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Record Nr. |
UNINA9910821875303321 |
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Titolo |
Risk characterization of microbiological hazards in food : 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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Edizione |
[1st ed.] |
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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 |
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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 is defined as an estimation of the probability of occurrence and severity of known or potential adverse health effects in a population based on |
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