{"title":"关于本指南——FSCJ修订的《食品对食源性微生物和其他（病毒、寄生虫）的健康影响风险评估指南》及其补充技术指南的要点","authors":"Noriko Mizutani, Tamao Mizuno, Masako Waki","doi":"10.14252/foodsafetyfscj.D-24-00013","DOIUrl":null,"url":null,"abstract":"<p><p>Food Safety Commission of Japan (FSCJ) has recently revised the Guideline for the Risk Assessment of the Effects of Food on Health for Foodborne Microorganisms and Others (Viruses, Parasites) and newly issued its supplemental manual as the \"Technical Guide for the Risk Assessment of the Effects of Food on Health for Foodborne Microorganisms and Others (Viruses, Parasites)\". These documents are based recent evidence and according to the Microbiological Risk Assessment Guidance for Food, Microbiological Risk Assessment Series 36 published by FAO/WHO. This short review describes the main structures and characteristics of these documents.</p>","PeriodicalId":73044,"journal":{"name":"Food safety (Tokyo, Japan)","volume":"12 4","pages":"83-88"},"PeriodicalIF":0.0000,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11649975/pdf/","citationCount":"0","resultStr":"{\"title\":\"On the Present Guideline-Focusing Points on FSCJ's Revised Guideline for the Risk Assessment of the Effects of Food on Health for Foodborne Microorganisms and Others (Viruses, Parasites) and Its Supplemental Technical Guidance.\",\"authors\":\"Noriko Mizutani, Tamao Mizuno, Masako Waki\",\"doi\":\"10.14252/foodsafetyfscj.D-24-00013\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Food Safety Commission of Japan (FSCJ) has recently revised the Guideline for the Risk Assessment of the Effects of Food on Health for Foodborne Microorganisms and Others (Viruses, Parasites) and newly issued its supplemental manual as the \\\"Technical Guide for the Risk Assessment of the Effects of Food on Health for Foodborne Microorganisms and Others (Viruses, Parasites)\\\". These documents are based recent evidence and according to the Microbiological Risk Assessment Guidance for Food, Microbiological Risk Assessment Series 36 published by FAO/WHO. This short review describes the main structures and characteristics of these documents.</p>\",\"PeriodicalId\":73044,\"journal\":{\"name\":\"Food safety (Tokyo, Japan)\",\"volume\":\"12 4\",\"pages\":\"83-88\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-12-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11649975/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food safety (Tokyo, Japan)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.14252/foodsafetyfscj.D-24-00013\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/12/1 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food safety (Tokyo, Japan)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.14252/foodsafetyfscj.D-24-00013","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/12/1 0:00:00","PubModel":"eCollection","JCR":"","JCRName":"","Score":null,"Total":0}
On the Present Guideline-Focusing Points on FSCJ's Revised Guideline for the Risk Assessment of the Effects of Food on Health for Foodborne Microorganisms and Others (Viruses, Parasites) and Its Supplemental Technical Guidance.
Food Safety Commission of Japan (FSCJ) has recently revised the Guideline for the Risk Assessment of the Effects of Food on Health for Foodborne Microorganisms and Others (Viruses, Parasites) and newly issued its supplemental manual as the "Technical Guide for the Risk Assessment of the Effects of Food on Health for Foodborne Microorganisms and Others (Viruses, Parasites)". These documents are based recent evidence and according to the Microbiological Risk Assessment Guidance for Food, Microbiological Risk Assessment Series 36 published by FAO/WHO. This short review describes the main structures and characteristics of these documents.
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