Prevalence of perfluoroalkyl substances in paired batches of precooked and canned bovine meat and their implication on consumer safety-Reference-Cited by-同舟云学术

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Prevalence of perfluoroalkyl substances in paired batches of precooked and canned bovine meat and their implication on consumer safety

Published:2024-10 Issue: Volume:192 Page:114910
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Nobile Maria^ORCID,Panseri Sara,Curci Dalia,Chiesa Luca Maria,Ghidini Sergio^ORCID,Arioli Francesco^ORCID

Publisher

Elsevier BV

Reference32 articles.

1. Presence of organic halogenated compounds, organophosphorus insecticides and polycyclic aromatic hydrocarbons in meat of different game animal species from an Italian subalpine area;Arioli;Food Addit. Contam.,2019

2. Monitoring the presence of perfluoroalkyl substances in Italian cow milk;Barbarossa;J. Dairy Sci.,2014

3. Perfluorochemicals: potential sources of and migration from food packaging;Begley;Food Addit. Contam.,2005

4. High-meat diets and cancer risk;Bingham;Proc. Nutr. Soc.,1999

5. Perfluoroalkyl and polyfluoroalkyl substances in the environment: terminology, classification, and origins;Buck;Integrated Environ. Assess. Manag.,2011

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