PROBABILITY OF FOOD CONTAINING AN INFECTIOUS DOSE Probablity of Contamination of Raw Product per Serving How effective is the post-processing control system?. PROBABILITY OF EXPOSURE TO
Trang 1ĐÁNH GIÁ ĐỊNH TÍNH VÀ BÁN ĐỊNH LƯỢNG
1 Đánh giá nguy cơ của người dân thành phố Nha Trang đối với mối nguy Clostridium do tiêu thụ đồ hộp thịt
Trang 2nguy DEHP do tiêu thụ nước quả đục
Trang 33 Đánh giá nguy cơ của người dân thành phố Nha Trang đối với mối nguy Solanin do tiêu thụ khoai tây
Trang 4Acrylamide do snack khoai tây chiên.
Trang 55 Đánh giá nguy cơ của người dân thành phố Nha Trang đối với mối
nguy Histamin do tiêu thụ nước mắm
1 Hazard Severity
2
If "OT HER" enter a percentage value betw een 0 (none) and 100 0,0000%
If "other", what is the inc rease (multiplic -ative) needed to reac h an
3
If "OT HER" enter a value that indicates the extent of risk
If "other", enter a value that indic ates the extent of risk inc rease 1,00E-03
If "OT HER" enter "number
of days between a 100g 10
5 If "OT HER" enter a percentage value betw een 0 (none) and 100
Population c onsidered:
9 329.279
If "OTHER" please spec ify:
82.320 RISK RANK ING 77
( 0 to 100)
total predicted illnesses/annum in population of interest 2,25E+07
A SUSCEPTIBILITY AND SEVERITY C PROBABILITY OF FOOD CONTAINING AN INFECTIOUS DOSE
Probablity of Contamination of Raw Product per Serving
How effective is the post-processing control system?
What increase in the post-procssing contamination level would cause infection or intoxication to the average consumer?
How susceptible is the population of interest ?
B PROBABILITY OF EXPOSURE TO FOOD
Frequency of Consumption
Effect of preparation before eating
Size of Consuming Population
probability of illness per day per
consumer of interest (Pinf x
Pexp)
RISK ESTIMATES
1,00E+00
Is there potential for recontamination after processing ?
Proportion of Population Consuming the Product
Trang 6thụ thanh long nhập khẩu từ Việt Nam
1 Hazard Severity
2
If "OT HER" enter a percentage value betw een 0 (none) and 100 0,0000%
If "other", what is the inc rease (multiplic -ative) needed to reac h an
3
If "OT HER" enter a value that indicates the extent of risk
If "other", enter a value that indic ates the extent of risk inc rease 1,00E-03
If "OT HER" enter "number
of days between a 100g 10
5 If "OT HER" enter a percentage value betw een 0 (none) and 100
Population c onsidered:
9 317.000.000
If "OTHER" please spec ify:
301.150.000 RISK RANK ING 44
( 0 to 100)
total predicted illnesses/annum in population of interest 1,36E+05
A SUSCEPTIBILITY AND SEVERITY C PROBABILITY OF FOOD CONTAINING AN INFECTIOUS DOSE
Probablity of Contamination of Raw Product per Serving
How effective is the post-processing control system?
What increase in the post-procssing contamination level would cause infection or intoxication to the average consumer?
How susceptible is the population of interest ?
B PROBABILITY OF EXPOSURE TO FOOD
Frequency of Consumption
Effect of preparation before eating
Size of Consuming Population
probability of illness per day per
consumer of interest (Pinf x
Pexp)
RISK ESTIMATES
2,47E-05
Is there potential for recontamination after processing ?
Proportion of Population Consuming the Product
Trang 77 Đánh giá nguy cơ của người dân Bờ Biển Ngà đối với mối nguy
Aflatoxin do tiêu thụ gạo nhập khẩu từ Việt Nam
1 Hazard Severity
2
If "OT HER" enter a percentage value betw een 0 (none) and 100 0,0000%
If "other", what is the inc rease (multiplic -ative) needed to reac h an
3
If "OT HER" enter a value that indicates the extent of risk
If "other", enter a value that indic ates the extent of risk inc rease 8,00E-01
If "OT HER" enter "number
of days between a 100g 10
5 If "OT HER" enter a percentage value betw een 0 (none) and 100
Population c onsidered:
9 20.320.000
If "OTHER" please spec ify:
15.240.000 RISK RANK ING 74
( 0 to 100)
total predicted illnesses/annum in population of interest 1,27E+07
A SUSCEPTIBILITY AND SEVERITY C PROBABILITY OF FOOD CONTAINING AN INFECTIOUS DOSE
Probablity of Contamination of Raw Product per Serving
How effective is the post-processing control system?
What increase in the post-procssing contamination level would cause infection or intoxication to the average consumer?
