Risk Characterization of Microbiological Hazards in Food

Author	: World Health Organization
Publisher	: World Health Organization
Total Pages	: 136
Release	: 2009
ISBN-10	: 9789241547895
ISBN-13	: 9241547898
Rating	: 4/5 (95 Downloads)

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Book Synopsis Risk Characterization of Microbiological Hazards in Food by : World Health Organization

Download or read book Risk Characterization of Microbiological Hazards in Food written by World Health Organization and published by World Health Organization. This book was released on 2009 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is in the risk characterization step that the results of the risk assessment are presented.

Risk Characterization of Microbiological Hazards in Food Related Books

Language: en
Pages: 136

Risk Characterization of Microbiological Hazards in Food

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Categories: Medical

Type: BOOK - Published: 2009 - Publisher: World Health Organization

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It is in the risk characterization step that the results of the risk assessment are presented.

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Hazard Characterization for Pathogens in Food and Water

Authors: Food and Agriculture Organization of the United Nations

Categories: Business & Economics

Type: BOOK - Published: 2003 - Publisher: Food & Agriculture Org.

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Contains information that is useful to both risk assessors and risk managers, including international scientific committees, the Codex Alimentarius Commission,

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FAO/WHO Guidelines on Risk Characterization of Microbiological Hazards in Food

Authors: ... FAO/WHO

Categories:

Type: BOOK - Published: 2009 - Publisher:

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Risk characterization is one of the four steps of microbiological risk assessment, which include hazard identification, exposure assessment, hazard characteriza

Language: en
Pages: 0

Risk characterization of microbiological hazards in food: guidelines

Authors: J. BOWERS

Categories:

Type: BOOK - Published: 2009 - Publisher:

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Language: en
Pages: 108

Exposure Assessment of Microbiological Hazards in Food

Authors: World Health Organization

Categories: Food

Type: BOOK - Published: 2008 - Publisher: World Health Organization

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The guidelines aim to provide a practical framework and approach for undertaking exposure assessment of microbiological hazards (bacteria, fungi, viruses, proto