Resumen

LOPEZ-HERNANDEZ, Karla M; PARDIO-SEDAS, Violeta T  y  WILLIAMS, José de Jesús. Microbial risk assessment of Vibrio spp. in seafood products in Mexico. Salud pública Méx [online]. 2014, vol.56, n.3, pp.295-301. ISSN 0036-3634.

Food-borne diseases are among the major public health problems that currently exist. Microbiological risk assessment is a process used to evaluate the hidden hazards in food, the likelihood of exposure to these hazards and their impact on public health. Risk assessment is performed in four steps: hazard identification, hazard characterization, assessment of exposure and risk characterization. According to the process/response microbial risk assessment is classified in two categories, qualitative and quantitative. The aim of this review is to underline the importance of implementing assessments in seafood that is usually consumed raw, strengthening access to good quality and safe food for the consumer's benefit and to stress the necessity of microbiological risks assessments in Mexico.

Palabras llave : Vibrio spp.; seafood; food safety; disease; Mexico.

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