Risk assessment of Vibrio vulnificus in raw oysters : interpretative summary and technical report / FAO & WHO

Contributor(s): World Health Organization | Food and Agriculture Organization of the United Nations.
Material type: materialTypeLabelBookSeries: Microbiological risk assessment series, 8.Publisher: Geneva, Switzerland : Rome : World Health Organization ; Food and Agriculture Organization of the United Nations, 2005Description: xvii, 114 p. : ill. ; 25 cm.ISBN: 9251054231 (FAO); 9789251054239 (FAO; 9241563109 (WHO); 9789241563109 (WHO).Subject(s): VIBRIO VULNIFICUS | OYSTERS | VIRUSES | VIROSES | RISK ASSESSMENT | FOOD CONTAMINATION | PATHOGENSHoldings: GRETA POINT: 594.121:616.98 RIS Online resources: Click here to access online
Contents:
Interpretive summary -- Technical report. Introduction -- Hazard identification -- Exposure assessment -- Hazard characterization -- Risk characterization -- Data gaps -- Conclusions.
Summary: Vibrio vulnificus is one of three pathogenic Vibrio spp. on which FAO and WHO have undertaken risk assessment work. This pathogen is associated primarily with raw oysters but can occur in a variety of seafood products. As well as causing gastrointestinal illness, V. vulnificus can cause primary septicaemia which is a serious and often fatal disease in individuals with chronic pre-existing conditions. This volume provides an approach for undertaking quantitative risk assessment of V. vulnificus in raw oysters. This risk assessment model was also developed to evaluate the effectiveness of various interventions strategies aimed at reducing V. vulnificus levels in oysters and therefore the associated risk of illness.--Publishergass description.
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GIFT 594.121:616.98 RIS 1 Available B017624

"TC/M/A0252E/1/12.05/2500"--P. [4] of cover.

Also available online.

Includes bibliographical references.

Interpretive summary -- Technical report. Introduction -- Hazard identification -- Exposure assessment -- Hazard characterization -- Risk characterization -- Data gaps -- Conclusions.

Vibrio vulnificus is one of three pathogenic Vibrio spp. on which FAO and WHO have undertaken risk assessment work. This pathogen is associated primarily with raw oysters but can occur in a variety of seafood products. As well as causing gastrointestinal illness, V. vulnificus can cause primary septicaemia which is a serious and often fatal disease in individuals with chronic pre-existing conditions. This volume provides an approach for undertaking quantitative risk assessment of V. vulnificus in raw oysters. This risk assessment model was also developed to evaluate the effectiveness of various interventions strategies aimed at reducing V. vulnificus levels in oysters and therefore the associated risk of illness.--Publishergass description.

GRETA POINT: 594.121:616.98 RIS

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