Foodsafety objectives - Is there a zero-risk?

The development of Food Safety Objectives (FSO) in the framework of FAO/WHO Coder Alimentarius is based on the newly introduced concept of Risk Analysis. It consists of Risk Assessment, Risk Management and Risk Communication. The concept is equally applicable in food toxicology and food microbiology and supplements traditional methods of setting safety limits. The essential difference between its application in both fields is the dynamic behavior of microorganisms and the differentiated host-agent relationship. Food Safety Objectives are derived from risk assessment and the formulation of an acceptable level of risk. Food Safety Objectives put food processors in a position to determine performance criteria for food processes and to calculate a comparable food safety.