Results 41 to 50 of about 10,836 (186)

Heavy Metals Cd, Hg and Pb in Fresh Milk from Dairy Farms in South Jakarta Analyzed by ICP-MS

Tropical Animal Science Journal, 2023
Determination of heavy metals cadmium (Cd), mercury (Hg), and lead (Pb) in fresh milk refers to the FDA 2020 method by inductively coupled plasma mass spectrometry (ICP-MS) was verified in this study.
E. M. Silalahi, H. N. Lioe, D. N. Faridah   +2 more
doaj   +1 more source

Safety assessment of the mixture of methyl-branched and linear C14–C18 alkanamides, derived from fatty acids, for use in food contact materials [PDF]

, 2017
Publisher ...
Barthélemy, Eric, Bolognesi, Claudia, Castle, Laurence, Cravedi, Jean-Pierre, de Fátima Tavares Poças, Maria, Engel, Karl-Heinz, Fowler , Paul, Franz, Roland, Grob, Konrad, Gürtler, Rainer, Husøy, Trine, Kolf-Clauw, Martine, Kärenlampi, Sirpa, Lampi, Eugenia, Mennes, Wim, Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Penninks, André, Rosaria Milana, Maria, Silano, Vittorio, Smith, Andrew, Svensson, Kettil, Tlustos, Christina, Wölfle , Detlef, Zorn, Holger, Zugravu, Corina-Aurelia   +24 more
core   +3 more sources

The Evaluation by JECFA

Mycotoxins, 2003
Deoxynivalenol, T2-toxin and HT-2 toxin were evaluated in the 56th JECFA (Joint FAO/WHO Expert Committee on Food Additives) held in February, 2001. The Committee proposed a PMTDI (provisional maximum tolerable daily intake) of 1 μg/kg bw/day for deoxynivalenol, based on the NOEL of 100 μg/kg bw/day in a 2-year feeding study using mice.
openaire   +2 more sources

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 [PDF]

, 2011
<p>The CEF Panel of the European Food Safety Authority was requested to evaluate 80 flavouring substances in the Flavouring Group Evaluation 08, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000.
Aeschbacher, Ames, Atochem, Atochem, Auletta, Bailey, Bailey, Bailey, Ballantyne, Black, Brams, Bremer, Brigelius, Brown, Butterworth, Butterworth, Canellakis, Cashman, Cashman, Cashman, Cashman, Chatterji, CoE, Collinson, Cotgreave, Cox, Cox, Cox, Cox, Cox, Cramer, Damani, Degroot, Deslongchamps, Dooley, Dorange, Dutton, EC, EC, EC, EC, EC, Eder, Eder, Edsbacker, EFFA, Elfarra, Fairchild, Feng, Fenwick, Finkelstein, Fishman, Fogleman, Fogleman, Fogleman, Gachon, Gallo, George, Greenzaid, Griffiths, Grosa, Gry, Hakura, Hermansky, Hitchcock, Holloway, Hoodi, Hosono, Hucker, IOFI, Ito, JECFA, JECFA, Karim El Fatih, Keith, Koptyaev, Kurooka, LaVoie, Layman, Lee, Levine, Maiorino, Marks, Marks, Mazel, McBain, Min, Mitchell, Mondino, Mondino, Mondino, Mondino, Moran, Moreno, Morgareidge, Morgareidge, Morgareidge, Morgareidge, Morgareidge, Munday, Munday, Munday, Musk, Myers, Münchberg, Nakamura, Nakamura, Nakamura, Nickson, Nickson, Nnane, Noel, Oae, Oginsky, Onkenhout, Oser, Oser, Pacifici, Panasevich, Peano, Pence, Piccirillo, Posternak, Renwick, Renwick, Renwick, Renwick, Rettie, Rettie, Richardson, Rosen, Rosen, Sadeque, Sadeque, Satchell, Schafer, Shaw, Sheen, Shellenberger, Shellenberger, Sies, Snow GA, Sommer, Steele, Steele, Stien, Strong, Strong, Szumlanski, Takata, Tamaki, Tateishi, Taylor, Thomas, Thurston, TNO, TNO, Ubuka, Vogin, Waring, Watanabe, Watanabe, Watanabe, Watanabe, Wheldon, Wild, Williams, Williams, Willson, Wnorowski, Wnorowski, Wnorowski, Wnorowski, Wnorowski, Wnorowski, Wood, Woodson, Woodson, Woodson, Yashiro, Yoshihara, Zeiger, Ziegle, Ziegler, Ziegler, Ziegler   +185 more
core   +6 more sources

Scientific Opinion on Flavouring Group Evaluation 94, Revision 1 (FGE.94Rev1): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting)

EFSA Journal, 2012
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 91, Revision 2 (FGE.91Rev2): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53^rd and 68^th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev5 (2012) [PDF]

EFSA Journal, 2014
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Variations in zearalenone activation in avian food species [PDF]

, 2008
Zearalenone (ZEA), a widely distributed oestrogenic fusariotoxin, constitutes a potential risk for human and animal health. ZEA is metabolised to the main metabolites identified in vitro and in vivo: alpha-zearalenol (α-ZOL) and beta-zearalenol (β-ZOL ...
Ayouni, Fatma, Guerre, Philippe, Kolf-Clauw, Martine, Tardieu, Didier   +3 more
core   +1 more source

Scientific statement on the health‐based guidance values for dioxins and dioxin‐like PCBs

EFSA Journal, 2015
Different organisations have undertaken risk assessments of dioxins resulting in the issuance of a range of health‐based guidance values. This report examines the approaches taken by the Scientific Committee on Food (SCF), the Joint FAO/WHO Expert ...
European Food Safety Authority
doaj   +1 more source

The content of lead, cadmium, arsenic, mercury and tin in fruit and their products based on monitoring studies – exposure assessment

Roczniki Panstwowego Zakladu Higieny, 2021
Background. Fruit and fruit products are important part of our daily diet. In addition to the ingredients necessary for the proper functioning of the body, these products can also be a source of intake elements harmful to human health.
Monika Mania, Małgorzata Rebeniak, Ewelina Chabros, Oksana Orshulyak, Jacek Postupolski   +4 more
doaj   +1 more source

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

eFood, Volume 7, Issue 3, June 2026.
This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 more
wiley   +1 more source