Risk Characterization Of Microbiological Hazards In Food : Guidelines

Author: World Health Organization
Publisher: World Health Organization
Keywords: food, guidelines, hazards, microbiological, characterization, risk
Number of Pages: 136
Published: 2009
ISBN-10: 9251064121
ISBN-13: 9789251064122

Book Description:

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.

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