Human exposure to ochratoxin A and its natural occurrence in spices marketed in Chile (2016–2020): A case study of merkén-Reference-Cited by-同舟云学术

Human exposure to ochratoxin A and its natural occurrence in spices marketed in Chile (2016–2020): A case study of merkén

Published:2023-01 Issue: Volume:115 Page:104885
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Palma P.,Calderón R.,Godoy M.,Vidal M.,Rivera A.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Agencia Chilena para la Calidad e Inocuidad Alimentaria. ACHIPIA (2018). Ocratoxina A en ají y merkén, Chile. Perfil de riesgo/ACHIPIA N.º02/2018. Available from: 〈https://www.achipia.gob.cl/wp-content/uploads/2018/06/Perfil-de-Riesgo-Ocratoxina-en-aj---y-merk--n-v1–2018.pdf〉.

2. Risk of exposure to aflatoxins B1, ochratoxin A, and fumonisin B1 from spices used routinely in Lebanese cooking;Al Ayoubi;Food Chem. Toxicol.,2021

3. Occurrence of ochratoxin A in infant foods in the United States;Cappozzo;J. Food Prot.,2017

4. Overview of fungi and mycotoxin contamination in capsicum pepper and in its derivates;Costa;Toxins,2019

5. Chili consumption and risk of gastric cancer: a meta-analysis;Du;Nutr. Cancer,2021

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