Risk ranking of chemical hazards in foods: comparison of aggregating methods using infant formula as an example-Reference-Cited by-同舟云学术

Risk ranking of chemical hazards in foods: comparison of aggregating methods using infant formula as an example

Published:2023-01-05 Issue:2 Volume:40 Page:193-201
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Palmont Philippe¹,Membré Jeanne-Marie²^ORCID,Rivière Gilles¹^ORCID,Bemrah Nawel¹

Affiliation:

1. Risk Assessment Department, French Agency for Food, Environmental and Occupational Health and Safety (ANSES), Maisons-Alfort, France

2. Oniris, INRAE, Secalim, Nantes, France

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/10.1080/19440049.2022.2163302

Reference21 articles.

1. [ANSES] French Agency for Food, Environmental and Occupational Health and Safety. 2020. Méthodologie de hiérarchisation des dangers biologiques et chimiques dans les aliments. Rapport d’expertise collective. Maisons-Alfort: ANSES.

2. Dietary intake and risk assessment of elements for 1- and 2-year-old children in the Netherlands

3. Note—A Preference Ranking Organisation Method

4. How to select and how to rank projects: The Promethee method

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A multicriteria assessment of food safety measures for a large dairy farm in hot weather conditions;Microbial Risk Analysis;2024-12

2. Systematic risk ranking of microbiological hazards in infant foods;Food Research International;2024-09

3. A tiered approach of hazard-prioritization and risk-ranking for chemical hazards in food commodities: Application for selected mycotoxins;Food Research International;2024-02

4. Ranking food products based on estimating and combining their microbiological, chemical and nutritional risks: Method and application to Ready-To-Eat dishes sold in France;Food Research International;2023-07