Hazard Characterization

Hazard Characterization is defined in the Codex Alimentarius Commission Procedural Manual, Fourteenth Edition (2004) as “The qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with biological, chemical and physical agents which may be present in food. For chemical agents, a dose-response assessment should be performed. For biological or physical agents, a dose-response assessment should be performed if the data are obtainable.”

• About Hazard Characterization
• Studies and Data
• Microbiological Hazards
• General Biological Hazards*
• Bacteria
• Salmonella*
• Listeria*
• Other Bacteria
• Fungal Organisms and Toxins
• Parasites
• Viruses
• Prions
• Chemical Hazards
• General Chemical Hazards*
• Contaminants
• Acrylamide
• Dioxin/PCB*
• Other Contaminants
• Pesticide Residues*
• Food and Color Additives*
• Veterinary Drug Residues

*Hyperlink will take you to another page on FoodRisk.org

Copyright © 2008 Joint Institute for Food Safety and Applied Nutrition.

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• E-mail: foodrisk@umd.edu