Multicriteria Based Ranking For Risk Management Of Food Borne Parasites PDF Download
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Author | : Pascal Boireau |
Publisher | : |
Total Pages | : 302 |
Release | : 2014 |
Genre | : Food |
ISBN | : 9789251082003 |
Download Multicriteria-based Ranking for Risk Management of Food-borne Parasites Book in PDF, ePub and Kindle
Author | : Pascal Boireau |
Publisher | : Food & Agriculture Organization of the UN (FAO) |
Total Pages | : 324 |
Release | : 2014 |
Genre | : Business & Economics |
ISBN | : |
Download Multicriteria-based Ranking for Risk Management of Food-borne Parasites Book in PDF, ePub and Kindle
This product documents the process by which foodborne parasites were ranked from a global food safety perspective and provides a ranking and information on all the top ranked parasites both generally and from a regional perspective. It directly supports the establishment of international standards on foodborne parasites by the Codex Alimentarius which are agreed by countries and can then be used as a basis for improving the safety of specific products and facilitation their trade internationally. These in turn directly contribute to the SO by promoting more efficient and inclusive trade.
Author | : Ynes R. Ortega |
Publisher | : Springer Science & Business Media |
Total Pages | : 301 |
Release | : 2006-11-22 |
Genre | : Technology & Engineering |
ISBN | : 0387311971 |
Download Foodborne Parasites Book in PDF, ePub and Kindle
This book examines the two major parasite groups that are transmitted via water or foods: the single-celled protozoa, and the helminths: cestodes (tapeworms), nematodes (round worms), and trematodes (flukes). Each chapter covers the biology, mechanisms of pathogenesis, epidemiology, treatment, and inactivation of these parasites. This important new text offers a better understanding of the biology and control of parasitic infections necessary to reduce or eliminate future outbreaks in the U.S. and elsewhere.
Author | : |
Publisher | : World Health Organization |
Total Pages | : 288 |
Release | : 2021-06-07 |
Genre | : Medical |
ISBN | : 9240024891 |
Download Microbiological risk assessment guidance for food Book in PDF, ePub and Kindle
Author | : Food and Agriculture Organization of the United Nations |
Publisher | : Food & Agriculture Org. |
Total Pages | : 124 |
Release | : 2020-10-06 |
Genre | : Technology & Engineering |
ISBN | : 9251332827 |
Download FAO Guide to Ranking Food Safety Risks at the National Level Book in PDF, ePub and Kindle
The objective of this guidance is to provide direction to decision-makers on how to start ranking the public health risk posed by foodborne hazards and/or foods in their countries. The primary focus is microbial and chemical hazards in foods, but the overall approach could be used for any hazard. This guidance was developed with a wide audience in mind, including but not limited to microbiologists, toxicologists, chemists, environmental health scientists, public health epidemiologists, risk analysts, risk managers, and policy makers. Political will and a strong commitment to modernize food safety are key to the successful development and implementation of any risk ranking effort at the country level.
