Hazard Characterization for Pathogens in Food and Water

Hazard characterization either as part of a microbiological risk assessment or as a stand-alone process describes the human adverse health effects that may result from ingestion of pathogenic microorganisms. Ideally it will include quantitative information in terms of a dose-response relation and the probability of adverse outcomes. This volume provides guidelines for the characterization of hazards in food and water using a structured six-step approach involving a description of the process of