11/4/23, 4:09 PM Penilaian Risiko Mikrobiologi - Jaminan Mutu & Keamanan Pangan

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Penilaian Risiko Mikrobiologis

MRA menyediakan alat ilmiah yang komprehensif untuk
mengatasi patogen bawaan makanan.

Mengurangi risiko patogen bawaan

makanan merupakan bagian penting dari
tanggung jawab setiap produsen
makanan untuk melindungi pelanggan
dan bisnisnya. Yang paling penting
adalah mengidentifikasi dan mengatur
makanan yang mungkin membuat seseorang sakit. Penilaian risiko
mikrobiologi (MRA) dapat digunakan secara efektif sebagai alat
untuk mengelola risiko yang ditimbulkan oleh bahaya mikrobiologi
bawaan makanan. MRA bertindak sebagai kerangka dasar untuk
sistem keamanan pangan modern dan membantu mengidentifikasi
potensi bahaya mikroba dan kemungkinan dampak buruk yang
timbul dari konsumsi makanan yang mengandung mikroba patogen
dan/atau racun mikroba. MRA juga membantu mengidentifikasi
strategi pengendalian atau pengelolaan yang membantu
mengurangi potensi risiko mikroba dalam makanan.

Penilaian risiko memainkan peran penting dalam keseluruhan

proses analisis risiko, yang terdiri dari tiga komponen: penilaian
risiko, manajemen risiko, dan komunikasi risiko (diilustrasikan pada
Gambar 1 di bawah) , sebagaimana dianjurkan oleh Codex
Alimentarius Commission (CODEX) yang dibentuk oleh Codex
Alimentarius Commission (CODEX) Organisasi Kesehatan Dunia
(WHO) dan Organisasi Pangan dan Pertanian (FAO) pada tahun
1990an.

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Penilaian risiko membantu dalam menetapkan standar keamanan

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pangan, sedangkan manajemen risiko mengevaluasi pengambilan
keputusan risiko yang berkaitan dengan kesehatan manusia.
Komunikasi risiko, di sisi lain, memastikan bahwa logika, hasil,
signifikansi, dan batasan penilaian risiko dipahami dengan jelas
oleh penilai risiko, manajer risiko, dan pemangku kepentingan.
Ketiga komponen ini saling bergantung dan harus bekerja sama
untuk mendapatkan hasil yang lebih baik.

Penilaian Risiko Mikroba

Identifikasi bahaya. Identifikasi bahaya adalah langkah pertama
dalam penilaian risiko. Hal ini membantu dalam mengidentifikasi
mikroorganisme potensial yang dapat menimbulkan dampak buruk
terhadap kesehatan yang mungkin terdapat pada makanan dan/atau
proses tertentu. Secara umum, bahaya mikroba ini diidentifikasi dari
database yang tersedia untuk umum seperti literatur yang
dipublikasikan, studi epidemiologi, laporan penyakit bawaan
makanan, dll. Hal ini juga memberikan informasi seperti jenis
penyakit yang disebabkan (misalnya, akut atau kronis), cara di mana
mikroorganisme (s) mempengaruhi pejamu (misalnya,
mikroorganisme vs. produk sampingan toksinnya), dan populasi

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target yang rentan (anak-anak, wanita hamil, individu dengan

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sistem imun lemah, dll.). Baik pengalaman maupun data analitis
sangat penting untuk mengidentifikasi bahaya mikroba yang
realistis. Untuk pendekatan yang realistis, bahaya harus
diidentifikasi dari sumbernya (misalnya, yang ditularkan melalui air
atau makanan). Selain itu, identifikasi bahaya harus mencakup
penilaian dampak bahaya terhadap kesehatan manusia seperti
kapan, di mana, bagaimana, dan lain-lain.

Hazard characterization. In MRA, the hazard characterization step

provides a qualitative or quantitative description of the severity and
duration of adverse health effects that may result from the
ingestion of a group of microorganism(s) or the toxin byproduct in
food. In short, the step determines the relationship between a
pathogen and any related adverse effect. At this point, the severity
of the health effect also must be considered.

