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FAO/WHO Guidelines on Risk Characterization of Microbiological Hazards in Food.

Author: FAO/WHO.
Publisher: Geneva : World Health Organization, 2009.
Series: Microbiological Risk Assessment Series, No. 17
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Additional Physical Format: Print version:
FAO/WHO.
FAO/WHO Guidelines on Risk Characterization of Microbiological Hazards in Food.
Geneva : World Health Organization, ©2009
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: FAO/WHO.
ISBN: 9789240685376 9240685375
OCLC Number: 662259088
Description: 1 online resource (135 pages).
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.
Series Title: Microbiological Risk Assessment Series, No. 17

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