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Article summary:
1. Quantitative Microbiological Risk Assessment (QMRA) can be used to assess the risk of food spoilage and provide a scientific basis for quality management.
2. QMRA can simulate different scenarios regarding product formulation, process and storage conditions, expiration dating etc. to assess their impact on the risk of spoilage.
3. QMRA can provide elements for a cost-benefit analogy in relation to identified mitigation strategies for reducing the risk of spoilage and/or extending shelf life of foods.
Article analysis:
The article “Application of Quantitative Microbiological Risk Assessment (QMRA) to food spoilage: Principles and methodology” is an informative piece that provides an overview of how QMRA can be used to assess the risk of food spoilage and provide a scientific basis for quality management. The article is well-structured, providing a clear introduction, scope and approach, key findings and conclusions, as well as references to further reading material. The article is written in an objective manner with no bias or promotional content present. It does not present both sides equally but rather focuses on the potential benefits of using QMRA for food spoilage assessment while noting possible risks associated with it such as incorrect estimation of shelf life or inadequate control measures being taken due to lack of knowledge about the true shelf life of products. The article also does not explore any counterarguments or missing points of consideration which could have been beneficial in providing a more comprehensive overview on the topic. All in all, this article is reliable and trustworthy as it provides an accurate overview on how QMRA can be applied to food spoilage assessment without any bias or unsupported claims present.