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Risk Characterization of Microbiological Hazards in Food: Guidelines (Microbiological Risk Assessment Series)
Risk Characterization of Microbiological Hazards in Food Guidelines - Microbiological Risk Assessment Series
Author: World Health Organization
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 populatio...  more »
ISBN-13: 9789241547895
ISBN-10: 9241547898
Pages: 132
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Publisher: World Health Organization
Book Type: Paperback
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