Author | : World Health Organization |
Publisher | : World Health Organization |
Total Pages | : 86 |
Release | : 2020-02-20 |
Genre | : Medical |
ISBN | : 9240000186 |
Download Risk assessment tools for Vibrio parahaemolyticus and Vibrio vulnificus associated with seafoods Book in PDF, ePub and Kindle
Author | : World Health Organization |
Publisher | : World Health Organization |
Total Pages | : 154 |
Release | : 2024-01-10 |
Genre | : Medical |
ISBN | : 9240082085 |
Download Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 1 & 2: General principles. Meeting report Book in PDF, ePub and Kindle
Fruits and vegetables are an important part of a healthy diet and are protective against many chronic health conditions. Yet, fresh fruits and vegetables have been consistently implicated in food safety incidents involving microbiological hazards around the globe for decades. In response to requests of the Codex Committee on Food Hygiene concerning microbiological hazards in fresh fruits and vegetables and to update and expand the information available in Microbiological hazards in fresh leafy vegetables and herbs (MRA14), which was published in 2008, FAO and WHO convened a series of expert meetings in 2021 to 2022. The purpose of the meetings was to collect, review and discuss relevant measures to control microbiological hazards from primary production to point of sale in fresh, ready-to-eat (RTE) and minimally processed fruits and vegetables, including leafy vegetables. The experts made an effort to update and include any recent trends in commodity and pathogen pairing or pathogen occurrence and presence with a focus on emerging and neglected pathogens. The primary production in open fields was investigated by considering the location, adjacent land use, topography, and climate; prior land use; water; wildlife, animal and human intrusion; soil amendments; and harvest and packing. The experts also worked on: primary production in protected facilities; minimal processing; transport, distribution, and point of sale; and also the gaps in mitigation and interventions measures. The advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the relevant hazards in the fresh fruits and vegetables. the development of improved mitigation and intervention measures.
Author | : |
Publisher | : World Health Organization |
Total Pages | : 104 |
Release | : 2020-06-30 |
Genre | : Medical |
ISBN | : 9240012435 |
Download Risk-based examples and approach for control of Trichinella spp. and Taenia saginata in meat Book in PDF, ePub and Kindle
Author | : Alvin A Gajadhar |
Publisher | : Woodhead Publishing |
Total Pages | : 481 |
Release | : 2015-05-26 |
Genre | : Technology & Engineering |
ISBN | : 1782423508 |
Download Foodborne Parasites in the Food Supply Web Book in PDF, ePub and Kindle
Foodborne Parasites in the Food Supply Web: Occurrence and Control provides an overview of the occurrence, transmission, and control of parasites in the food chain, including an introduction to the topic from the perspectives of various issues surrounding foodborne parasites. The text then explores the different types of foodborne parasites, the dynamics of parasite transmission in different food sources, and the prevention and control of foodborne parasites in the food chain. Provides an overview of the occurrence, transmission, and control of parasites in the food chain Explores the different types of foodborne parasites and the dynamics of parasite transmission in different food sources Highlights prevention and control methods to ensure the safety of the food chain
Author | : Food and Agriculture Organization of the United Nations |
Publisher | : Food & Agriculture Org. |
Total Pages | : 74 |
Release | : 2019-09-05 |
Genre | : Medical |
ISBN | : 9251317461 |
Download Attributing illness caused by Shiga toxin-producing Escherichia coli (STEC) to specific foods Book in PDF, ePub and Kindle
Shiga toxin-producing Escherichia coli (STEC) infections are a substantial public health issue worldwide, causing more than 1 million illnesses, 128 deaths and nearly 13 000 Disability-Adjusted Life Years (DALYs) annually. To appropriately target interventions to prevent STEC infections transmitted through food, it is important to determine the specific types of foods leading to these illnesses. An analysis of data from STEC foodborne outbreak investigations reported globally, and a systematic review and meta-analysis of case-control studies of sporadic STEC infections published for all dates and locations, were conducted. A total of 957 STEC outbreaks from 27 different countries were included in the analysis. Overall, outbreak data identified that 16% (95% UI, 2-17%) of outbreaks were attributed to beef, 15% (95% UI, 2-15%) to produce and 6% (95% UI, 1-6%) to dairy products. The food sources involved in 57% of all outbreaks could not be identified. The attribution proportions were calculated by WHO region and the attribution of specific food commodities varied between geographic regions. In the European and American sub-regions of the WHO, the primary sources of outbreaks were beef and produce. In contrast, produce and dairy were identified as the primary sources of STEC outbreaks in the WHO Western Pacific sub-region. The systematic search of the literature identified useable data from 21 publications of case-control studies of sporadic STEC infections. The results of the meta-analysis identified, overall, beef and meat-unspecified as significant risk factors for STEC infection. Geographic region and age of the study population contributed to significant sources of