Dietary exposure to polyaromatic hydrocarbons of the Hong Kong population-Reference-Cited by-同舟云学术

Dietary exposure to polyaromatic hydrocarbons of the Hong Kong population

Published:2024-07-08 Issue:8 Volume:41 Page:969-978
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Chung Stephen W. C.¹,Liu Melissa P. S.²,Wong Kenny K. C.³,Chan Gabriel Y. S.³

Affiliation:

1. Food and Environmental Hygiene Department, Risk Assessment Section, Centre for Food Safety, Hong Kong, China

2. Food and Environmental Hygiene Department, 43/F Queensway Government Offices, Risk Assessment Section, Centre for Food Safety, Hong Kong, China

3. Food and Environmental Hygiene Department, 4/F Public Health Laboratory Centre, Food Research Laboratory, Centre for Food Safety, Hong Kong, China

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2024.2358509

Reference19 articles.

1. Centre for Food Safety (CFS). 2021. Report of the second Hong Kong population-based food consumption survey. https://www.cfs.gov.hk/english/programme/programme_firm/files/2nd_FCS_Report_29_Jun_2021.pdf.

2. Codex Alimentarius Commission (Codex). 2009. Code of practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying processes. CAC/RCP 68–2009.

3. Commission Regulation (EC) No 1881/2006;European Union;Off J Eur Union,2006

4. Polycyclic Aromatic Hydrocarbons in Food - Scientific Opinion of the Panel on Contaminants in the Food Chain

5. Statement on the applicability of the Margin of Exposure approach for the safety assessment of impurities which are both genotoxic and carcinogenic in substances added to food/feed