microbiological hazards in food-Guidelines
Exposure assessment of microbiological hazards in food Guidelines
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WHO Library Cataloguing-in-Publication Data ISBN 92 4 154689 1 (WHO) (NLM classification: QW 85) All rights reserved. Requests for permission to reproduce or translate the
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ABSTRACT These guidelines are part of a series of guidelines on microbiological risk assessment being
prepared by FAO and WHO. Guidelines on Hazard Characterization for Pathogens in Food and
Water have already been published as number 3 of this FAO/WHO Microbiological Risk
Assessment Series. Guidelines on risk characterization are in preparation and will be published
as number 13 in the FAO/WHO Microbiological Risk Assessment Series. If undertaking a risk
assessment, the reader is recommended to refer to all these publications. It is also recommended
to consider reading the guidelines on risk characterization first, as this gives the reader an
overview of the different types of risk assessments that can be undertaken and their associated
outcomes, and should therefore help the reader decide the level of detail required when
undertaking the exposure assessment and hazard characterization steps of any risk assessment.
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