From Hazard to Risk - Assessing the Risk

Charlotte Bernhard Madsen, Geert Houben, Sue Hattersley, René W.R. Crevel, Ben C. Remington, Joseph L. Baumert

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Abstract

Regulatory thresholds for allergenic foods have not yet been developed. This means that public and industrial risk managers do not have regulatory thresholds to decide if a content or level of contamination is acceptable or not. For a long time, data have been inadequate to define safe thresholds for food allergens. More and more challenge data from food allergic patients are now available, and this opens the possibility to perform more advanced food allergy safety and risk assessments. These can be used to inform risk management decisions and ultimately to form the basis for regulatory thresholds. In the chapter we describe three different approaches for safety/risk assessment based on no/low observed adverse effect level, benchmark dose, or probabilistic modeling. These methods are illustrated by examples from real life and the possibilities and limitations are discussed.

Original languageEnglish (US)
Title of host publicationRisk Management for Food Allergy
PublisherElsevier Inc.
Pages101-126
Number of pages26
ISBN (Print)9780123819888
DOIs
StatePublished - Nov 1 2013

Fingerprint

risk assessment
Hazards
lowest observed effect level
risk managers
Food
food allergies
safety assessment
risk management
allergens
Risk assessment
No-Observed-Adverse-Effect Level
Benchmarking
Food Hypersensitivity
Food Safety
Risk Management
Allergies
Allergens
dosage
Risk management
Safety

Keywords

  • Food allergy
  • Margin of exposure
  • Probabilistic modeling
  • Risk assessment
  • Safety assessment
  • Uncertainty factors

ASJC Scopus subject areas

  • Medicine(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Madsen, C. B., Houben, G., Hattersley, S., Crevel, R. W. R., Remington, B. C., & Baumert, J. L. (2013). From Hazard to Risk - Assessing the Risk. In Risk Management for Food Allergy (pp. 101-126). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-381988-8.00006-3

From Hazard to Risk - Assessing the Risk. / Madsen, Charlotte Bernhard; Houben, Geert; Hattersley, Sue; Crevel, René W.R.; Remington, Ben C.; Baumert, Joseph L.

Risk Management for Food Allergy. Elsevier Inc., 2013. p. 101-126.

Research output: Chapter in Book/Report/Conference proceedingChapter

Madsen, CB, Houben, G, Hattersley, S, Crevel, RWR, Remington, BC & Baumert, JL 2013, From Hazard to Risk - Assessing the Risk. in Risk Management for Food Allergy. Elsevier Inc., pp. 101-126. https://doi.org/10.1016/B978-0-12-381988-8.00006-3
Madsen CB, Houben G, Hattersley S, Crevel RWR, Remington BC, Baumert JL. From Hazard to Risk - Assessing the Risk. In Risk Management for Food Allergy. Elsevier Inc. 2013. p. 101-126 https://doi.org/10.1016/B978-0-12-381988-8.00006-3
Madsen, Charlotte Bernhard ; Houben, Geert ; Hattersley, Sue ; Crevel, René W.R. ; Remington, Ben C. ; Baumert, Joseph L. / From Hazard to Risk - Assessing the Risk. Risk Management for Food Allergy. Elsevier Inc., 2013. pp. 101-126
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