Risk characterization of microbiological hazards in food : guidelines.
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...
| Corporate Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Geneva, Switzerland : Rome, Italy :
World Health Organization ; Food and Agriculture Organization of the United Nations,
2009.
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| Series: | Microbiological risk assessment series ;
17. |
| Subjects: |
| Summary: | 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.--Publisher's description. |
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| Item Description: | "The development of these guidelines was by the Secretariat of the Joint WHO/FAO Expert Meetings on Microbiological Risk Assessment (JEMRA)"--P. vii. |
| Physical Description: | xiii, 119 pages : illustrations ; 25 cm. Also available online. |
| Bibliography: | Includes bibliographical references (pages [109]-113). |
| ISBN: | 9789251064122 (FAO) 9251064121 (FAO) 9789241547895 (WHO) 9241547898 (WHO) |