Hazard characterisation for significant mycotoxins in food
Author:
Funder
Ministerstvo Zdravotnictví Ceské Republiky
Univerzita Hradec Králové
Publisher
Springer Science and Business Media LLC
Subject
Toxicology,Microbiology,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s12550-023-00478-2.pdf
Reference147 articles.
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2. Aziz NH, Moussa LAA (2002) Influence of gamma-radiation on mycotoxin producing moulds and mycotoxins in fruits. Food Control 13:281–288. https://doi.org/10.1016/S0956-7135(02)00028-2
3. Becci PJ, Hess FG, Johnson WD, Gallo MA, Babish JG, Dailey RE, Parent RA (1981) Long-term carcinogenicity and toxicity studies of patulin in the rat. J Appl Toxicol 1:256–261. https://doi.org/10.1002/jat.2550010504
4. Benford D, Bolger PM, Carthew P, Coulet M, DiNovi M, Leblanc J-C, Renwick AG, Setzer W, Shlatter J, Smith B, Slob W, Williams G et al (2010a) Application of the margin of exposure (MoE) approach to substances in food that are genotoxic and carcinogenic. Food Chem Toxicol 48:S2–S24. https://doi.org/10.1016/j.fct.2009.11.003
5. Benford D, Jean-Charles L, Setzer R (2010b) Application of the margin of exposure (MoE) approach to substances in food that are genotoxic and carcinogenic Example: Aflatoxin B1 (AFB1). Food Chem Toxicol 48:S34–S41. https://doi.org/10.1016/j.fct.2009.11.003
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