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Record Nr. |
UNINA9910459911203321 |
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Titolo |
Risk characterization of microbiological hazards in food [[electronic resource] ] : guidelines |
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Pubbl/distr/stampa |
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Geneva, Switzerland, : World Health Organization |
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Rome, Italy, : Food and Agriculture Organization of the United Nations, 2009 |
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ISBN |
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1-282-76083-1 |
9786612760839 |
92-4-068537-5 |
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Descrizione fisica |
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1 online resource (135 p.) |
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Collana |
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Microbiological risk assessment series ; ; 17 |
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Disciplina |
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Soggetti |
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Foodborne diseases |
Food contamination - Risk assessment |
Food - Microbiology |
Health risk assessment |
Food industry and trade - Risk management |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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"The development of these guidelines was by the Secretariat of the Joint WHO/FAO Expert Meetings on Microbiological Risk Assessment (JEMRA)"--P. vii. |
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Nota di bibliografia |
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Includes bibliographical references (p. [109]-113). |
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Nota di contenuto |
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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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Sommario/riassunto |
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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 |
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