MARC Record from Library of Congress

LEADER: 02397nam a22003857a 4500
001 2007425407
003 DLC
005 20070601095723.0
008 070510s2005 sz a b 000 0 eng d
010 $a 2007425407
020 $a9251054231 (FAO)
020 $a9789251054239 (FAO)
020 $a9241563109 (WHO)
020 $a9789241563109 (WHO)
035 $a(OCoLC)ocm81146768
040 $aUAB$cUAB$dTJC$dBAKER$dAGL$dCOD$dDLC
042 $alccopycat
050 00 $aQR82.V53$bR574 2005
070 0 $aRA602.O9$bR57 2005
245 00 $aRisk assessment of Vibrio vulnificus in raw oysters :$binterpretative summary and technical report.
260 $aGeneva, Switzerland :$bWorld Health Organization ;$aRome :$bFood and Agriculture Organization of the United Nations,$c2005.
300 $axvii, 114 p. :$bill. ;$c25 cm.
440 0 $aMicrobiological risk assessment series,$x1726-5274 ;$v8
500 $a"TC/M/A0252E/1/12.05/2500"--P. [4] of cover.
504 $aIncludes bibliographical references.
505 2 $aInterpretive summary -- Technical report. Introduction -- Hazard identification -- Exposure assessment -- Hazard characterization -- Risk characterization -- Data gaps -- Conclusions.
520 $aVibrio 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.--Publisher's description.
530 $aAvailable both in print and online.
650 0 $aVibrio vulnificus.
650 0 $aOysters$xPathogens.
650 0 $aHealth risk assessment
710 2 $aWorld Health Organization.
710 2 $aFood and Agriculture Organization of the United Nations.
830 0 $aMicrobiological risk assessment series;$v8
856 41 $uhttp://www.fao.org/docrep/008/a0252e/a0252e00.htm$zClick here to view publication online.