Hazard characterization for pathogens in food and water: Guidelines - now available to download, and in print!

These are the first in a series of risk assessment guidelines to be completed by FAO and WHO. Hazard characterization, either as part of a microbiological risk assessment or as a stand-alone process, describes the human adverse health effects that may result from ingestion of pathogenic microorganisms. Ideally it will include quantitative information in terms of a dose response relationship and the probability of adverse outcomes.

This volume provides guidelines for the characterization of hazards in food and water using a structured, six-step approach; description of the process of hazard characterization; processs initiation; data collection and evaluation; descriptive characterization; dose-response modelling; and review of results.

Hazard characterization for pathogens in food and water: Guidelines Microbiological Risk Assessment Series 3 - FAO/WHO (2004) (ISBN 92-5-104940-8)