Food safety

Risk characterization of microbiological hazards in food

Microbiological risk assessment series 17, guidelines

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Authors:
FAO/WHO

Publication details

Editors: World Health Organization
Publication date: 2009
Languages: English

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Overview

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.