Hazard characterization for pathogens in food and water guidelines
Material type:
TextSeries: Microbiological risk assessment series 3Publication details: Geneva World Health Organization 2003Description: xiii, 61pISBN: - 92-5-104940-8
- QW 85 .W46 2003
| Item type | Current library | Call number | Status | Date due | Barcode | |
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Book
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AMREF INTERNATIONAL UNIVERSITY (AMIU) LIBRARY | QW 85 .W46 2003 (Browse shelf(Opens below)) | Available | 09362 |
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.
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