Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach.

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作者： Nurin Irdina,Ab-Latif ^[1] ; Rozaini,Abdullah ^[2] ; Syaliza,Omar ^[3] ; Maimunah,Sanny ^[1]

作者单位： Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia. ^[1] Department of Environmental and Occupational Health, Faculty of Medicine and Health Science, Universiti Putra Malaysia, Selangor, Malaysia. ^[2] Faculty of Pharmacy, Universiti Sultan Zainal Abidin, Besut Campus, Terengganu, Malaysia. ^[3] Laboratory of Food Safety and Food Integrity, Institute of Tropical Agricultural and Food Security, Universiti Putra Malaysia, Selangor, Malaysia. ^[4]

关键词 Benchmark Dose lower confidence limit heterocyclic amines margin of exposure polycyclic aromatic hydrocarbons risk assessment

DOI 10.21315/mjms2024.31.2.11

PMID 38694573

发布时间 2024-05-03

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