Methodology and application for health risk classification of chemicals in foods based on risk matrix.

Author: Ping Ping ZHOU ^{1
,

2} ; Zhao Ping LIU ¹ ; Lei ZHANG ¹ ; Ai Dong LIU ¹ ; Yan SONG ¹ ; Ling YONG ¹ ; Ning LI ¹ ;
Author Information

1. China National Center for Food Safety Risk Assessment, Beijing 100022, China
2. Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing 100021, China.
Publication Type:Letter
MeSH: Consumer Product Safety; Food; classification; Food Analysis; methods; statistics & numerical data; Humans; Likelihood Functions; Risk Assessment; Trans Fatty Acids; adverse effects; analysis
From: Biomedical and Environmental Sciences 2014;27(11):912-916
CountryChina
Language:English
Abstract: The method has been developed to accurately identify the magnitude of health risks and provide scientific evidence for implementation of risk management in food safety. It combines two parameters including consequence and likelihood of adverse effects based on risk matrix. Score definitions and classification for the consequence and the likelihood of adverse effects are proposed. The risk score identifies the intersection of consequence and likelihood in risk matrix represents its health risk level with different colors: 'low', 'medium', 'high'. Its use in an actual case is shown.