How susceptible is the population of interest ?
B PROBABILITY OF EXPOSURE TO FOOD
Frequency of Consumption
Effect of preparation before eating
Size of Consuming Population
probability of illness per day per
consumer of interest (Pinf x
Pexp)
RISK ESTIMATES
9,12E-03
Is there potential for recontamination after processing ?
Proportion of Population Consuming the Product
Trang 8mối nguy Thuỷ ngân do tiêu thụ cá ngừ nhập khấu từ Việt Nam
1 Hazard Severity
2
If "OT HER" enter a percentage value betw een 0 (none) and 100 0,0000%
If "other", what is the inc rease (multiplic -ative) needed to reac h an
3
If "OT HER" enter a value that indicates the extent of risk
If "other", enter a value that indic ates the extent of risk inc rease 8,00E-01
If "OT HER" enter "number
of days between a 100g 10
5 If "OT HER" enter a percentage value betw een 0 (none) and 100
Population c onsidered:
9 39.000.000
If "OTHER" please spec ify:
0 RISK RANK ING 95
( 0 to 100)
total predicted illnesses/annum in population of interest 0,00E+00
A SUSCEPTIBILITY AND SEVERITY C PROBABILITY OF FOOD CONTAINING AN INFECTIOUS DOSE
Probablity of Contamination of Raw Product per Serving
How effective is the post-processing control system?
What increase in the post-procssing contamination level would cause infection or intoxication to the average consumer?
How susceptible is the population of interest ?
B PROBABILITY OF EXPOSURE TO FOOD
Frequency of Consumption
Effect of preparation before eating
Size of Consuming Population
probability of illness per day per
consumer of interest (Pinf x
Pexp)
RISK ESTIMATES
1,42E-01
Is there potential for recontamination after processing ?
Proportion of Population Consuming the Product
Trang 99 Đánh giá nguy cơ của người dân Trung Quốc đối với mối nguy DDT do
tiêu thụ dưa hấu nhập khẩu từ Việt Nam
1 Hazard Severity
2
If "OT HER" enter a percentage value betw een 0 (none) and 100 0,0000%
If "other", what is the inc rease (multiplic -ative) needed to reac h an
3
If "OT HER" enter a value that indicates the extent of risk
If "other", enter a value that indic ates the extent of risk inc rease 8,00E-01
If "OT HER" enter "number
of days between a 100g 10
5 If "OT HER" enter a percentage value betw een 0 (none) and 100
Population c onsidered:
9 1.355.700.000
If "OTHER" please spec ify:
1.287.915.000 RISK RANK ING 69
( 0 to 100)
total predicted illnesses/annum in population of interest 1,93E+08
A SUSCEPTIBILITY AND SEVERITY C PROBABILITY OF FOOD CONTAINING AN INFECTIOUS DOSE
Probablity of Contamination of Raw Product per Serving
How effective is the post-processing control system?
What increase in the post-procssing contamination level would cause infection or intoxication to the average consumer?
How susceptible is the population of interest ?
B PROBABILITY OF EXPOSURE TO FOOD
Frequency of Consumption
Effect of preparation before eating
Size of Consuming Population
probability of illness per day per
consumer of interest (Pinf x
Pexp)
RISK ESTIMATES
8,22E-03
Is there potential for recontamination after processing ?
Proportion of Population Consuming the Product
Trang 10tiêu thụ cá tra nhập khẩu từ Việt Nam
1 Hazard Severity
2
If "OT HER" enter a percentage value betw een 0 (none) and 100 0,0000%
If "other", what is the inc rease (multiplic -ative) needed to reac h an
3
If "OT HER" enter a value that indicates the extent of risk
If "other", enter a value that indic ates the extent of risk inc rease 8,00E-01
If "OT HER" enter "number
of days between a 100g 10
5 If "OT HER" enter a percentage value betw een 0 (none) and 100
Population c onsidered:
9 492.900.000
If "OTHER" please spec ify:
468.255.000 RISK RANK ING 0
( 0 to 100)
total predicted illnesses/annum in population of interest 0,00E+00
A SUSCEPTIBILITY AND SEVERITY C PROBABILITY OF FOOD CONTAINING AN INFECTIOUS DOSE
Probablity of Contamination of Raw Product per Serving
How effective is the post-processing control system?
What increase in the post-procssing contamination level would cause infection or intoxication to the average consumer?
How susceptible is the population of interest ?
B PROBABILITY OF EXPOSURE TO FOOD
Frequency of Consumption
Effect of preparation before eating
Size of Consuming Population
probability of illness per day per
consumer of interest (Pinf x
Pexp)
RISK ESTIMATES
0,00E+00
Is there potential for recontamination after processing ?
Proportion of Population Consuming the Product