is beyondthe FSO.Scenario B shows that the averageis wellwithinthe target,
but becauseof the largevariation in partof the process, the FSOwillbe
exceeded.CurveA is an example of an acceptablecurve: the productmeetsthe
required FSOand the relatively smallstandarddeviationof the curveindicates
that the process is undercontrol whilethis is not the casefor curveB.
Anotherdrawback of the presentverification process is that foodproduction
is subject to unobservedchanges.However, HACCP is basedonlyon existing
knowledgeand, therefore, it is recommended that consumer complaints are also
considered in the process of verification.
1.5.3 Furtherdevelopment of hygiene control
Fromlongexperience,it has becomeclearthat certainhygiene controls are very
effectivein reducingfoodborne disease, and the effects of certainmeasures,
suchas heating the product, havea predictableoutcome. Thus,theyhavebeen
incorporatedeventuallyin the HACCP system.However, thereare still a large
number of important measures that contributeto foodsafetybut theireffects are
neitherquantifiablenor properlyunderstood.Examples includethe effectsof
cleaning and disinfection, steps to prevent cross-contamination in food
processing and hand-washingand otheraspectsof personalhygiene. On the
otherhand,microorganismsmay sometimesbecomeestablished unexpectedlyin
processing equipment and food production facilities, thus increasing
contaminationof the product. In this case,the usualprocessparameters are
controlled,but other,unknown factorsare havingan effect. Clearly, more
information is neededon the factors that affectproduct safety and thosethat
havelittleor no effect.
1.5.4 Changing patternof microbial hazards
Society is increasingly confronted with microbial problems that are not
susceptible to controlby traditionalmeasures. This mayinvolvenewhazards,
including viral contaminationof foodand the occurrence of bacteria resistant to
antibiotics and disinfectants.Manyof theseproblems arisefromthe introduction
of newtechnologies, newmethodsof producingraw food-materialsand socio-
economic changesin society, including overcrowding, increasedtravelling and
globalfoodproduction and trade. Foodborne diseasecontinuesat a highlevel,
despiteincreasingattention to foodhygiene,and withno alternative strategy
available.This situation is an important challenge to modern society and
requires a degreeof foresightthat goeswell beyondpresentconcepts of hygiene
control. Thereis a similar problem withthe availabilityof potablewater.In
developing countries,morethanone billionpeople haveno accessto a basic
watersupplyand 2.4 billionhaveno proper sanitation.The developedworldhas
problems too in this respect, withclimate changeleadingto watershortages in
manyareas.Can all theseproblems be overcomeby technology?
Introduction 23