Chemical safety in meat industry.
暂无分享,去创建一个
Sabine Andrée | Wolfgang Jira | Fredi Schwägele | Karl-Heinz Schwind | Hubertus Wagner | F. Schwägele | W. Jira | H. Wagner | K. Schwind | S. Andrée
[1] P. Pipek,et al. Determination of PAHs in various smoked meat products and different samples by enzyme immunoassay , 1999 .
[2] M. Pfaffl,et al. The use of omic technologies for biomarker development to trace functions of anabolic agents. , 2009, Journal of chromatography. A.
[3] B. Le Bizec,et al. Options for veterinary drug analysis using mass spectrometry. , 2009, Journal of chromatography. A.
[4] Jo Gilbert,et al. Comparison of the lethality of lead and copper bullets in deer control operations to reduce incidental lead poisoning; field trials in England and Scotland , 2009 .
[5] M. Garcia-Vaquero,et al. Toxic and essential metals in liver, kidney and muscle of pigs at slaughter in Galicia, north-west Spain , 2007, Food additives and contaminants.
[6] P. Pinsky,et al. Relationships between dioxins in soil, air, ash, and emissions from a municipal solid waste incinerator emitting large amounts of dioxins. , 1998, Chemosphere.
[7] W. Fiddler,et al. Nitrosamine Formation in Processed Hams as Related to Reformulated Elastic Rubber Netting , 2008 .
[8] E. Ferretti,et al. Comparison of contaminant and residue levels in organic and conventional milk and meat products from Northern Italy , 2005, Food additives and contaminants.
[9] W. Fiddler,et al. Thermal decomposition of the rubber vulcanization agent, zinc dibenzyldithiocarbamate, and its potential role in nitrosamine formation in hams processed in elastic nettings , 1994 .
[10] Safe,et al. Toxic equivalency factors (TEFs) for PCBs, PCDDs, PCDFs for humans and wildlife. , 1998, Environmental health perspectives.
[11] Theodoros Varzakas,et al. Application of failure mode and effect analysis (FMEA) and cause and effect analysis for industrial processing of common octopus (Octopus vulgaris) – Part II , 2009 .
[12] T. Kowalska,et al. Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat. , 2009, Meat science.
[13] J. Warthesen,et al. Formation of heterocyclic N-nitrosamines from the reaciton of nitrite and selected primary diamines and amino acids.?l. , 1975, Journal of agricultural and food chemistry.
[14] K. Honikel,et al. The use and control of nitrate and nitrite for the processing of meat products. , 2008, Meat science.
[15] F. Schwägele. Traceability from a European perspective. , 2005, Meat science.
[16] W. Jira,et al. Survey of dioxins, dioxin-like PCBs and marker PCBs in German feeds of plant origin , 2010, Journal für Verbraucherschutz und Lebensmittelsicherheit.
[17] D. Milićević. MYCOTOXINS IN THE FOOD CHAIN - OLD PROBLEMS AND NEW SOLUTIONS* , 2009 .
[18] A. Booren,et al. Nitrite stabilization of lipids in cured pork. , 1993, Meat science.
[19] Josef Schlatter,et al. Opinion of the Scientific Panel on Contaminants in the food chain on a request from the European Commission on marine biotoxines in shellfish okadaic acid and analogues , 2008 .
[20] W. Jira,et al. Polycyclic aromatic hydrocarbons (PAHs) in traditional and industrial smoked beef and pork ham from Serbia , 2008 .
[21] N. Waegeneers,et al. The European maximum level for cadmium in bovine kidneys is in Belgium only realistic for cattle up to 2 years of age , 2009 .
[22] Dominique Avery. Regulation of Lead-based Ammunition Around the World , 2009 .
[23] I. Nisbet,et al. Toxic equivalency factors (TEFs) for polycyclic aromatic hydrocarbons (PAHs). , 1992, Regulatory toxicology and pharmacology : RTP.
[24] M. Rodríguez-de la Cruz,et al. Transfer of lead from shot pellets to game meat during cooking. , 2007, The Science of the total environment.
[25] W. Jira. A GC/MS method for the determination of carcinogenic polycyclic aromatic hydrocarbons (PAH) in smoked meat products and liquid smokes , 2004 .
