FAO/WHO Guidelines on Risk Characterization of Microbiological Hazards in Food.

Risk characterization is one of the four steps of microbiological risk assessment, which include hazard identification, exposure assessment, hazard characterization and risk characterization. Risk characterization is defined as an estimation of the probability of occurrence and severity of known or...

Descripción completa

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores Corporativos: Food and Agriculture Organization of the United Nations, World Health Organization
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Geneva : World Health Organization, 2009.
Colección:Microbiological Risk Assessment Series, No. 17
Temas:
Foodborne diseases.
Food contamination > Risk assessment.
Food > Microbiology.
Health risk assessment.
Food industry and trade > Risk management.
Health Status Indicators
Maladies d'origine alimentaire.
Aliments > Contamination > Évaluation du risque.
Risques pour la santé > Évaluation.
Food > Microbiology
Foodborne diseases
Health risk assessment
Acceso en línea:Texto completo
Descripción
Sumario:Risk characterization is one of the four steps of microbiological risk assessment, which include hazard identification, exposure assessment, hazard characterization and risk characterization. Risk characterization is defined as an estimation of the probability of occurrence and severity of known or potential adverse health effects in a population based on hazard identification, hazard characterization and exposure assessment. It is in the risk characterization step that the results of the risk assessment are presented. These results are provided in the form of risk estimates and risk descripti.
Descripción Física:1 online resource (135 pages)
ISBN:9789240685376
9240685375

Ejemplares similares