TY  - GEN
TI  - Risk characterization of microbiological hazards in food: guidelines
SN  - 9789251064122  
PY  - 2009///
CY  - Geneva, 
PB  - World Health Organization, 
KW  - Foodborne diseases
KW  - Food contamination
KW  - Food
KW  - Health risk assessment
KW  - Food industry and trade
KW  - Food Microbiology
KW  - Food Contamination
KW  - Water Microbiology
KW  - Risk Assessment
KW  - Risk Management
N1  - Includes bibliographical references
N2  - 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
ER  -