Risk characterization of microbiological hazards in food

By World Health Organization (WHO)

Subjects: Microbiology, Risk management, Risk assessment, Methods, Food, microbiology, Food, Foodborne diseases, Health risk assessment, Risk Management, Risk Assessment, Water Microbiology, Food Microbiology, Food contamination, Food industry and trade, Food Contamination

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.