03184nam 2200589Ia 450 991078500530332120230721020204.01-282-76083-1978661276083992-4-068537-5(CKB)2670000000037970(EBL)579089(OCoLC)662259088(MiAaPQ)EBC579089(Au-PeEL)EBL579089(CaPaEBR)ebr10411810(CaONFJC)MIL276083(EXLCZ)99267000000003797020100619d2009 uf 0engur|n|---|||||Risk characterization of microbiological hazards in food[electronic resource] guidelinesGeneva, Switzerland World Health Organization ;Rome, Italy Food and Agriculture Organization of the United Nations20091 online resource (135 p.)Microbiological risk assessment series ;17"The development of these guidelines was by the Secretariat of the Joint WHO/FAO Expert Meetings on Microbiological Risk Assessment (JEMRA)"--P. vii.92-4-154789-8 Includes bibliographical references (p. [109]-113).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; ReferencesRisk 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 descriptiMicrobiological risk assessment series ;17.Foodborne diseasesFood contaminationRisk assessmentFoodMicrobiologyHealth risk assessmentFood industry and tradeRisk managementFoodborne diseases.Food contaminationRisk assessment.FoodMicrobiology.Health risk assessment.Food industry and tradeRisk management.363.8/2636.0855World Health Organization.Food and Agriculture Organization of the United Nations.MiAaPQMiAaPQMiAaPQBOOK9910785005303321Risk characterization of microbiological hazards in food3781641UNINA