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Reduction of food-borne hazards, including microbiological and others, with emphasis on emerging hazards.

Reduction of food-borne hazards, including microbiological and others, with emphasis on emerging hazards./ Réduction des maladies microbiennes et autres, transmises par les aliments, et en particulier des maladies nouvelles.

Author(s) : BILLY T. J., SCHWETZ B.

Type of article: Periodical article

Summary

The kinds of measures taken to reduce food-borne hazards may vary from country to country and depend on factors such as the hazards of concern, the country's regulatory system, and food storage, preparation, and consumption practices. However, countries will most likely follow a similar set of basic steps to develop their risk management strategies, including identifying the problem, determining contributing factors, evaluating the risks, and selecting risk management measures that are feasible and should yield the best results. These similarities make it worthwhile for regulators to share experiences in the developing risk management strategies and discuss ways in which this process may be improved.

Details

  • Original title: Reduction of food-borne hazards, including microbiological and others, with emphasis on emerging hazards./ Réduction des maladies microbiennes et autres, transmises par les aliments, et en particulier des maladies nouvelles.
  • Record ID : 2003-0199
  • Languages: English
  • Subject: General information
  • Source: www.iifiir.org/Pap. Joint FAO-WHO glob. Forum Food Saf. Regul., Marrakesh/Rapp. Forum mond. FAO-OMS Responsab. Sécur. sanit. Aliments, Marrakesh - GF 01-9; 6 p. (E); 8 p. (F).
  • Publication date: 2002/01/28
  • Document available for consultation in the library of the IIR headquarters only.

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