Assessment of ochratoxin A exposure risk from the consumption of coffee beans in Phnom Penh, Cambodia [0.03%]
评估食用咖啡豆产生的曲霉毒素A暴露风险——柬埔察金边市案例研究
Sokunvary Oeung,Piyada Songsermsakul,Supatra Porasuphatana
Sokunvary Oeung
This survey aimed to determine OTA contamination in roasted coffee samples commercialised in Phnom Penh, Cambodia and to assess the potential health risk from OTA exposure. Forty locally grown and imported coffee samples were collected and ...
Monitoring and dietary exposure assessment of pesticide residues in strawberry in Beijing, China [0.03%]
北京食草莓中的农药残留监控及膳食暴露评估研究
Jianxun Li,Wenhui Chen,Kailin Deng et al.
Jianxun Li et al.
In this study, 142 pesticide residues in 245 strawberry samples, gathered from farmers markets or supermarkets in Beijing from June 2017 to May 2018, were investigated. The samples were analysed by high performance liquid chromatography-tan...
Residual pesticides in grape leaves (Vitis vinifera L.) on the Egyptian market and human health risk [0.03%]
埃及市场上葡萄叶中残留的农药及其对人体健康的风险评估
Ahmed H Hamzawy
Ahmed H Hamzawy
A QuEChERS method, followed by GC-MS/MS and LC-MS/MS was used for determining more than 400 pesticide residues in grape leaves collected from the Egyptian markets during the 2021 summer season. Seventy-eight samples contained 36 pesticide r...
Aflatoxin B1 in imported cinnamon consumed in the Yazd province of Iran [0.03%]
进口肉桂中黄曲霉毒素B1在伊朗亚兹德省的暴露风险评估
Vahid Safavizadeh,Carlos Augusto Fernandes de Oliveira,Zahra Nekoukar et al.
Vahid Safavizadeh et al.
Aflatoxins are toxic secondary metabolites produced mainly by Aspergillus flavus and A. parasiticus, which are fungal contaminants found in several foodstuffs, including spices. In this study 40 cinnamon samples were collected in November a...
Monitoring Alternaria toxins in Italian food to support upcoming regulation [0.03%]
监测意大利食品中的曲霉毒素以支持即将出台的法规
Veronica M T Lattanzio,Emanuela Verdini,Stefano Sdogati et al.
Veronica M T Lattanzio et al.
The collection of occurrence data on Alternaria toxins in food and feed across the European countries is required since 2012 by the European Commission, endorsing the relevant scientific opinion by the EFSA CONTAM Panel. Within this framewo...
Xueya Jiang,Tingting Yuan,Zhiguo Hu et al.
Xueya Jiang et al.
Selenium-rich rice samples of 52 brands were bought from supermarkets on line in China and analysed for Se with ICP-MS. The Se concentration of Se-rich rice in China ranged from 0.012 ± 0.001 to 0.558 ± 0.057 mg/kg with an average of 0.09...
Aflatoxin B1 and sterigmatocystin: method development and occurrence in tea [0.03%]
黄曲霉素B1和斯特雷马毒素：在茶中的方法开发及发生情况
Yarong Zhao,Rui Zeng,Qiongshan Wang et al.
Yarong Zhao et al.
Tea is one of the most popular beverage in the world and may be contaminated by fungi and mycotoxins during processing. To analyse aflatoxin B1 (AFB1) and sterigmatocystin (STC) in three types of tea, a simple, fast, sensitive and reliable ...
Organochlorine pesticides and NDL-PCBs in wild boars from flatland region with intensive agricultural activities [0.03%]
来自以农业活动为主地区野猪体内的有机氯农药和ndl-pcbs研究
Jelena Petrović,Brankica Kartalović,Jovan Mirčeta et al.
Jelena Petrović et al.
The objective of this study was to analyse the content of OHCs and NDL-PCBs in wild boar population living in densely populated flatland region with intensive agricultural production. A total of 82 liver samples were analysed by GC-MS metho...
Nitrite, biogenic amines and volatile N-nitrosamines in commercial Chinese traditional fermented fish products [0.03%]
comercial chinese traditional fermented fish products中的亚硝酸盐、生物胺和挥发性N-亚硝胺
Yuxin Wu,Lerong Qin,Jiwang Chen et al.
Yuxin Wu et al.
To examine the safety of Chinese traditional fermented fish products (CTFPs) available on the Chinese market, nitrite, nitrate, biogenic amines (BAs) and volatile N-nitrosamines (VNAs) content in 33 commercial CTFPs from different provinces...
C M Maragos
C M Maragos
Certain fungi can produce secondary metabolites that are toxic, mycotoxins. Two groups of cheeses where fungi are used for ripening are the blue-veined cheeses (Penicillium roqueforti) and the "soft-ripened" cheeses (P. camemberti). An enzy...