Risk Assessment in Food Safety II

Recommended Prerequisites

The  recommended  prerequisites  include  what  is  taught  in  the  1  st  cycle  courses  in  the  area  of  Pharmacy, Medicine, Veterinary, Nutrition, and Agricultural, Bioanalytical, Biological, Chemical Sciences or Engineering or other courses considered appropriate by the FFUC Scientific Council.

Teaching Methods

Aulas  Teóricas:  aulas  expositivas  com  uma  forte  componente  de  diálogo  e  aplicação  a  casos  práticos, recorrendo essencialmente a meios visuais (“data-show”). Estudo pessoal e/ou tutorial: leitura da bibliografia recomendada e da disponibilizada pelos docentes.

Learning Outcomes

The main objectives of this unit are closely related to the "Risk Assessment in Food Safety I" and intend:

To contribute to a consistent knowledge of future Food Safety Masters in the area of food safety risk assessment;

To provide solid knowledge about the risk profile of the most consumed foods in Portugal;

To deeply know food risk assessment for biological (phycotoxins and mycotoxins), and chemical contaminants (pesticides, dioxins, furans, polichlorined biphenils, heavy metals, veterinary drugs), as well as for those associated with the use of water in food area;

To assess the risks posed by the mentioned compounds in different populations around the world, including Portugal.

Competencies to develop:

To provide requirements for an adequate proper performance of risk assessment;

To provide adequate tools for the implementation and interpretation of food risk assessment;

To assist public and private entities in all actions that aimed to control risks originated by foods.

Work Placement(s)

No

Syllabus

Validation of analytical methodologies for the determination of contaminants.

Risk profile of the foods most consumed in Portugal.

Assessment of biological risks in foods: Assessment of risks by phycotoxins (diarrheic (DSP), paralytic (PSP), amnesic  (ASP),  azaspiracid  (AZP)  others);  Assessment  of  risks  by  micotoxins  (aflatoxins,  ochratoxin  A, fumonisins, patuline, zearalenone, others).

Assessment of chemical risks in foods: Assessment of risks by pesticides (organochorines, organophosphorus,

others); Assessment of risks by heavy metals (arsenic, cadmium, lead, mercury, etc.); Assessment of risks by organic  compounds  (dioxins,  furans,  and  polichlorinated  biphenils);  Assessment  of  risks  associated  to  the utilization of veterinary drugs.

Risk assessment associated of the use of water.

Assessment of health risk posed by various contaminants in different populations around the world, including Portugal.

Head Lecturer(s)

Luís Miguel Santos Loura

Assessment Methods

Assessment
Exam: 100.0%

Assessment
Synthesis work: 25.0%
Exam: 75.0%

Bibliography

GIROLAMO A SOLFRIZZO M Mycotoxins Risk Assessment Aspects. European Mycotoxins Awareness

Network. Results of the fifty-sixth report of the Joint FAO/WHO Expert Committee on Food Additives

(JECFA)

GORDON S, SHEPHARD M Food Additives Contaminants 25 1246-2008

SCHNEIDER K et al. Food Additives Contaminants 24 768 2007

JENSEN BH et al. Food Additives Contaminants 25 714 2008

CHEN C et al. Food Additives Contaminants 26 340 2009

PICCINELLI R et al. Food Additives Contaminants 27 1337-1351 2010

DUARTE SC et al. Toxins 2 1225-1249 2010

DUARTE S et al. Science of the Total Environment 408 1195-1198 2010

DUARTE SC et al. Food Control 21 702-707 2010

DUARTE SC et al. Food Additives Contaminants 26 1411-1420 2009

SILVA LJG et al. Toxicon 54 390-398 2009

BENTO JMV et al. Microchemical J 91 165-169 2009

VALE P et al. Harmful Algae 7 11-25 2008

Handbook of the Toxicology of Metals-Nordberg G et al. 3th Ed. Academic Press

TARD A et al. Food Additives Contaminants 24 1007-1017 2007