Risk characterization of microbiological hazards in food :
Risk characterization of microbiological hazards in food : guidelines.
- Geneva : , World Health Organization, , 2009.
- xiii, 119 p. : ill. ; 25 cm.
- 17. .
Includes bibliographical references.
These guidelines provide descriptive guidance on how to conduct risk characterization in various contexts, and utilizing a variety of tools and techniques. They have been developed in recognition of the fact that a reliable estimation of risk is critical to the overall risk assessment. This volume contains information that is useful to both risk assessors and risk managers, governments and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in the area of microbiological hazards in food, their impact on human health and food trade and their control. Co-published with WHO.
9789251064122
Foodborne diseases.
Food contamination
Food
Health risk assessment.
Food industry and trade
Food Microbiology.
Food Contamination.
Water Microbiology.
Risk Assessment
Risk Management.
QW 85 R 2009
Includes bibliographical references.
These guidelines provide descriptive guidance on how to conduct risk characterization in various contexts, and utilizing a variety of tools and techniques. They have been developed in recognition of the fact that a reliable estimation of risk is critical to the overall risk assessment. This volume contains information that is useful to both risk assessors and risk managers, governments and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in the area of microbiological hazards in food, their impact on human health and food trade and their control. Co-published with WHO.
9789251064122
Foodborne diseases.
Food contamination
Food
Health risk assessment.
Food industry and trade
Food Microbiology.
Food Contamination.
Water Microbiology.
Risk Assessment
Risk Management.
QW 85 R 2009