Aflatoxin B1 Measurement in Traditional Kermanshah Cookies and Risk Assessment in Dietary Exposure
نویسندگان
1 Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
2 Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
3 Department of Environmental Health Engineering, Tehran University of Medical Sciences, Tehran, Iran
4 Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
5 Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
6 Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran
7 Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
8 Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
9 Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
doi
10.18502/jfqhc.12.2.18858چکیده
Background: Aflatoxins (AFs), especially the B1 subtype, present a significant threat to public health. Chronic exposure to AFB1 has been associated with the development of serious diseases, such as cancer. Therefore, detecting and controlling its presence in food is crucial for preventing long-term health issues. Methods: In the present study, we ...
