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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores Corporativos: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Geneva :
World Health Organization,
2009.
|
| Colección: | Microbiological Risk Assessment Series, No. 17
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 110 | 2 | |a Food and Agriculture Organization of the United Nations. | |
| 245 | 1 | 0 | |a FAO/WHO Guidelines on Risk Characterization of Microbiological Hazards in Food. |
| 260 | |a Geneva : |b World Health Organization, |c 2009. | ||
| 300 | |a 1 online resource (135 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 0 | |a Microbiological Risk Assessment Series, No. 17 | |
| 505 | 0 | |a COVER; TITLE; COPYRIGHT; Contents; Acknowledgements; Contributors; Foreword; 1. Introduction; 2. Purpose of microbiological food safety risk assessment; 3. Qualitative risk characterization in risk assessment; 4. Semi-quantitative risk characterization; 5. Quantitative risk characterization; 6. Quality assurance; 7. Linking risk assessment and economic analysis; 8. Risk communication aspects of risk characterization; 9. References cited in the text; Appendices; References. | |
| 588 | 0 | |a Print version record. | |
| 520 | |a 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. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Foodborne diseases. | |
| 650 | 0 | |a Food contamination |x Risk assessment. | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Health risk assessment. | |
| 650 | 0 | |a Food industry and trade |x Risk management. | |
| 650 | 2 | |a Health Status Indicators | |
| 650 | 6 | |a Maladies d'origine alimentaire. | |
| 650 | 6 | |a Aliments |x Contamination |x Évaluation du risque. | |
| 650 | 6 | |a Risques pour la santé |x Évaluation. | |
| 650 | 7 | |a Food |x Microbiology |2 fast | |
| 650 | 7 | |a Foodborne diseases |2 fast | |
| 650 | 7 | |a Health risk assessment |2 fast | |
| 710 | 2 | |a World Health Organization. | |
| 776 | 0 | 8 | |i Print version: |a FAO/WHO. |t FAO/WHO Guidelines on Risk Characterization of Microbiological Hazards in Food. |d Geneva : World Health Organization, ©2009 |z 9789241547895 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=579089 |z Texto completo |
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