Development and application of a comparative risk assessment method for ranking chemical hazards in food-Reference-Cited by-同舟云学术

Development and application of a comparative risk assessment method for ranking chemical hazards in food

Published:2020-12-04 Issue:1 Volume:38 Page:1-14
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Li Ying¹,Liang Guoxin²,Zhang Lei³,Liu Zhaoping³,Yang Dajin³,Li Jianwen³,Sun Guiju¹^ORCID,Zhou Pingping³

Affiliation:

1. Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China

2. Beijing Daxing District Center for Diseases Prevention and Control, Beijing, China

3. NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing, China

Funder

the National Key Research and Development Program of China

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2020.1828627

Reference47 articles.

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2. Toxicological assessment of 3-chloropropane-1,2-diol and glycidol fatty acid esters in food

3. FDA-iRISK—A Comparative Risk Assessment System for Evaluating and Ranking Food-Hazard Pairs: Case Studies on Microbial Hazards

4. [EC] European Commission. 2002. Opinion of the Scientific Committee on Food on the risks to human health of Polycyclic Aromatic Hydrocarbons in food [Internet]. [accessed 2020 Jun 12]. https://ec.europa.eu/food/sites/food/files/safety/docs/sci-com_scf_out153_en.pdf

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