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| Author | : World Health Organization |
| Publisher | : World Health Organization |
| Total Pages | : 136 |
| Release | : 2009 |
| Genre | : Medical |
| ISBN | : 9241547898 |
It is in the risk characterization step that the results of the risk assessment are presented.
| Author | : Food and Agriculture Organization of the United Nations |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 80 |
| Release | : 2003 |
| Genre | : Business & Economics |
| ISBN | : 9789251049402 |
Contains information that is useful to both risk assessors and risk managers, including international scientific committees, the Codex Alimentarius Commission, governments, and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in microbiological hazards in foods, their impact on public health and food trade and their control.
| Author | : World Health Organization |
| Publisher | : World Health Organization |
| Total Pages | : 108 |
| Release | : 2008 |
| Genre | : Food |
| ISBN | : 9241546891 |
The guidelines aim to provide a practical framework and approach for undertaking exposure assessment of microbiological hazards (bacteria, fungi, viruses, protozoa and microbial toxins) in foods in the context of a risk assessment or as a stand-alone process.
| Author | : Food and Agriculture Organization of the United Nations |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 288 |
| Release | : 2021-06-07 |
| Genre | : Technology & Engineering |
| ISBN | : 925134518X |
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.
| Author | : Food and Agriculture Organization of the United Nations |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 60 |
| Release | : 2000 |
| Genre | : Food |
| ISBN | : 9789251044773 |
The microbiological safety of food is becoming an increasingly important issue in many countries. A number of factors have contributed to this, including changes in methods of food production and processing, changing consumption patterns, greater consumer awareness of food safety issues and emerging and re-emerging pathogens. Also, the expansion of international trade in food has increased the risk of infectious agents being disseminated from the original point of production to locations thousands of miles away. In addressing this issue at the international level FAO and WHO convened a joint Expert Consultation on Risk Assessment of Microbiological Hazards in Foods from 17 to 21 July 2000 in Rome. The meeting specifically addressed risk assessment of Salmonella spp. in broilers and eggs and Listeria monocytogenes in ready-to-eat foods. This report summarizes its findings and includes advice and guidance on hazard characterization and exposure assessment of these pathogen-commodity combinations for consideration by FAO/WHO Member Countries and the Codex Alimentarius Commission.
| Author | : |
| Publisher | : |
| Total Pages | : 52 |
| Release | : 2002 |
| Genre | : Technology & Engineering |
| ISBN | : |
A FAO/WHO expert consultation on principles and guidelines for incorporating microbiological risk assessment in the development of food safety standards, guidelines and related texts was held in Kiel, Germany from 18-22 March 2002. The consultation was opened by Dr. Hans Bohm, Head of the Division of Food Hygiene in the Federal Ministry for Consumer Protection, Food and Agriculture, who reinforced the importance of risk assessment in the design and implementation of food safety measures for microbiological hazards.
| Author | : Food and Agriculture Organization of the United Nations |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 124 |
| Release | : 2020-10-06 |
| Genre | : Technology & Engineering |
| ISBN | : 9251332827 |
The objective of this guidance is to provide direction to decision-makers on how to start ranking the public health risk posed by foodborne hazards and/or foods in their countries. The primary focus is microbial and chemical hazards in foods, but the overall approach could be used for any hazard. This guidance was developed with a wide audience in mind, including but not limited to microbiologists, toxicologists, chemists, environmental health scientists, public health epidemiologists, risk analysts, risk managers, and policy makers. Political will and a strong commitment to modernize food safety are key to the successful development and implementation of any risk ranking effort at the country level.
