FAO and WHO are currently elaborating practical guidelines for risk characterization of microbiological hazards in foods. The need for such guidelines has been highlighted in the work being undertaken by FAO and WHO on risk assessment of specific pathogen-commodity combinations.

The guidelines cover the following areas, and will be published in 2007.

• Introduction
• The purpose of risk assessment
• Qualitative risk characterization
• Semi-quantitative risk characterization
• Quantitative risk characterization
• Risk characterization measures
• Quality assurance
• Linking risk assessment and econimic analysis
• Communication aspects of risk characterization