TY  - BOOK
ED  - World Health Organization, Geneva
TI  - Hazard characterization for pathogens in food and water guidelines
SN  - 92-5-104940-8
AV  - QW 85 .W46 2003 
PY  - 2003///
CY  - Geneva
PB  - World Health Organization
KW  - Pathogenicity|Food Microbiology|Water Microbiology
N1  - 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
ER  -