Hazard characterization for pathogens in food and water : guidelines
著者
書誌事項
Hazard characterization for pathogens in food and water : guidelines
（Microbiological risk assessment series, 3）
World Health Organization , Food and Agriculture Organization of the United Nations, 2003
- WHO
- FAO
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注記
Includes bibliographical references
内容説明・目次
内容説明
Hazard characterization, either as part of a microbiological risk assessment or as a stand-alone process, describes the human adverse health effects that may result from ingestion of pathogenic microorganisms. Ideally, it will include quantitative information in terms of a dose-response relation and the probability of adverse outcomes. This volume provides guidelines for the characterization of hazards in food and water using a structured, six-step approach, involving a description of the process of hazard characterization; process initiation; data collection and evaluation; descriptive characterization; dose-response modelling; and review of results. Co-published with WHO.
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