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...

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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
Tabla de Contenidos:
  • 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.

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