Hazard characterization for pathogens in food and water guidelines
Hazard characterization for pathogens in food and water guidelines
- Geneva World Health Organization 2003
- xiii, 61p.
- Microbiological risk assessment series 3 .
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. Includes 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.
92-5-104940-8
Pathogenicity|Food Microbiology|Water Microbiology
QW 85 .W46 2003
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. Includes 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.
92-5-104940-8
Pathogenicity|Food Microbiology|Water Microbiology
QW 85 .W46 2003