Risk profiles of pork and poultry meat were carried out using an Excel-based software program, Risk Ranger. It is a semi-quantitative risk estimator answering various questions relating to the probability of exposure to a hazard, susceptibility of the population of interest, severity of the illness caused by the hazard if present and probability of food containing an infectious dose. Therefore, qualitative and quantitative inputs were used to estimate and rank the risk of various hazards/food combinations. Risk scores provided by the tool were characterized as low, medium and high. Also, health risk was estimated separately, where needed, for low and high risk populations. 

This project aimed to conduct a through chain food safety risk profile for the Australian egg industry. This report identifies hazards that entered any point of the food chain for eggs and egg products produced in Australia and ranks them in terms of health risk to the consumer, hazards of potentially high risk where too little information exists for a confident ranking of risk and “what if” scenarios raised by risk managers during the expert consultations, potential management strategies for the identified high risk hazards, and product/pathogen combinations in which further risk analysis might be required by risk managers.

The Food and Drug Administration, Center for Food Safety and Applied Nutrition (FDA/CFSAN) contracted with Versar, Inc. (Springfield, VA), to conduct an external letter review of the report "Draft Risk Profile: Hepatitis A Virus Infection Associated with Consumption of Fresh and Fresh-Cut Produce" (Contract Number HHSF223200730231G, Task Order 2). On July 22, 2008, the report was sent to five experts with a request for comments by August 30, 2008. This is the peer review report of this risk profile. 

The Committee was asked by the Commission to establish a risk profile on the microbiological contamination of fruits and vegetables eaten raw. A risk profile, as defined by Codex Committee on Food Hygiene, is a description of a food safety problem and its context developed for the purpose of identifying those elements of a hazard or risk that are relevant to risk management decisions.

The Catfish Farmers of America asked Exponent to evaluate the risks associated with consumption of catfish as part of their program to ensure that American consumers purchase safe food. This risk profile was developed to summarize the available information relating to the potential risks from consuming catfish to provide a basis for making informed decisions. A risk profile is an internationally recognized tool that describes a specific issue within a food safety context. The risk profile summarizes the existing scientific information and helps risk managers prioritize the various issues.

This guidance document (CAC/GL 63-2007) includes preliminary microbiological risk management (MRM) activities, as well as identification, selection, implementation, monitoring and review of MRM options/activities.

This document includes:

Annex I: Suggested Elements to Include in a Microbiological Risk Profile

Annex II: Guidance on Microbiological Risk Management Metrics

Please note that CAC/GL 63 was adopted in 2007. However, Annex II of this document was adopted in 2008.

Risk profile for Enterobacter sakazakii in infant formula milk powder. Includes discussion of hazard identification, exposure assessment, hazard characterization, risk management, and detection methods. The abstract is freely available online, but access to the full text requires subscription or purchase

Risk profiles provide contextual and background information relevant to a food/hazard combination so that risk managers can make decisions and, if necessary, take further action. All risk profiles on this site are microbial. 

This website provides several risk profiles including but not limited to the following:

• Shiga Toxin-Producing Escherichia coli in Red Meat and Meat Products
• Shiga-like Toxin Producing Escherichia coli in Uncooked Comminuted Fermented Meat Products
• Salmonella (Non Typhoid) in Poultry (Whole and Pieces)
• Listeria monocytogenes in Processed Ready-to-Eat Meats
• Risk Profile: Mycobacterium bovis in Milk
• Toxoplasma gondii in Red Meat and Meat Products
• Norwalk-Like Virus in Mollusca (Raw)
• Campylobacter Jejuni/Coli in Poultry (Whole and Pieces)
• Listeria monocytogenes in Ice Cream
• Vibrio parahaemolyticus in Seafood
• Bacillus spp. in Rice
• Yersinia enterocolitica in Pork