Pest risk assessment of the Cucumber green mottle
Pest risk assessment of the Cucumber green mottle
Pest risk assessment of the Cucumber green mottle
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07/207-4 Final4.2.1.4 Probability <strong>of</strong> pest surviving existing pest management procedures ........... 204.2.2 Probability <strong>of</strong> establishment................................................................................ 204.2.2.1 Availability <strong>of</strong> suitable hosts, alternate hosts and vectors in <strong>the</strong> PRA area. 204.2.2.2 Suitability <strong>of</strong> environment............................................................................ 204.2.2.3 Cultural practices and control measures....................................................... 214.2.2.4 O<strong>the</strong>r characteristics <strong>of</strong> <strong>the</strong> pest affecting <strong>the</strong> probability <strong>of</strong> establishment 224.2.3 Probability <strong>of</strong> spread after establishment............................................................ 224.2.3.1 Conclusion regarding endangered areas....................................................... 224.3. Assessment <strong>of</strong> potential economic consequences ..................................................... 224.3.1 <strong>Pest</strong> effects........................................................................................................... 224.3.1.1 Direct pest effects......................................................................................... 224.3.1.2 Indirect pest effects ...................................................................................... 224.3.2 Analysis <strong>of</strong> economic consequences................................................................... 234.3.3 Conclusion <strong>of</strong> <strong>the</strong> <strong>assessment</strong> <strong>of</strong> economic consequences.................................. 244.3.3.1 Endangered area ........................................................................................... 244.4. Degree <strong>of</strong> uncertainty ................................................................................................ 245. Conclusion........................................................................................................................ 256. References ........................................................................................................................ 27Norwegian Scientific Committee for Food Safety 4
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