Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods - Hazard identification, exposure assessment and hazard characterization of Campylobacter spp. in broiler chickens and Vibrio spp. in seafood
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) convened an Expert Consultation on Risk Assessment of Microbiological Hazards in Foods in WHO Headquarters, Geneva, Switzerland from 23 - 27 July 2001. The list of participants is presented in Annex 1. Dr Jorgen Schlundt, Coordinator, Food Safety Programme, Department of Promotion of the Human Environment, Sustainable Development and Healthy Environments Cluster in WHO opened the consulta tion on behalf of the two sponsoring organizations. In welcoming the participants Dr Schlundt stated that FAO and WHO are in the forefront of the development of risk based approaches for the management of public health hazards in food. In doing so, they are extending the experience and expertise developed in risk assessment of chemical hazards to microbiological hazards.
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| Format: | Book (stand-alone) biblioteca |
| Language: | English |
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2001
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| Online Access: | https://fao-prod.atmire.com/handle/20.500.14283/AE521E http://www.fao.org/3/a-ae521e.htm |
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