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Books in Risk assessment

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11-17 of 17 results in All results

Therapeutic Risk Management of Medicines

  • 1st Edition
  • March 13, 2014
  • Stephen J. Mayall + 1 more
  • English
  • Hardback
    9 7 8 - 1 - 9 0 7 5 6 8 - 4 8 - 0
  • eBook
    9 7 8 - 1 - 9 0 8 8 1 8 - 2 7 - 0
Therapeutic risk management of medicines is an authoritative and practical guide on developing, implementing and evaluating risk management plans for medicines globally. It explains how to assess risks and benefit-risk balance, design and roll out risk minimisation and pharmacovigilance activities, and interact effectively with key stakeholders.A more systematic approach for managing the risks of medicines arose following a number of high-profile drug safety incidents and a need for better access to effective but potentially risky treatments. Regulatory requirements have evolved rapidly over the past decade. Risk management plans (RMPs) are mandatory for new medicinal products in the EU and a Risk Evaluation and Mitigation Strategy (REMS) is needed for certain drugs in the US.This book is an easy-to-read resource that complements current regulatory guidance, by exploring key areas and practical implications in greater detail. It is structured into chapters encompassing a background to therapeutic risk management, strategies for developing RMPs, implementation of RMPs, and the continuing evolution of the risk management field.The topic is of critical importance not only to the pharmaceutical and biotechnology industries, but also regulators and healthcare policymakers.Some chapters feature contributions from selected industry experts.

Fire Toxicity

  • 1st Edition
  • March 12, 2010
  • A A Stec + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 4 8 7 - 5
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 0 7 - 2
Toxic fire effluents are responsible for the majority of fire deaths, and an increasing large majority of fire injuries, driven by the widespread and increasing use of synthetic polymers. Fire safety has focused on preventing ignition and reducing flame spread through reducing the rate of heat release, while neglecting the important issue of fire toxicity. This is the first reference work on fire toxicity and the only scientific publication on the subject in the last 15 years.Assessment of toxic effects of fires is increasingly being recognised as a key factor in the assessment of fire hazards. This book raises important issues including the types of toxic effluents that different fires produce, their physiological effects, methods for generation and assessment of fire toxicity, current and proposed regulations and approaches to modelling the toxic impact of fires.The contributors to Fire toxicity represent an international team of the leading experts in each aspect of this challenging and important field. This book provides an important reference work for professionals in the fire community, including fire fighters, fire investigators, regulators, fire safety engineers, and formulators of fire-safe materials. It will also prove invaluable to researchers in academia and industry.

Foodborne Pathogens

  • 2nd Edition
  • June 30, 2009
  • Clive de W Blackburn + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 6 3 3 - 7
Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters.Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section.Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others.The second edition of Foodborne pathogens: hazards, risk analysis and control is an essential and authoritative guide to successful pathogen control in the food industry.

Handbook of Toxicology of Chemical Warfare Agents

  • 1st Edition
  • March 3, 2009
  • Ramesh C Gupta
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 7 4 4 8 4 - 5
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 2 7 3 - 7
This groundbreaking book covers every aspect of deadly toxic chemicals used as weapons of mass destruction and employed in conflicts, warfare and terrorism. Including findings from experimental as well as clinical studies, this one-of-a-kind handbook is prepared in a very user- friendly format that can easily be followed by students, teachers and researchers, as well as lay people. Stand-alone chapters on individual chemicals and major topics allow the reader to easily access required information without searching through the entire book.This is the first book that offers in-depth coverage of individual toxicants, target organ toxicity, major incidents, toxic effects in humans, animals and wildlife, biosensors, biomarkers, on-site and laboratory analytical methods, decontamination and detoxification procedures, prophylactic, therapeutic and countermeasures, and the role of homeland security.

Hazardous Substances and Human Health

  • 1st Edition
  • Volume 8
  • January 19, 2006
  • Till M Bachmann
  • English
  • Hardback
    9 7 8 - 0 - 4 4 4 - 5 2 2 1 8 - 4
  • eBook
    9 7 8 - 0 - 0 8 - 0 4 6 2 5 2 - 3
There is widespread public concern about hazardous chemicals that are contained in air, soil, water and food. Policy has therefore adopted a series of laws and regulations concerning emissions into and concentration levels in different media including food. As policy makers do not only have to consider the protection of the environment but also need to ensure a well-functioning economy at the same time, these limit or target values need to be set in a balanced way. The main problem, however, is to compare the costs for achieving these targets with the benefits to society by having a smaller exposure to hazardous substances (cost-benefit analysis). This book sets out to improve the reliability of cost-benefit analyses particularly of hazardous substances present in air, water, soil and food. It suggests that the human health risk assessment of chemicals is performed in a bottom-up analysis, i.e., following a spatially resolved multimedia modelling approach. In order to support cost-benefit analyses, the approach is accompanied by monetary valuation of human health impacts, yielding so-called external costs. Results for selected priority metals show that these external costs are small compared to those by the classical air pollutants and involve rather long time horizons touching on the aspect of intergenerational equity within sustainable development. When including further hazardous substances, the total external costs attributable to contaminants are expected to be more substantial.

Pesticide, Veterinary and Other Residues in Food

  • 1st Edition
  • August 19, 2004
  • David Watson
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 9 1 0 - 9
This wide-ranging text reviews the wealth of recent research on assessing and managing the risks from pesticide, veterinary and other chemical residues in food. After an introductory chapter on the key issues in food toxicology,Part one covers the assessment and management of risks, with individual chapters on genetic susceptibility to dietary carcinogens, good agricultural practice and HACCP systems, targeted and rapid methods for analysing residues in food and ways of assessing the mutagenicity of chemicals in food. Part two looks at veterinary residues, covering their safety, toxicology and detection. Part three examines pesticides, with chapters on surveillance and detection methods for fungicides and herbicides. In the final part, there are chapters summarising a wide range of other chemical residues in food, from xenostrogens/endocrine disruptors and dietary estrogens to polycyclic aromatic hydrocarbons, dioxins and polychlorinated biphenyls.Pesticide, veterinary and other residues in food is a standard reference for all those concerned with ensuring the safety of food.

Mycotoxins in Food

  • 1st Edition
  • July 16, 2004
  • N Magan + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 9 0 8 - 6
Mycotoxins, toxic compounds produced by fungi, pose a significant contamination risk in both animal feed and foods for human consumption. With its distinguished editors and international team of contributors, Mycotoxins in food summarises the wealth of recent research on how to assess the risks from mycotoxins, detect particular mycotoxins and control them at differing stages in the supply chain.Part one addresses risk assessment techniques, sampling methods, modelling and detection techniques used to measure the risk of mycotoxin contamination and the current regulations governing mycotoxin limits in food. Part two looks at how the risk of contamination may be controlled, with chapters on the use of HACCP systems and mycotoxin control at different stages in the supply chain. Two case studies demonstrate how these controls work for particular products. The final section details particular mycotoxins, from ochratoxin A and patulin to zearalenone and fumonisins.Mycotoxins in food is a standard reference for all those concerned with ensuring the safety of food.