| Description |
1 online resource (135 pages) |
| Series |
Microbiological Risk Assessment Series, No. 17 |
| Contents |
COVER; TITLE; COPYRIGHT; Contents; Acknowledgements; Contributors; Foreword; 1. Introduction; 2. Purpose of microbiological food safety risk assessment; 3. Qualitative risk characterization in risk assessment; 4. Semi-quantitative risk characterization; 5. Quantitative risk characterization; 6. Quality assurance; 7. Linking risk assessment and economic analysis; 8. Risk communication aspects of risk characterization; 9. References cited in the text; Appendices; References |
| Summary |
Risk characterization is one of the four steps of microbiological risk assessment, which include hazard identification, exposure assessment, hazard characterization and risk characterization. Risk characterization is defined as an estimation of the probability of occurrence and severity of known or potential adverse health effects in a population based on hazard identification, hazard characterization and exposure assessment. It is in the risk characterization step that the results of the risk assessment are presented. These results are provided in the form of risk estimates and risk descripti |
| Notes |
Print version record |
| Subject |
Foodborne diseases.
|
|
Food contamination -- Risk assessment
|
|
Food -- Microbiology.
|
|
Health risk assessment.
|
|
Food industry and trade -- Risk management
|
|
Health Status Indicators
|
|
Food -- Microbiology
|
|
Foodborne diseases
|
|
Health risk assessment
|
| Form |
Electronic book
|
| Author |
World Health Organization.
|
| ISBN |
9789240685376 |
|
9240685375 |
|