Exposure assessment. The goal of the exposure assessment is to

evaluate the qualitative or quantitative probability of
microorganism(s) or the toxin byproduct in a food product at the
time of consumption. This also includes the probability of
microorganism(s) or the toxin as exposures from other sources
including space. Additionally, the microbiological exposure
assessment should include the interactive characterization of the
source(s), the route(s) of exposure, and the pathogen
prevalence/occurrence in the evaluation of the magnitude and
frequency of exposure to a microbial pathogen and/or the toxin.

Risk characterization. Risk characterization is the last step in MRA;

its purpose is to determine the quantitative and/or qualitative
estimation of the probability of occurrence and severity of known
potential adverse health effects in a given population. Here, the
exposure and dose-response assessments are integrated to
mathematically estimate the overall probability of the effect on
public health. This estimation is based on hazard identification,
hazard characterization, and exposure assessment.

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Applications of MRA LANGGANAN

As food safety management moves toward risk-based food
management, food manufacturers will need to provide evidence that
their foods comply with current safety standards. MRA helps risk
managers to properly manage a food safety system, evaluate risk
management options, implement food safety programs, prevent a
recall or outbreak, assure maximum food safety and advise on issues
of public health. It also aids in ensuring the transparency of
decision making and communication. Also, MRA helps industry to
scientifically develop HACCP plans.

Qualitative vs. Quantitative

The estimation of the probable microbial risk can be qualitative or
quantitative, based on the data and methods used. A qualitative
MRA might be established before a quantitative MRA in order to
give an idea of the potential magnitude of risk from foodborne
pathogens, and to indicate whether or not a more in-depth analysis
is needed to better understand the situation.

A quantitative microbial risk assessment (QMRA) can use either

deterministic or stochastic models for overall assessment. The
deterministic models do not include randomness whereas stochastic
models include components of randomness. Also, deterministic
models use single-point estimate values, whereas stochastic models
use statistical distributions of values as inputs. The QMRA is
recognized as a resource-intensive task requiring a
multidisciplinary approach. A variety of software tools are available
to support MRA.

The quality of the results of an MRA depends mainly on use of

appropriate data. These include pathogen data (e.g., strain,
virulence factors, generation time, antibiotic resistance, dosage,
etc.), food product (e.g., low moisture, high moisture, shelf stable,
etc.), process data (e.g., heat, extrusion, low acid, etc.), and
consumer data (e.g., handling practices, quantity of serving, human
susceptibility, etc.).

This information can be obtained from scientific publications (peer-

reviewed journals), databases from food industries, federal agencies

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(e.g., FDA, USDA, ComBase, etc.), international organizations (WHO,

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FAO, etc.), and consultation with food experts.

Additionally, data from clinical, epidemiological studies, as well as

surveillance and outbreak investigations can be used in the MRA. In
the absence of such suitable data, estimates of risks can be obtained
through attaining judgment from multiple experts.

There are, however, limitations. Depending on the complexity, the

MRA may or may not determine whether a microbial risk is
acceptable or not. The acceptable limit is based not only on
scientific data, but also on social, ethical, economic considerations
and it should be determined in discussions with all stakeholders.
Failure to do so may lead to improper estimates of risk. Also, there
are many scientific data gaps that limit the precision necessary for
quantitative risk assessment.

Summary
MRA helps managers better understand the interaction between
microorganisms, processes, foods, and human illness. MRA acts as a
comprehensive scientific tool to identify and manage the risks
posed by foodborne microbiological hazards with the objectives of
producing safer food, reducing the numbers of foodborne illnesses,
and facilitating domestic and international trade in food. Despite
the limitations of microbiological risk assessment, it is clear that
MRA provides a structured way of identifying and assessing
microbiological risks in food, thus easing the interactions between
decision makers, stakeholders, and the general public.

The author is Global Manager, Food Safety Services Innovation.

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