Risk Characterization of Microbiological Hazards in Food Guidelines
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clean, tight, some light cover edge handling, light ink marking on the edge paper.() 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 descriptions that present answers to the questions risk managers pose to risk assessors. These answers, in turn provide the best available science-based evidence to be used by risk managers to assist them in managing food safety. This volume presents guidelines for risk characterization of microbiological hazards in f
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