Primary aromatic amine migration from polyamide kitchen utensils: Method development and product testing

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Volumn 29, Issue 1, 2012, Pages 149-160

  McCall, E ^a,b   Keegan, J ^b   Foley, B ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b Public Analyst's Laboratory   (Ireland)

Author keywords

Chromatography LC MS; Food contact materials

Indexed keywords

ANILINE; AROMATIC COMPOUNDS; FOOD SUPPLY; SURVEYS; UNCERTAINTY ANALYSIS;

ANALYTICAL METHOD; CHROMATOGRAPHY - LC/MS; COST EFFICIENCY; FOOD CONTACT MATERIAL; LITERATURE SURVEY; MEASUREMENT UNCERTAINTY; METHOD DEVELOPMENT; PRIMARY AROMATIC AMINES;

TOOLS;

2 METHYLANILINE; 2,4 DIAMINOTOLUENE; 2,6 DIAMINOTOLUENE; 3,3' DIMETHLYBENZIDINE; 4,4' METHYLENEDIANILINE; ANILINE; AROMATIC AMINE; AROMATIC POLYAMIDE; UNCLASSIFIED DRUG;

ANALYTIC METHOD; ARTICLE; CALCULATION; COST EFFECTIVENESS ANALYSIS; FOOD CONTROL; KITCHEN; LIMIT OF DETECTION; MATERIALS TESTING; PRIORITY JOURNAL; PRODUCT DEVELOPMENT; TANDEM MASS SPECTROMETRY; TIME; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; VALIDATION PROCESS;

EID: 84857379929     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/19440049.2011.615031     Document Type: Article

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