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Methodology and Application for Health Risk Classification of Chemicals in Foods Based on Risk Matrix 被引量:11
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作者 ZHOU Ping Ping LIU Zhao Ping +4 位作者 ZHANG Lei LIU Ai Dong SONG Yan YONG Ling LI Ning 《Biomedical and Environmental Sciences》 SCIE CAS CSCD 2014年第11期912-916,共5页
The method has been developed to accurately identify the magnitude of health risks and provide scientific evidence for implementation of risk management in food safety.It combines two parameters including consequence ... The method has been developed to accurately identify the magnitude of health risks and provide scientific evidence for implementation of risk management in food safety.It combines two parameters including consequence and likelihood of adverse effects based on risk matrix.Score definitions and classification for the consequence and the likelihood of adverse effects are proposed.The risk score identifies the intersection of consequence and likelihood in risk matrix represents its health risk level with different colors:‘low',‘medium',‘high'.Its use in an actual case is shown. 展开更多
关键词 likelihood consequence intersection colors toxicity intake magnitude medium judgment chemicals
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