Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods

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dc.creatorNutrition Division
dc.date2023-10-05T12:48:06Z
dc.date2023-10-05T12:48:06Z
dc.date2000
dc.date2018-01-04T07:18:57.0000000Z
dc.date.accessioned2026-06-27T21:27:54Z
dc.descriptionObjectives: The consultation examined the technical documents on hazard characterization and exposure assessment of Salmonella spp. in broilers and eggs and L. monocytogenes in ready-to-eat foods, and the draft guidelines on hazard characterization with the following objectives: 1. To provide scientific advice to FAO and WHO Member Countries and Codex on the risk assessment of Salmonella spp. in broilers and eggs and L. monocytogenes in ready-to-eat foods. 2. To provide guidance to FAO and WHO Member Countries and Codex in the form of practical guidelines and methodology for hazard characterization of microbial pathogens. 3. To identify the knowledge gaps and information requirements needed to complete the above-mentioned risk assessments.
dc.format55 p.
dc.identifier9251044775
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/X8124E
dc.identifierhttp://www.fao.org/3/a-x8124e.htm
dc.identifier.urihttp://hdl.handle.net/123456789/223857
dc.languageEnglish
dc.publisherFAO
dc.relationFAO Food and Nutrition Paper
dc.relation0254-4725|1014-2908
dc.rightsFAO
dc.titleJoint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods
dc.titleJoint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods
dc.typeBook (stand-alone)

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