FAO and WHO elaborated 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:

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

Risk characterization of microbiological hazards in food: Guidelines

Microgiological Risk Assessment Series 17 - FAO/WHO (2009)