Ochratoxin a levels in Turkish coffee: a probabilistic health risk assessment via Monte Carlo simulation

Author:

Sevim SumeyraORCID,Macit ArifeORCID,Kizil MevludeORCID

Publisher

Springer Science and Business Media LLC

Reference44 articles.

1. Abalo R (2021) Coffee and caffeine consumption for human health. Nutrients 13(9):2918. https://doi.org/10.3390/nu13092918

2. Adibpour N, Soleimanian-Zad S, Sarabi-Jamab M, Tajalli F (2016) Effect of storage time and concentration of aflatoxin m1 on toxin binding capacity of L. acidophilus in fermented milk product. J Agric Sci Technol 18(5):1209–1220

3. Almasoud YF, Aldosari ZM, Almutairi MA, Alowaifeer AM (2022) Occurrence of ochratoxin A in green and roasted coffee beans from the Saudi market and a possible exposure assessment. JSFA Reports 2(5):255–260

4. Altun SK, Temamogullari F, Yigin A, Gurbuz S (2019) Simultaneous screening of total aflatoxins (B1, B2, G1, G2) and ochratoxin A (OTA) in coffee samples. Fresenius Environ Bull 28(9):6644–6650

5. Bessaire T, Perrin I, Tarres A, Bebius A, Reding F, Theurillat V (2019) Mycotoxins in green coffee: occurrence and risk assessment. Food Control 96:59–67. https://doi.org/10.1016/j.foodcont.2018.08.033

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