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

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

Risk 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...

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Bibliographic Details
Corporate Authors:	Food and Agriculture Organization of the United Nations, World Health Organization
Format:	eBook
Language:	English
Published:	Geneva : World Health Organization, 2009.
Series:	Microbiological Risk Assessment Series, No. 17
Subjects:	Foodborne diseases. Food contamination > Risk assessment. Food > Microbiology. Health risk assessment. Food industry and trade > Risk management. Food > Microbiology Foodborne diseases Health risk assessment
Online Access:	Click for online access

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