Risk characterization of microbiological hazards in food
Microbiological risk assessment series, no. 17:
This book addresses risk characterization as one of the four steps of microbiological risk assessment, which include hazard identification, exposure assessment, hazard characterization and risk characterization. This volume presents guidelines for risk characterization of microbiological hazards in foods. It provides descriptive guidance on how to conduct risk characterizations in various contexts, and utilizing a variety of tools and techniques.
This volume contains information that is useful to both risk assessors and risk managers, including international scientific committees, the Codex Alimentarius Commission, governments and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in the area of microbiological hazards in foods, their impact on human health and food trade and their control.