All food processes have a residual risk, and zero risk does not exist for food pathogens

An article in Current Opinion in Food Science (Volume 39, June 2021, Pages 83-92 by  Zwietering, Garre, Wiedmann, and Buchanan) discusses why all foods have an inherent residual risk. As risk-based approaches are increasingly recognized and used to manage food safety hazards, their implementation requires recognition and appreciation of residual risk. Because foodborne pathogens are endemic to most food systems, a situation of zero risk in food production is unattainable with the technology available nowadays, and a residual risk always remains. Microbial Risk Assessment (MRA) makes a clear distinction between hazard and risk. Nowadays, the MRA methodology is one of the tools used by food industries and regulatory bodies to estimate the risk associated with different food products. Assessment of residual risks (e.g., for produce) will also facilitate future risk-benefit analyses (e.g., population-level foodborne disease risk versus nutritional benefits associated with affordable produce) that will help define acceptable residual risk. Testing is a verification method but not a control method.@ https://www.sciencedirect.com/science/article/pii/S2214799320301739