کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8888284 1628381 2018 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Prioritization of chemical hazards in spices and herbs for European monitoring programs
ترجمه فارسی عنوان
اولویت بندی خطرات شیمیایی در ادویه ها و گیاهان برای برنامه های نظارت
کلمات کلیدی
ترکیبات شیمیایی، ماتریس خطر، رتبه بندی خطر، آلاینده ها،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Monitoring programs are preferably risk-based, which allows focusing on the most relevant human health risks. In this study, a risk matrix was used to identify those chemical hazards that have the highest human health risk for the following spices and herbs: paprika/chilli powder, black pepper, nutmeg, basil, thyme, and parsley. Both the probability of occurrence and the severity of the hazard were assessed for 36 chemical compounds and classified into low, medium, high, and severe. Probability of occurrence was evaluated based on available monitoring data and RASFF notifications as well as possibilities for economic adulteration. Severity was assessed based on available toxicological reference values and classification of carcinogenicity. The results demonstrated that the mycotoxins aflatoxins and ochratoxin A, the pesticides chlorpyrifos and triazophos, and the dye Sudan I posed the highest human health risk for spices and herbs. These compounds should, therefore, have an increased monitoring frequency in these products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 83, January 2018, Pages 7-17
نویسندگان
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