Joint FAO/WHO expert consultation on risk assessment of microbiological hazards in food FAO Food and Nutrition paper Series, Vol. 71
Langue : Anglais
The microbiological safety of food is becoming an increasingly important
issue in many countries. A number of factors have contributed to this,
including changes in methods of food production and processing, changing
consumption patterns, greater consumer awareness of food safety issues and
emerging and re-emerging pathogens. Also, the expansion of international
trade in food has increased the risk of infectious agents being
disseminated from the original point of production to locations thousands
of miles away. In addressing this issue at the international level FAO and
WHO convened a joint Expert Consultation on Risk Assessment of
Microbiological Hazards in Foods from 17 to 21 July 2000 in Rome. The
meeting specifically addressed risk assessment of Salmonella spp. in
broilers and eggs and Listeria monocytogenes in ready-to-eat foods. This
report summarizes its findings and includes advice and guidance on hazard
characterization and exposure assessment of these pathogen-commodity
combinations for consideration by FAO/WHO Member Countries and the Codex
Alimentarius Commission.
Date de parution : 01-2000
Ouvrage de 48 p.
21x30 cm
Thèmes de Joint FAO/WHO expert consultation on risk assessment of... :
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