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Book/Printed Material Risk characterization of microbiological hazards in food : guidelines

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About this Item

Title

  • Risk characterization of microbiological hazards in food : guidelines

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.

Names

  • Food and Agriculture Organization of the United Nations
  • World Health Organization

Created / Published

  • Geneva, Switzerland : World Health Organization ; 2009.
  • Rome, Italy : Food and Agriculture Organization of the United Nations, 2009.

Contents

  • Introduction -- Purpose of microbiological food safety risk assessment -- Qualitative risk characterization in risk assessment -- Semi-quantitative risk characterization -- Quantitative risk characterization -- Quality assurance -- Linking risk assessment and economic analysis -- Risk communication and aspects of risk characterization.

Headings

  • -  Food contamination--Risk assessment
  • -  Food industry and trade--Risk management
  • -  Food--Microbiology
  • -  Foodborne diseases
  • -  Health risk assessment
  • -  Food Contamination
  • -  Food Microbiology
  • -  Risk Assessment--methods
  • -  Risk Management
  • -  Water Microbiology

Genre

  • Guideline

Notes

  • -  "The development of these guidelines was by the Secretariat of the Joint WHO/FAO Expert Meetings on Microbiological Risk Assessment (JEMRA)"--P. vii.
  • -  Includes bibliographical references (pages [109]-113).
  • -  Description based on print version record; resource not viewed.

Medium

  • 1 electronic resource (xiii, 119 pages )

Call Number/Physical Location

  • RA601.5

Digital Id

Library of Congress Control Number

  • 2021762996

Rights Advisory

  • This is non-restricted, fully open content that may be accessed on and off of the Library of Congress campus, with no restrictions, by an unlimited number of users Indicated permissions on file

Access Advisory

  • Unrestricted online access

Online Format

  • image
  • pdf

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Citations are generated automatically from bibliographic data as a convenience, and may not be complete or accurate.

Chicago citation style:

Food And Agriculture Organization Of The United Nations, and World Health Organization. Risk Characterization of Microbiological Hazards in Food: Guidelines. Geneva, Switzerland: World Health Organization ; . Rome, Italy: Food and Agriculture Organization of the United Nations, 2009. Pdf. https://aj.sunback.homes/item/2021762996/.

APA citation style:

Food And Agriculture Organization Of The United Nations & World Health Organization. (2009) Risk Characterization of Microbiological Hazards in Food: Guidelines. Geneva, Switzerland: World Health Organization ; . Rome, Italy: Food and Agriculture Organization of the United Nations. [Pdf] Retrieved from the Library of Congress, https://aj.sunback.homes/item/2021762996/.

MLA citation style:

Food And Agriculture Organization Of The United Nations, and World Health Organization. Risk Characterization of Microbiological Hazards in Food: Guidelines. Geneva, Switzerland: World Health Organization ; . Rome, Italy: Food and Agriculture Organization of the United Nations, 2009. Pdf. Retrieved from the Library of Congress, <aj.sunback.homes/item/2021762996/>.