Books on the topic 'Microbiological hazards'

Denny, S. Microbiological hazards in water supplies. Swindon: Water Research Council, 1990.

Collins, C. H. The microbiological hazards of occupations. Leeds: H & H Scientific Consultants in association with Science Reviews, 1990.

World Health Organization (WHO). Risk characterization of microbiological hazards in food: Guidelines. Geneva, Switzerland: World Health Organization, 2009.

Food and Agriculture Organization of the United Nations. Microbiological hazards in fresh leafy vegetables and herbs: Meeting report. Geneva: World Health Organization, 2008.

Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods (2000 Rome, Italy). Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods: FAO headquarters, Rome, 17-21 July 2000. Rome: FAO, 2000.

Joint, FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods (2001 Rome Italy). 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 : FAO headquarters, Rome, 30 April-4 May 2001. Rome: FAO and WHO, 2001.

International Commission on Microbiological Specifications for Foods. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality. Oxford [England]: Blackwell Scientific, 1988.

Song, Chu-hyŏn. Inchʻe chojik oyŏm misaengmul ŭi wihaedo pullyu e ttarŭn anjŏnsŏng yŏnʼgu =: Study for microbiological safety of human tissue according to be the classification of hazard of contaminated organism. [Seoul]: Sikpʻum Ŭiyakpʻum Anjŏnchʻŏng, 2007.

Responsible research: With biological select agents and toxins. Washington, DC: National Academies Press, 2009.

Organization, World Health, and Food and Agriculture Organization of the United Nations., eds. Exposure assessment of microbiological hazards in food: Guidelines. Geneva: World Health Organization, 2008.

Organization, World Health, and Food and Agriculture Organization of the United Nations., eds. Exposure assessment of microbiological hazards in food: Guidelines. Geneva: World Health Organization, 2008.

Microbiological hazards in spices and dried aromatic herbs. FAO; WHO;, 2022. http://dx.doi.org/10.4060/cb8686en.

Birmingham, University of, ed. Rules and guidance for the safe handling of microbiological hazards. University of Birmingham, 1987.

Food and Agriculture Organization of the United Nations. and World Health Organization, eds. Microbiological hazards in fresh leafy vegetables and herbs: Meeting report. Geneva: World Health Organization, 2008.

Food and Agriculture Organization of the United Nations. and World Health Organization, eds. Microbiological hazards in fresh leafy vegetables and herbs: Meeting report. Geneva: World Health Organization, 2008.

Ursula, MacEvilly, and Royal Irish Academy, eds. Emerging microbiological hazards: Proceedings of a seminar 26 April 1988. Dublin: Royal Irish Academy, 1990.

Food and Agriculture Organization of the United Nations. Joint Fao/who Expert Consultation on Risk Assessment of Microbiological Hazards/paper (FAO Food & Nutrition Papers). Bernan Assoc, 2001.

Microbiological Hazards of Infusion Therapy: Proceedings of an International Symposium held at the University of Sussex, England, March 1976. Springer, 2012.

Joint Fao/Who Expert Consultation on Risk Assessment of Microbiological Hazards Food and Nutrition Papers (Fao Food and Nutrition Paper). Food & Agriculture Org, 2001.

Principles for the Development of Risk Assessment of Microbiological Hazards Under Directive 93/43/EEC Concerning the Hygiene of Foodstuffs. European Communities / Union (EUR-OP/OOPEC/OPOCE), 1998.

World Health Organization. Food Safety Unit. and Food and Agriculture Organization of the United Nations., eds. Risk assessment of microbiological hazards in foods: Report of a Joint FAO/WHO expert consultation, Geneva Switzerland, 15-19 March 1999. [Geneva]: WHO, Food Safety Unit, Department of Protection of the Human Envrinoment, 1999.

Principles for the development of risk assessment of microbiological hazards under Directive 93/43/EEC concerning the hygiene of foodstuffs ; Principles for the development of microbiological criteria for animal products and products of animal origin intended for human consumption. Luxembourg: Office for Official Publications of the European Communities, 1998.

World Health Organization (WHO). Hazard Characterization for Pathogens in Food and Water. Guidelines (Microbiological Risk Assessment). World Health Organization, 2003.

Joint Fao/Who Activities on Risk Assessment of Microbiologial Hazards in Foods--2000. Food & Agriculture Organization of the UN (FA, 2000.

the, Food and Agriculture Organization of. Hazard Characterization for Pathogens in Food and Water: Guidelines (Microbiological Risk Assessment Series,). 3rd ed. World Health Organization, 2004.

Assessment and Remediation of Contaminated Sediments Program (U.S.) and U.S. Fish and Wildlife Service, eds. Hazard ranking of contaminated sediments based on chemical analysis, laboratory toxicity tests, and benthic community structure: Method of prioritizing sites for remedial action. Chicago, Ill. (77 West Jackson, Chicago 60604): Great Lakes National Program Office, U.S. Environmental Protection Agency, 1994.

Sheridan, James J., Ph.D., Buchanan Robert L, and Montville Thomas J, eds. HACCP: An integrated approach to assuring the microbiological safety of meat and poultry. Trumbull, Conn: Food & Nutrition Press, Inc., 1996.

(Editor), Martyn Brown, and Michael Stringer (Editor), eds. Microbiological Risk Assessment in Food Processing (Woodhead Publishing in Food Science and Technology). Woodhead Publishing Ltd, 2002.

(Editor), Martyn Brown, and Michael Stringer (Editor), eds. Microbiological Risk Assessment in Food Processing (Woodhead Publishing in Food Science and Technology). Woodhead Pub Ltd, 2002.