by
FAO/WHO.
Call Number
363.82636.0855
Publication Date
2009
Summary
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 foods. These guidelines provide descriptive guidance on how to conduct risk characterizations in various contexts, and utilizing a variety of tools and techniques. They have been developed in recognition of the fact that reliable estimation of risk is critical to the overall risk assessment. This volume and others in the Microbiological Risk Assessment Seriescontain information that is useful to both risk assessors and risk managers, including international scientific committees, the Codex Alimentarius Commission, governments and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in the area of microbiological hazards in foods, their impact on human health and food trade and their control.
Format:
Electronic Resources
Relevance:
1.1983
by
Organization, World Health.
Call Number
XX(290541.1)
Publication Date
2010
Summary
This report represents the conclusions of a Joint FAO/WHO Expert Committeeconvened to evaluate the safety of various food contaminants with theaim to advise on risk management options for the purpose of public healthprotection. The first part of the report contains a general discussion of the principlesgoverning the toxicological evaluation of contaminants and assessments ofdietary exposure. A summary follows of the Committee s evaluations oftechnical toxicological and dietary exposure data for certain food contaminants:acrylamide arsenic deoxynivalenol furan mercury and perchlorate.Annexed to the report are tables summarizing the Committee s recommendationsfor dietary exposures and toxicological evaluations of the foodcontaminants considered.
Format:
Electronic Resources
Relevance:
0.0864
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by
Organization, World Health.
Call Number
XX(290542.1)
Publication Date
2010
Summary
This report represents the conclusions of a Joint FAO/WHO Expert Committeeconvened to evaluate the safety of various flavouring agents with aview to concluding as to safety concerns and to preparing specifications foridentity and purity. The Committee also evaluated the risk posed by two foodcontaminants with the aim of deriving tolerable intakes where appropriateand advising on risk management options for the purpose of public healthprotection. The first part of the report contains a general discussion of the principlesgoverning the toxicological evaluation of and assessment of dietary exposureto food additives (particularly flavouring agents) and contaminants. A summaryfollows of the Committee s evaluations of technical toxicological anddietary exposure data for 12 groups of flavouring agents (alicyclic ketones secondary alcohols and related esters; alicyclic primary alcohols aldehydes acids and related esters; aliphatic acyclic and alicyclic á-diketones and relatedá-hydroxyketones; aliphatic acyclic and alicyclic terpenoid tertiary alcoholsand structurally related substances; aliphatic and aromatic amines andamides; aliphatic lactones; aliphatic primary alcohols aldehydes carboxylicacids acetals and esters containing additional oxygenated functional groups;aliphatic secondary alcohols ketones and related esters and acetals; aromaticsubstituted secondary alcohols ketones and related esters; benzyl derivatives;phenol and phenol derivatives; and simple aliphatic and aromatic sulfides andthiols) and two food contaminants (cadmium and lead). Specifications for the following food additives were revised: activated carbon cassia gum indigotine steviol glycosides sucrose esters of fatty acids sucrose monoesters of lauric palmitic or stearic acid and titanium dioxide.Specifications for the following flavouring agents were revised: 4-carvomentholand 5 6 7 8-tetrahydroquinoxaline. Annexed to the report are tables summarizing the Committee s recommendationsfor dietary exposures to and toxicological evaluations of the flavouringagents and contaminants considered.
Format:
Electronic Resources
Relevance:
0.0711
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