Risk Characterization of Microbiological Hazards in Foods. Microbiological Risk Assessment Series (MRA) 17

Risk characterization is one of the four steps of microbiological risk assessment. It is defined as an estimation of the probability of occurrence and severity of known or potential adverse health effects in a population based on the preceding steps of hazard identification, hazard characterization and exposure assessment. It comprises the results of the risk assessment in the form of risk estimates and risk descriptions and provides the best available science-based evidence to support food safe ty management. This volume presents guidelines for risk characterization of microbiological hazards in foods. These guidelines provide descriptive guidance on how to conduct risk characterization in various contexts, and utilizing a variety of tools and techniques. They have been developed in recognition of the fact that a reliable estimation of risk is critical to the overall risk assessment. This volume and others i n t h i s Microbiological Risk Assessment Series contain information that is u seful 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.

Bibliographic Details

Main Author:	FAO/WHO
Format:	Book (series) biblioteca
Language:	English
Published:	FAO / WHO ; 2009
Online Access:	https://openknowledge.fao.org/handle/20.500.14283/I1134E http://www.fao.org/3/i1134e/i1134e.pdf
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