Risk characterization of microbiological hazards in food

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 contains information that is useful to both risk assessors and risk managers, 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 food, their impact on human health and food trade and their control.--Publisher's description.

שנה

2009

שפה

English

סדרה

Microbiological risk assessment series -- 17

הוצאה

World Health Organization

מהדורות

1

עמודים

119

ISBN

9789251064122

מקור הנתונים: Wikidata