Probabilistic dietary exposure to ethyl carbamate from fermented foods and alcoholic beverages in the Korean population-Reference-Cited by-同舟云学术

Probabilistic dietary exposure to ethyl carbamate from fermented foods and alcoholic beverages in the Korean population

Published:2017-09-04 Issue:11 Volume:34 Page:1885-1892
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Choi B.¹,Ryu D.¹,Kim C-I.²,Lee J-Y.²,Choi A.²,Koh E.¹^ORCID

Affiliation:

1. Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, Seoul, Korea

2. Bureau of Health Industry Promotion, Korea Health Industry Development Institute, Osong, Chungcheongbuk-do, Korea

Funder

Ministry of Food and Drug Safety

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/10.1080/19440049.2017.1364433

Reference28 articles.

1. [AOAC] Association of Official Analytical Chemists. 1997. AOAC official method 944.07: ethyl carbamate in alcoholic beverages and soy sauce. 17th ed. Gaithersburg (MD): Association of Analytical Communities.

2. Effect of ethanol on the tumorigenicity of urethane (ethyl carbamate) in B6C3F1 mice

3. Ethyl carbamate in alcoholic beverages from China: Levels, dietary intake, and risk assessment

4. EFSA Panel on Plant Protection Products and their Residues (PPR). 2012. Draft scientific opinion on the guidance on the use of probabilistic methodology for modelling dietary exposure to pesticide residues. Available from: http://www.efsa.europa.eu/sites/default/files/consultation/120125.pdf

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