Risk of exposure to aflatoxin B1, ochratoxin A, and fumonisin B1 from spices used routinely in Lebanese cooking

Author:

Al Ayoubi ManarORCID,Solfrizzo Michele,Gambacorta Lucia,Watson Ian,El Darra NadaORCID

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference38 articles.

1. Risk assessment of dietary exposure to Aflatoxin contamination in spices;Ali;Adv. Clin. Toxicol.,2019

2. Children Exposure to Multiple Mycotoxins through Food Consumption: a Holistic Approach for Risk Assessment;Assunção,2017

3. Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28 days estimated records;Carlsen;Nutr. J.,2011

4. Application of the margin of exposure approach to compounds in food which are both genotoxic and carcinogenic;Constable,2009

5. European food safety authority. Opinion of the scientific Panel on contaminants in the food Chain of the EFSA on a request from the commission related to ochratoxin A in food;EFSA J,2006

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