Mercury in canned fish from local markets in the Czech Republic-Reference-Cited by-同舟云学术

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Mercury in canned fish from local markets in the Czech Republic

Published:2017-02-06 Issue:2 Volume:10 Page:149-154
ISSN:1939-3210
Container-title:Food Additives & Contaminants: Part B
language:en
Short-container-title:Food Additives & Contaminants: Part B

Author:

Kral Tomas¹,Blahova Jana¹,Sedlackova Lenka¹,Kalina Jiri²,Svobodova Zdenka²

Affiliation:

1. Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic

2. Research Centre for Toxic Compounds in the Environment, Faculty of Science, Masaryk University Brno, Brno, Czech Republic

Publisher

Informa UK Limited

Subject

Public Health, Environmental and Occupational Health,Toxicology,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19393210.2017.1284904

Reference29 articles.

1. Concentrations of trace elements in marine fish and its risk assessment in Malaysia

2. Concentration and Exposure Assessment of Mercury in Commercial Fish and Other Seafood Marketed in Oman

3. Lead, cadmium, arsenic and mercury in canned tuna fish marketed in Tehran, Iran

4. Dietary mercury intake and human exposure in an Adriatic population

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1. UV-photochemical vapor generation coupled to hydride generation AAS in the study of dietary intake of Se, Hg, Cd, and Pb from fish;Journal of Food Composition and Analysis;2023-12

2. Probabilistic non-carcinogenic and carcinogenic risk assessments of potential toxic metals (PTMs) and polycyclic aromatic hydrocarbons (PAHs) in canned foods in Nigeria: understanding the size of the problem;Journal of Trace Elements and Minerals;2023-06

3. Assessment of trace elements in canned fish and health risk appraisal;Foods and Raw Materials;2023-03-17

4. Survey of Total Mercury Content in Fishery Products;Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi);2022-04-25

5. Exposure assessment in the Serbian population and occurrence of histamine and heavy metals in fish and seafood;International Journal of Food Science & Technology;2021-09-23

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