Heavy metals and health risk assessment of Brazilian artisanal cheeses

Author:

Rocha Luciana S.,Ramos Gustavo Luis P.A.,Rocha Ramon S.,Braz Bernardo F.,Santelli Ricardo E.,Esmerino Erick A.,Freitas Monica Q.,Mársico Eliane T.,Bragotto Adriana P.A.,Quitério Simone L.,Cruz Adriano G.

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES;Andrade;Journal of Food Composition and Analysis,2022

2. Determination of some traces metal levels in cheese samples packaged in plastic and tin containers by ICP-OES after dry, wet and microwave digestion;Bakircioglu;Food and Chemical Toxicology,2011

3. Brasil, 2022. Instrução Normativa n° 160/2022 - Estabelece os limites máximos tolerados (LMT) de contaminantes em alimentos. Retrieved from http://antigo.anvisa.gov.br/documents/10181/6503739/%281%29IN_160_2022_COMP.pdf/8510c2f3-1093-4ef3-891c-c6abc142e788. Accessed April 22, 2023.

4. Chromium content of selected Greek foods;Bratakos;Science of the Total Environment,2002

5. Metal levels in fodder, milk, dairy products, and tissues sampled in ovine farms of Southern Italy;Caggiano;Environmental Research,2005

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