Organophosphorus pesticide residues in Greek virgin olive oil: Levels, dietary intake and risk assessment

Food Additives and Contaminants - Part A

Volumn 25, Issue 10, 2008, Pages 1225-1236

  Tsoutsi, C S ^a   Konstantinou, I K ^a   Hela, D G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Dietary intake; Monitoring; Olive oil; Pesticides; Risk assessment

Indexed keywords

DIMETHOATE; ETHION; FENTHION; MALAOXON; OLIVE OIL; OMETHOATE; ORGANOPHOSPHATE PESTICIDE; PESTICIDE RESIDUE; EDIBLE OIL; ORGANOPHOSPHORUS COMPOUND; PESTICIDE; VEGETABLE OIL;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DIETARY INTAKE; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD INTAKE; LONG TERM EXPOSURE; PESTICIDE SPRAYING; PRIORITY JOURNAL; RISK ASSESSMENT; RISK FACTOR; CHEMISTRY; DIET; GREECE; HUMAN; METHODOLOGY; PROPORTIONAL HAZARDS MODEL;

DIET; DIETARY FATS, UNSATURATED; FOOD CONTAMINATION; GREECE; HUMANS; ORGANOPHOSPHORUS COMPOUNDS; PESTICIDE RESIDUES; PESTICIDES; PLANT OILS; PROPORTIONAL HAZARDS MODELS; RISK ASSESSMENT;

EID: 58149141813     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030802130025     Document Type: Article

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