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Résultats de la recherche - 9 results
Estimation of dietary aluminum exposure of the Belgian adult population: evaluation of contribution of food and kitchenware.
Adult Aluminum Belgium cooking environmental exposure Food Analysis Humans Abstract: An exposure assessment was performed to estimate the usual daily intake of aluminum (Al) via food and kitchenware in ...
Prevalence and levels of Bacillus cereus emetic toxin in rice dishes randomly collected from restaurants and comparison with the levels measured in a recent foodborne outbreak.
observed in cooked rice dishes were low (approximately 4 ng/g of food). However, since little is known yet about the potential chronic toxicity of cereulide, one needs to be very careful and vigilant. Health ...
Modelling aluminium leaching into food from different foodware materials with multi-level factorial design of experiments.
Volume 29, Issue 8, p.1322-33 (2012) Keywords: Aluminum Aluminum Compounds Beverages Ceramics Cooking and Eating Utensils Diffusion Food Contamination Food Packaging Hot Temperature Humans Hydrogen-Ion ...
Processing factors of several pesticides and degradation products in carrots by household and industrial processing
washing, the residual concentrations were below 5 ppb. However it was observed that the level of pesticide residues was not reduced by microwave cooking. The pesticide residues remaining after previous ...
Expert judgement in a risk assessment model for Salmonella spp. in pork: the performance of different weighting schemes.
variables (=variables from the experts’ area of expertise for which the true values were known to the analyst). Subsequently different weighting schemes or “decision makers” (DM s) were applied using Cooke ...
Study of the variability of pork quality by principal component analysis (PCA)
presented the best correlation with the first principal component whereas the variables such as the E. coli Count and the Total Viable Count measured on the carcass, the hot carcass weight and the cooking ...
Determination of acrylamide levels in selected foods in Brazil
additives and contaminants, Volume 24, Issue 3, Number 241, p.236- 241 (2007) ISBN: 0265-203X Keywords: Acrylamide at beer Brazilian foods Bread Carcinogen Categories Class Cooked foods Countries detection ...
Shellfish, a dangerous food?210
consumption toxin Viruses WATER Abstract: Sea products are consumed worldwide. Seafood, especially shellfish, is consumed crude or not well cooked therefore they are risky for the development of foodborne ...
Trace contamination with dioxin-like chemicals in feed and food substances: Evaluation of the TEQ determination for risk assessment and regulatory responses
Publication Type: Peer reviewed scientific article Authors: Ilse Van Overmeire; Clark,G.C.; Brown,D.J.; M.D. Chu; Cooke,W.M.; Michael Denison; Baeyens,W.; Srebrnik,S.; Goeyens,L. Source: Env Science ...