Establishment of Reference Doses for residues of allergenic foods: Report of the VITAL Expert Panel

Food and Chemical Toxicology

Volumn 63, Issue , 2014, Pages 9-17

  Taylor, Steve L ^a   Baumert, Joseph L ^a   Kruizinga, Astrid G ^b   Remington, Benjamin C ^a   Crevel, Rene W R ^c   Brooke Taylor, Simon ^d   Allen, Katrina J ^e,f   Houben, Geert ^b  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b TNO   (Netherlands)

^c UNILEVER RESEARCH   (United Kingdom)

^d The Allergen Bureau AUS and New Zealand Sydney   (Australia)

^e UNIVERSITY OF MELBOURNE   (Australia)

^f ROYAL CHILDREN'S HOSPITAL   (Australia)

Author keywords

Allergy; Food; Labeling; Risk assessment; Threshold

Indexed keywords

ALLERGEN; EGG PROTEIN;

ARTICLE; AUSTRALIA; CASHEW NUT; CELERY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EGG; EXPERT SYSTEM; FOOD ALLERGY; FOOD ANALYSIS; FOOD PACKAGING; HAZELNUT; LUPIN; MILK; MUSTARD; NEW ZEALAND; PEANUT; PLANT SEED; PROTEIN CONTENT; REFERENCE VALUE; RESIDUE ANALYSIS; SESAME; SHRIMP; SOYBEAN; STANDARDIZATION; WHEAT;

ANACARDIUM OCCIDENTALE; APIUM GRAVEOLENS VAR. DULCE; ARACHIS HYPOGAEA; CORYLUS; DECAPODA (CRUSTACEA); GLYCINE MAX; SESAMUM INDICUM; TRITICUM AESTIVUM;

ALLERGY; FOOD; LABELING; RISK ASSESSMENT; THRESHOLD;

ALLERGENS; FOOD HYPERSENSITIVITY; NO-OBSERVED-ADVERSE-EFFECT LEVEL; REFERENCE STANDARDS;

EID: 84887573218     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2013.10.032     Document Type: Article

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