Enshi sulfur dioxide residues in food risk assessment

Xiaohong He; Rangpeng Wu; Meiqiong Tan; Zhihao Mu; Jihua Liu

doi:10.1051/e3sconf/202018902011

All issues

Volume 189 (2020)

E3S Web Conf., 189 (2020) 02011

References

Open Access

Issue		E3S Web Conf. Volume 189, 2020 2020 International Conference on Agricultural Science and Technology and Food Engineering (ASTFE 2020)


Article Number		02011
Number of page(s)		3
Section		Food Biochemistry and Food Processing
DOI		https://doi.org/10.1051/e3sconf/202018902011
Published online		15 September 2020

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[1] HFPC. Food Additives using standards. GB 27602014. Beijing (China): Health and Family Planning Commission of China. (2014). [Google Scholar]

[2] Fang, Yanyan, et al. “Human health risk assessment of pesticide residues in market-sold vegetables and fish in a northern metropolis of China.” Environ, Pollut Res Int 22.8 (2015). [Google Scholar]

[3] Vlachou, Christina, et al. “Risk assessment of nitrites for the Austrian adult population with probabilistic modelling of the dietary exposure.” Food and Chemical Toxicology:111480 (2020). [Google Scholar]

[4] Zuo, Tian Tian, et al. “Innovative health risk assessment of heavy metals in Chinese herbal medicines based on extensive data.” Pharmacological Research:104987 (2020). [Google Scholar]

[5] Rome, Joint Fao/Who Food Standards Programme, et al. “General standard for food additives”, (2011). [Google Scholar]

[6] Organization, Geneva World Health. “Evaluation of certain food additives and contaminants: forty-first report of the Joint FAO/WHO Expert Committee on Food Additives [meeting held in Geneva from 9 to 18 February 1993].” Geneva World Health Organization (1993). [Google Scholar]

[7] Lou, Tiantian, et al. “Monitoring, exposure and risk assessment of sulfur dioxide residues in fresh or dried fruits and vegetables in China.” Food Additives & Contaminants Part A 34.6 (2017). [Google Scholar]

[8] Vandevijvere, S., et al. “Estimate of intake of sulfites in the Belgian adult population.” Food Additives & Contaminants Part A 27.8:1072-1083 (2010). [Google Scholar]