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OCCASION This publication has been made available to the public on the occasion of the 50th anniversary of the United Nations Industrial Development Organisation. DISCLAIMER This document has been produced without formal United Nations editing. The designations employed and the presentation of the material in this document do not imply the expression of any opinion whatsoever on the part of the Secretariat of the United Nations Industrial Development Organization (UNIDO) concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries, or its economic system or degree of development. Designations such as “developed”, “industrialized” and “developing” are intended for statistical convenience and do not necessarily express a judgment about the stage reached by a particular country or area in the development process. Mention of firm names or commercial products does not constitute an endorsement by UNIDO. FAIR USE POLICY Any part of this publication may be quoted and referenced for educational and research purposes without additional permission from UNIDO. However, those who make use of quoting and referencing this publication are requested to follow the Fair Use Policy of giving due credit to UNIDO. CONTACT Please contact [email protected] for further information concerning UNIDO publications. For more information about UNIDO, please visit us at www.unido.org UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION Vienna International Centre, P.O. Box 300, 1400 Vienna, Austria Tel: (+43-1) 26026-0 · www.unido.org · [email protected] RISK ASSESSMENT OF FOOD Biological Risk Assessment of the Dairy Sector in Lebanon UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION [1] V Biological risk assessment of Dairy Sector in Lebanon An output of the project: ASSISTANCE TO THE LEBANESE MEAT AND MILK PROCESSING SECTOR IN THEIR EFFORTS TO GAIN INCREASED MARKET ACCESS Financed by the Government of Italy | Page2 Copyright © 2009 by the United Nations Industrial Development Organization The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Secretariat of the United Nations Industrial Development Organization (UNIDO) concerning the legal status of any country, territory, city and area or of its authorities, or concerning the delimitation of its frontiers and boundaries. Designations such as “industrialized,” “developed” or “developing” countries are used for statistical convenience and do not necessarily express a judgment about the stage reached by a particular country or area in the development process. Mention of firm names or commercial products does not imply endorsement by UNIDO. This report is an outcome of the project” ASSISTANCE TO THE LEBANESE MEAT AND MILK PROCESSING SECTOR IN THEIR EFFORTS TO GAIN INCREASED MARKET ACCESS” (UE/LEB/04/159) carried out by UNIDO and the Ministry of Economy and Trade of the Republic of Lebanon. The report was prepared by the Agri-Business Development Branch of UNIDO. The project was funded by the Government of Italy | Page3 Table of Contents 1 INTRODUCTION ............................................................................................. 6 2 EXECUTIVE SUMMARY ..................................................................................... 7 3 SCOPE ....................................................................................................... 8 3.1 METHODOLOGY ............................................................................................ 8 3.2 LIMITATIONS AND CONSTRAINTS .......................................................................... 8 4 RECOMMENDATIONS....................................................................................... 9 5 FOOD-BORNE MICROBIAL PATHOGENS IN LEBANESE FOOD CHAIN .................................. 11 5.1 BACKGROUND ............................................................................................. 11 5.2 FOOD-BORNE PATHOGENS AND FOOD POISONING CASES .............................................. 13 5.3 EMERGENCE AND RE-EMERGENCE OF FOOD-BORNE PATHOGENS AND TOXINS IN LEBANON ........ 18 5.4 THE COST OF FOOD-BORNE DISEASES .................................................................... 18 6 RISK ANALYSIS ............................................................................................. 20 6.1 RISK ASSESSMENT ......................................................................................... 21 6.1.1 HAZARD IDENTIFICATION ................................................................................. 23 6.1.2 EXPOSURE ASSESSMENT .................................................................................. 38 6.1.3 HAZARD CHARACTERIZATION AND DOSE-RESPONSE ................................................... 44 6.1.4 RANKING AND FILTERING OF RISKS ....................................................................... 47 7 REFERENCES ................................................................................................ 48 8 APPENDICES ................................................................................................ 51 8.1 APPENDIX 1: ............................................................................................... 52 8.2 APPENDIX 2: ............................................................................................... 60 8.3 APPENDIX 3: ............................................................................................... 66 6.4 APPENDIX 4: ............................................................................................... 69 6.5 APPENDIX 5: ............................................................................................... 70 Abbreviations and Acronyms | Page4 CNRS National Council for Scientific Research CAC Codex Alimentarious Committee Cfu Colony forming unit EU European Union FSMS Food Safety Management System GHP Good Hygienic Practice GMP Good Manufacturing Practice HACCP Hazard Analysis Critical Control Point ISO International Organization for Standardization Lab Laboratory MD Medical Doctor MOPH Ministry Of Public Health NFSC Nutrition and Food Science NSTE National Short Term Expert LFSA Lebanese Food Safety Authority PAP Pan Arab Project QMS Quality Management System SRP Site Risk Potential TAC Total Aerobic Count UNIDO United Nations Industrial Development Organization USNRC United States National Research Centre NHHEUS National House Hold Expenditure and Utilization List of Tables Table 1: Food-Borne Diseases and Associated Complication, p11 | Page5 Table 2: Top-level components for the site selection model, p 23 Table 3: Identified hazards along the dairy chain in Lebanon and possible risk factors, p35 Table 4: Minimum infectious dose of various intoxicating cells, p 44 Table 5: Example of risk matrix for human health risks (risk characterization), p 46 Table 6: Risk ranking and filtering of some food sectors in Lebanon, p 48 List of Figures Fig. 1: Percentages of food poisoning cases in relation to source of contamination, p 14 Fig. 2a: Percentages of food and water borne diseases in relation to the type of microbe in Tripoli hospitals, p 15 Fig. 2b: Percentage of food borne cases in relation to the type of microbe in Ain-w-Zein Hospital, p 16 Fig. 3: Illustrative chart of interactive pillars of risk analysis; assessment, management and communication, p 20 Fig. 4: Flowchart of risk assessment process, p 21 Fig. 5: Conceptual Organization of the Site Selection Model. Food Establishment Critical Factors, p 24 Fig. 6: Interaction between governments' and establishments' activities, p 26 Fig. 7: GHP/GMP and regulatory measures violation of inspected dairy sites, p29 Fig. 8: Schematic module illustrating product component in relation to process and facility, p 31 Fig. 9: Descriptive and relative contamination of Lebanese dairy products and violation of related standards, p 32 Fig. 10: Percentage off-standards of dairy establishments in South Lebanon, p33. Fig. 11: Percentage off-standards of dairy establishments in Bekaá Valley, p 34 Fig. 12: Percentage off-standards of dairy establishments in North Lebanon, p 34 Fig. 13: Process component factor in relation to product and facility components, p 37 Fig. 14: Framework of "farm-to-fork" module for exposure assessment, p 39 Fig. 15: Average consumption of local dairy products according to gender, p 41 Fig. 16: Average consumption of local dairy products according to age, p 42 Fig. 17: Average consumption of local dairy products according to region, p 43 Fig. 18: Barriers to infectious diseases, p 45 1 Introduction0B | Page6 The problems of food safety and quality are multidisciplinary in nature. The effective application of a National Food Safety System framework requires knowledge of current food safety problems and their magnitude. Food legislation has evolved over the last fifty years with the establishment and maintenance of a high level of protection of human health. This is why new regulations establish the « PRECAUTIONARY PRINCIPLE » as an option to risk management, when a decision is to be made. A food control system should therefore rely on scientific principles and on the assessment of the risk to human health. It is widely defined as a process consisting of three parameters. 1) Risk assessment (hazard identification, hazard characterization, risk characterization); 2) Risk management (selecting and implementing appropriate control options and regulatory measures);

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