Dietary Risk Assessment of Patulin in Cow Milk from Urmia of Iran
نویسندگان
1 Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran
2 Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
3 Laboratory of Materials, Treatment and Analysis (LMTA), National Institute of Research and Physicochemical Analysis, Biotechpole Sidi-Thabet, Ariana, Tunisia, High School for Science and Health Techniques of Tunis, University of Tunis El Manar, Tunis, Tunisia
4 Research and Department of Chromatography, Iranian Academic Center for Education, Culture and Research (ACECR), Urmia, Iran
5 Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
6 Research and Department of Chromatography, Iranian Academic Center for Education, Culture and Research (ACECR), Urmia, Iran
7 Department of Nutrition and Food hygiene, School of Health, Geriatric Health Research Center, Birjand University of Medical Sciences, Birjand, Iran
doi
10.18502/jfqhc.11.4.17445چکیده
Background: Food contamination with mycotoxins is a global concern. Patulin, a mycotoxin secreted by molds, such as Penicillium expansum and Aspergillus clavatus, poses significant health risks. This study aimed to determine the presence of patulin in cow’s milk in Urmia, Iran, and to assess dietary intake of patulin and the associated Hazard ...
