TY - BOOK
T1 - Microbiological risk assessment - Guidance for food
AU - Nakashima, Aiko Adell
AU - Gonzalez-Barron, U.
AU - Bouchriti, Nourredine
AU - Hartnett, Emma
AU - Karunasagar, Iddya
AU - Kiermeier, A.
AU - Koutsoumanis, Kostas
AU - Li, Feng-Qin
AU - Ross, Tom
AU - Schaffner, D.
AU - Lisandro Signorini, Marcelo
AU - Wang, Bing
AU - Zwietering, M.H.
PY - 2021
Y1 - 2021
N2 - This document provides guidance on undertaking risk assessment of all microbial hazards which may adversely affect human health in foods along a food chain. This document is also intended to provide practical guidance on a structured framework for carrying out risk assessment of microbiological hazards in foods, focussing on the four components including hazard identification, hazard characterization, exposure assessment and risk characterization. These guidelines therefore represent the best practice at the time of their preparation, and it is hoped that they will help stimulate further developments and disseminate the current knowledge.
AB - This document provides guidance on undertaking risk assessment of all microbial hazards which may adversely affect human health in foods along a food chain. This document is also intended to provide practical guidance on a structured framework for carrying out risk assessment of microbiological hazards in foods, focussing on the four components including hazard identification, hazard characterization, exposure assessment and risk characterization. These guidelines therefore represent the best practice at the time of their preparation, and it is hoped that they will help stimulate further developments and disseminate the current knowledge.
U2 - 10.4060/cb5006en
DO - 10.4060/cb5006en
M3 - Book
SN - 9789240024908
SN - 9789251345184
T3 - Microbiological Risk Assessment Series
BT - Microbiological risk assessment - Guidance for food
PB - FAO
CY - Rome
ER -