[26] E. Vanspronsen,et al. Determining Tissue-Lead Levels in Large Game Mammals Harvested with Lead Bullets: Human Health Concerns , 2009, Bulletin of environmental contamination and toxicology.
[27] G. Purcaro,et al. Optimisation of microwave assisted extraction (MAE) for polycyclic aromatic hydrocarbon (PAH) determination in smoked meat. , 2009, Meat science.
[28] Antonio Scipioni,et al. FMEA methodology design, implementation and integration with HACCP system in a food company , 2002 .
[29] Hans-Joachim Hübschmann,et al. Fast-GC/HRMS to quantify the EU priority PAH. , 2008, Journal of separation science.
[30] J. Domingo,et al. Polycyclic aromatic hydrocarbons in foods: human exposure through the diet in Catalonia, Spain. , 2003, Journal of food protection.
[31] Wolfgang Frede,et al. Taschenbuch für Lebensmittelchemiker , 2006 .
[32] N. V. Ramakrishna,et al. Tumor-initiating activity and carcinogenicity of dibenzo[a,l]pyrene versus 7,12-dimethylbenz[a]anthracene and benzo[a]pyrene at low doses in mouse skin. , 1993, Carcinogenesis.
[33] M. A. Yusty,et al. Determination of benzo[a]pyrene in some Spanish commercial smoked products by HPLC-FL. , 1999 .
[34] H. Glatt,et al. Synthesis and mutagenicity of the diastereomeric fjord-region 11,12-dihydrodiol 13,14-epoxides of dibenzo[a,l]pyrene. , 1994, Carcinogenesis.
[35] W. Jira,et al. Gas chromatography-mass spectrometry (GC-MS) method for the determination of 16 European priority polycyclic aromatic hydrocarbons in smoked meat products and edible oils , 2008, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.
[36] S. Tannenbaum,et al. Inhibition of nitrosamine formation by ascorbic acid. , 1991, The American journal of clinical nutrition.
[37] E. Homberger,et al. The Seveso accident: its nature, extent and consequences. , 1979, The Annals of occupational hygiene.
[38] W. Jira. Polycyclic aromatic hydrocarbons in German smoked meat products , 2009 .
[39] A R Tricker,et al. N-nitroso compounds and man: sources of exposure, endogenous formation and occurrence in body fluids. , 1997, European journal of cancer prevention : the official journal of the European Cancer Prevention Organisation.
[40] A. Thaler,et al. Cadmium and lead residue control in a hazard analysis and critical control point (HACCP) environment. , 2007, Journal of agricultural and food chemistry.
[41] Theodoros Varzakas,et al. Application of Failure Mode and Effect Analysis (FMEA) and Cause and Effect Analysis in Conjunction with ISO 22000 to a Snails (Helix aspersa) Processing Plant; A Case Study , 2009, Critical reviews in food science and nutrition.
[42] J. Stegeman,et al. On the species-specific biotransformation of dibenzo[a,l]pyrene. , 2006, Chemico-biological interactions.
[43] M. Pikkemaat,et al. Bioactivity-based screening of antibiotics and hormones. , 2009, Journal of chromatography. A.
[44] Theodoros Varzakas,et al. Application of failure mode and effect analysis and cause and effect analysis on processing of ready to eat vegetables – part II , 2009 .
[45] John Christian Larsen,et al. Scientific Opinion of the Panel on Contaminants in the Food Chain on a request from the European Commission on Polycyclic Aromatic Hydrocarbons in Food: Question N° EFSA-Q-2007-136 , 2008 .
[46] M. Roasto,et al. Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia , 2007, Food additives and contaminants.
[47] J. Villalbí,et al. Polycyclic aromatic hydrocarbons in food samples collected in Barcelona, Spain. , 2006, Journal of food protection.
[48] F. Wirth. Restricting and dispensing with curring agents in meat products , 1991 .
[49] W. Jira,et al. Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia. , 2008, Meat science.
[50] S. Mirvish. Formation of N-nitroso compounds: chemistry, kinetics, and in vivo occurrence. , 1975, Toxicology and applied pharmacology.