TY - BOOK ID - 3256328 TI - Viruses in food : scientific advice to support risk management activities. PY - 2008 VL - 13 SN - 17265274 SN - 9789241563772 925105424X 9789251061176 9241563125 PB - Geneva World health organization DB - UniCat KW - 579.843.1 KW - 637.56 KW - Vibrio KW - Flesh of fish, crustaceans (shellfish) etc. KW - 637.56 Flesh of fish, crustaceans (shellfish) etc. KW - 579.843.1 Vibrio KW - Food contamination KW - Food KW - Viruses KW - Contaminated food KW - Foods, Contaminated KW - Contamination (Technology) KW - Food adulteration and inspection KW - Risk assessment KW - Microbiology KW - Contamination KW - Health risk assessment KW - Shrimp industry KW - Shrimps KW - Vibrio cholerae KW - 579.67 KW - 579.67 Food microbiology KW - Food microbiology KW - Cholera spirillum KW - Cholera vibrio KW - El Tor vibrio KW - Vibrio comma KW - Vibrio el Tor KW - Vibrio eltor KW - Macroura KW - Macrura KW - Natantia (Decapoda) KW - Prawns KW - Shrimp KW - Decapoda (Crustacea) KW - Shellfish trade KW - Assessment, Health risk KW - Health hazard appraisal KW - Health hazard assessment KW - Health risk appraisal KW - HRA (Public health) KW - Human risk assessment KW - Medicine, Preventive KW - Public health KW - Environmental health KW - Pathogens KW - Flesh of fish, crustaceans (shellfish) etc UR - https://www.unicat.be/uniCat?func=search&query=sysid:3256328 AB - Choleragenic Vibrio cholerae 01 and 0139 are the causative agent of cholera, a water-and-food-borne disease with epidemic and pandemic potential. This report focuses on the risk of acquiring cholera from warm-water shrimps in international trade. Shrimp is a very important export product from many developing countries but outbreaks of cholera in these countries can have devastating effects on the international markets for their food products. This volume looks at different approaches for assigning the risk associated with choleragenic V. Cholerae in warm-water shrimp in international trade. Qualitative and quantitative approaches to assessing risk were developed and compared and risk estimates were made using the available and relevant data. --Publisher's description. ER -