Risk-Benefit Assessment of Cold-Smoked Salmon: Microbial Risk versus Nutritional Benefit.
Loading...
Date
2012-04
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
The objective of the study is to perform an integrated analysis of microbiological risks and
nutritional benefits in a fish product, Cold Smoked Salmon (CSS).
Literature study identified the major health risks and benefits in connection with CSS
consumption. The reduction of the risk of Coronary Heart Disease (CHD) mortality and
stroke, as well as enhanced cognitive (IQ) development of unborns following maternal
intake, are identified as the main health benefits of omega-3 fatty acid from CSS. Contrary,
risk of meningitis, septicemia and abortion/stillborn are identified as a major health risk
endpoints due to exposure to the pathogen L. monocytogenes. Two consumption scenarios were considered: a reference scenario (23g/day and 20g/day
for man and woman respectively) and an alternative scenario (40g/day for both sexes). In
order to evaluate and compare the risks and benefits, the Disability Adjusted Life Years
(DALY) method has been used as a common metric.
Results show that the overall health benefits outweigh the risk, foremost contributed by the
effect of decreased CHD mortality and IQ increase. A sensitivity analysis indicated that
this result was robust for the analyzed parameters, except the storage time: the adverse
effect of consumption of CSS prevails over the beneficial effect if the storage time of CSS
is increased from two weeks to five weeks or more, due to an increased risk of listeriosis.
This study demonstrates how microbial risks can be integrated in risk-benefit assessment,
and shows that a sensitivity analysis has an added value, even if the benefits largely
outweigh the risk in the initial analysis.
Description
Keywords
Citation
Berjia Firew Lemma, Andersen Rikke, Hoekstra Jeljer, Poulsen Morten, Nauta Maarten. Risk-Benefit Assessment of Cold-Smoked Salmon: Microbial Risk versus Nutritional Benefit. European Journal of Nutrition & Food Safety. 2012 Apr-Jun; 2(2): 49-68.