Books in the Microbiological risk assessment series series

Synthesizes the current scientific literature concerning the transmission of antimicrobial-resistant bacteria, antimicrobial residues and antimicrobial resistance genes from environmental sources (e.g. contaminated water, soil, fertilizers, processing and transportation facilities) to foods and feeds of plant and aquatic animal origin.

Provides guidance on safe water use when preparing fresh produce and fish. The report is also a guide for water risk management. Water is a major input in food, from primary production through all stages in the food value chain to consumption.