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Critical review of methods for risk ranking of food-related hazards, based on risks for human health
Critical Reviews in Food Science and Nutrition ( IF 10.2 ) Pub Date : 2017-06-12 , DOI: 10.1080/10408398.2016.1141165
H. J. Van der Fels-Klerx 1 , E. D. Van Asselt 1 , M. Raley 2 , M. Poulsen 3 , H. Korsgaard 3 , L. Bredsdorff 3 , M. Nauta 3 , M. D'agostino 4 , D. Coles 2 , H. J. P. Marvin 1 , L. J. Frewer 2
Affiliation  

This study aimed to critically review methods for ranking risks related to food safety and dietary hazards on the basis of their anticipated human health impacts. A literature review was performed to identify and characterize methods for risk ranking from the fields of food, environmental science and socio-economic sciences. The review used a predefined search protocol, and covered the bibliographic databases Scopus, CAB Abstracts, Web of Sciences, and PubMed over the period 1993–2013.

中文翻译:

根据人类健康风险对食品相关危害的风险分级方法进行严格审查

这项研究旨在严格评估根据对人类健康的预期影响对与食品安全和饮食危害有关的风险进行排名的方法。进行了文献综述,以鉴定和表征食品,环境科学和社会经济科学领域的风险排名方法。该审查使用了预定义的搜索协议,涵盖了1993-2013年间的书目数据库Scopus,CAB Abstracts,Web of Sciences和PubMed。
更新日期:2018-01-12
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