Probabilistic health risk assessment (Monte Carlo simulation method) and prevalence of aflatoxin B1 in wheat flours of Iran-Reference-Cited by-同舟云学术

Probabilistic health risk assessment (Monte Carlo simulation method) and prevalence of aflatoxin B1 in wheat flours of Iran

Published:2019-11-04 Issue:8 Volume:101 Page:1074-1085
ISSN:0306-7319
Container-title:International Journal of Environmental Analytical Chemistry
language:en
Short-container-title:International Journal of Environmental Analytical Chemistry

Author:

Jahanbakhsh Mehdi¹,Afshar Afshin¹,Momeni Feeli Sharare¹,Pabast Mahdieh²,Ebrahimi Tahereh¹,Mirzaei Morteza¹,Akbari-Adergani Behrouz³⁴^ORCID,Farid Malihe⁵,Arabameri Majid⁶^ORCID

Affiliation:

1. Food & Drug Administration, Alborz University of Medical Sciences, Karaj, Iran

2. Department of Environmental Health Engineering, Division of Food Safety and Hygiene, University of Medical Science, Tehran, Iran

3. Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran

4. Halal Research Center of IRI.FDA.MOH, Tehran, Iran

5. Non-Communicable Diseases Research Center, Alborz University of Medical Sciences, Karaj, Iran

6. Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran

Funder

Alborz University of Medical Sciences

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Pollution,Soil Science,Waste Management and Disposal,Water Science and Technology,Environmental Chemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/03067319.2019.1676421

Reference51 articles.

1. Physicochemical characterization and microbiology of wheat and rye flours

2. Adsorption characteristics of wheat bran towards heavy metal cations

3. Prevalence and concentration of ochratoxin A, zearalenone, deoxynivalenol and total aflatoxin in cereal-based products: A systematic review and meta-analysis

4. The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

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