Joint FAO/WHO Expert Consultation On Risk Assessment of Microbiological Hazards in Foods: Risk Characterization of Salmonella Spp. in Eggs and Broiler Chickens and Listeria Monocytogenes in Ready-To-Eat Foods

Joint FAO/WHO Expert Consultation On Risk Assessment of Microbiological Hazards in Foods: Risk Characterization of Salmonella Spp. in Eggs and Broiler Chickens and Listeria Monocytogenes in Ready-To-Eat Foods

by Food and Agriculture Organization of the United Nations

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Overview

Joint FAO/WHO Expert Consultation On Risk Assessment of Microbiological Hazards in Foods: Risk Characterization of Salmonella Spp. in Eggs and Broiler Chickens and Listeria Monocytogenes in Ready-To-Eat Foods by Food and Agriculture Organization of the United Nations

In continuing their activities on risk assessment of microbiological hazards in foods FAO and WHO convened a joint expert consultation from 30 April to 4 May 2001 at FAO headquarters in Rome. The consultation focused on the finalization of the FAO/WHO risk assessments on Salmonella spp. in eggs and broiler chickens and Listeria monocytogenes in ready-to-eat foods. This report summarizes the outcome of the meeting including the key findings of the above-mentioned risk assessments. It provides a preliminary response to the risk management questions on these pathogens posed by the Codex Committee on Food Hygiene. The report also provides some advice on how these risk assessments can be adapted and used by FAO and WHO member countries.

Product Details

ISBN-13: 9789251046081
Publisher: FAO
Publication date: 01/01/2001
Series: FAO Food and Nutrition Papers Series
Pages: 46
Product dimensions: 7.90(w) x 11.40(h) x 0.20(d)

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Food and Agriculture Organization of the United Nations

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