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010   $a1-282-76083-1
010   $a9786612760839
010   $a92-4-068537-5
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035   $a(EBL)579089
035   $a(OCoLC)662259088
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100   $a20100619d2009      uf             0
101 0 $aeng
135   $aur|n|---|||||
200 00$aRisk characterization of microbiological hazards in food$b[electronic resource] $eguidelines
210   $aGeneva, Switzerland $cWorld Health Organization ;$aRome, Italy $cFood and Agriculture Organization of the United Nations$d2009
215   $a1 online resource (135 p.)
225 1 $aMicrobiological risk assessment series ;$v17
300   $a"The development of these guidelines was by the Secretariat of the Joint WHO/FAO Expert Meetings on Microbiological Risk Assessment (JEMRA)"--P. vii.
311   $a92-4-154789-8 
320   $aIncludes bibliographical references (p. [109]-113).
327   $aCOVER; 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
330   $aRisk characterization is one of the four steps of microbiological risk assessment, which include hazard identification, exposure assessment, hazard characterization and risk characterization. Risk characterization is defined as an estimation of the probability of occurrence and severity of known or potential adverse health effects in a population based on hazard identification, hazard characterization and exposure assessment. It is in the risk characterization step that the results of the risk assessment are presented. These results are provided in the form of risk estimates and risk descripti
410  0$aMicrobiological risk assessment series ;$v17.
606   $aFoodborne diseases
606   $aFood contamination$xRisk assessment
606   $aFood$xMicrobiology
606   $aHealth risk assessment
606   $aFood industry and trade$xRisk management
608   $aElectronic books.
615  0$aFoodborne diseases.
615  0$aFood contamination$xRisk assessment.
615  0$aFood$xMicrobiology.
615  0$aHealth risk assessment.
615  0$aFood industry and trade$xRisk management.
676   $a363.8/2
676   $a636.0855
712 02$aWorld Health Organization.
712 02$aFood and Agriculture Organization of the United Nations.
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910459911203321
996   $aRisk characterization of microbiological hazards in food$91970965
997   $aUNINA