Risk characterization of microbiological hazards in food
guidelines
Geneva
World Health Organization
2009
xiii, 119 p. : ill. ; 25 cm.
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.
Includes bibliographical references.
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
17
9789251064122
20191226214710.0