcia & Park, 1998; FAO, 1979, 2001).
The HACCP concept consists of the following seven principles, which will be explained in
more detail regarding the problems encountered in the complexity of Fusarium
mycotoxins in the cereal chain:
• Conduct a hazard analysis
• Determine the critical control points