MICROBIOLOGICAL RISK ASSESSMENT SERIES 3
|
MICROBIOLOGICAL RISK ASSESSMENT SERIES 3 Hazard Characterization for Pathogens in Food and Water
|
For further information on joint FAO/WHO
activities on
microbiological risk assessment, please contact:
Food Quality and Standards Service
Food and Nutrition
Division
Food and Agriculture Organization of the United Nations
Viale
delle Terme di Caracalla
00100 Rome, Italy
Fax: +39 06 57054593
E-mail: [email protected]
Web site: http://www.fao.org/es/esn
or
Food Safety Department
World Health Organization
20,
Avenue Appia
CH-1211 Geneva 27
Switzerland
Fax: +41 22 7914807
E-mail: [email protected]
Web site: http://www.who.int/foodsafety
Cover design:
Food and Agriculture Organization of the
United Nations
and the World Health Organization.
Cover picture:
© Dennis Kunkel Microscopy,
Inc.
WORLD HEALTH ORGANIZATION
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
2003
WHO Library Cataloguing-in-Publication Data
Hazard characterization for pathogens in food and water: guidelines.
(Microbiological risk assessment series; no. 3)
1. Food
microbiology 2. Water microbiology 3. Risk assessment - methods
4. Models,
Statistical 5. Guidelines I. Joint FAO/WHO Secretariat on Risk
Assessment of
Microbiological Hazards in Food II.Series.
ISBN 92 4 156237 4 (WHO) (LC/NLM classification: QW
85)
ISBN 92 5 104940 8 (FAO)
ISSN 1726-5274
All rights reserved. Requests for permission to reproduce or translate the material contained in this publication - whether for sale or for noncommercial distribution - should be addressed to the Chief, Publishing Management Service, Information Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00100 Rome, Italy, or by e-mail to [email protected] or to Publications, Marketing and Dissemination, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland, or by facsimile to +41 22 791 4806, or by email to [email protected].
© WHO/FAO 2003
ABBREVIATIONS USED IN THE TEXT
1.1 Background
1.2 Hazard characterization in context
1.3 Purpose of the guidelines
1.4 Scope
2. THE PROCESS OF HAZARD CHARACTERIZATION
4. DATA COLLECTION AND EVALUATION
4.1.1 Outbreak investigations
4.1.2 Surveillance and annual health statistics
4.1.3 Volunteer feeding studies
4.1.4 Biomarkers
4.1.5 Intervention studies4.2 Animal studies
4.3 In vitro studies
4.4 Expert elicitation
4.5 Data evaluation
5. DESCRIPTIVE CHARACTERIZATION
5.1 Information related to the disease process
5.2 Information related to the pathogen
5.3 Information related to the host
5.4 Information related to the matrix
5.5 Dose-response relationship
6.1 The infectious disease process
6.1.1 Exposure
6.1.2 Infection
6.1.3 Illness
6.1.4 Sequelae and mortality6.2.1 Threshold vs non-threshold mechanisms
6.2.2 Independent action vs synergistic action6.3.1 Dose-infection models
6.3.2 Infection-illness models
6.3.3 Dose-illness models
6.3.4 Sequelae and mortality6.4.1 Low dose extrapolation
6.4.2 Extrapolation in the pathogen-host-matrix triangle6.5 Fitting dose response models to data
6.5.1 Fitting method
6.5.2 Selection of the best fitting model or models
6.5.3 Uncertainty analysis
7.1 Validation of dose-response models
7.2 Peer and public review
A. Outline of information to include in a hazard characterization
B. Glossary