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Lädt ... FAO/WHO Guidelines on Risk Characterization of Microbiological Hazards in Food (Microbiological Risk Assessment Series)von World Health Organization
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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 population based on hazard identification, hazard characterization and exposure assessment. It is in the risk characterization step that the results of the risk assessment are presented. These results are provided in the form of risk estimates and risk descripti Keine Bibliotheksbeschreibungen gefunden. |
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Google Books — Lädt ... GenresMelvil Decimal System (DDC)363.8Social sciences Social problems and services; associations Other social problems and services Food supplyKlassifikation der Library of Congress [LCC] (USA)BewertungDurchschnitt: Keine Bewertungen.Bist das du?Werde ein LibraryThing-Autor. |