Part,  Chapter, Paragraph

1  III,    10.  4.  2| the-largest risk category being pathogenic micro organisms (16%). A
2  III,    10.  4.  2|        10.4.2.1. Association of pathogenic (micro-) organisms with
3  III,    10.  4.  2|        symptoms associated with pathogenic (micro-) organisms in food~
4  III,    10.  4.  2|        factors related to human pathogenic serotypes as well as for
5  III,    10.  4.  3|       contamination of water by pathogenic viruses, bacteria or protozoa.