000			01621 a2200325 4500
999			_c1906 _d1906
003			OSt
005			20191226214710.0
008
010			_a
020			_a9789251064122
060	1	4	_aQW 85 R 2009
245	0	0	_aRisk characterization of microbiological hazards in food : _bguidelines.
260			_aGeneva : _bWorld Health Organization, _a, _b, _c2009.
300			_axiii, 119 p. : _bill. ; _c25 cm.
504			_aIncludes bibliographical references.
520			_aThese 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.
650		0	_aFoodborne diseases.
650		0	_aFood contamination
650		0	_aFood
650		0	_aHealth risk assessment.
650		0	_aFood industry and trade
650	1	2	_aFood Microbiology.
650	1	2	_aFood Contamination.
650	1	2	_aWater Microbiology.
650	1	2	_aRisk Assessment
650	1	2	_aRisk Management.
830		0	_v17.
942			_2NLM _cWHO PUB