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Occurrence of Pyrrolizidine Alkaloids in food

2015; European Food Safety Authority; Volume: 12; Issue: 8 Linguagem: Inglês

10.2903/sp.efsa.2015.en-859

2397-8325

Patrick P. J. Mulder, Patricia López Sánchez, Anja These, Angelika Preiß‐Weigert, Massimo Castellari,

Botanical Research and Chemistry

EFSA Supporting PublicationsVolume 12, Issue 8 859E External scientific reportOpen Access Occurrence of Pyrrolizidine Alkaloids in food Patrick P.J. Mulder, Patrick P.J. Mulder RIKILT – Wageningen UR, Wageningen, the NetherlandsSearch for more papers by this authorPatricia López Sánchez, Patricia López Sánchez RIKILT – Wageningen UR, Wageningen, the NetherlandsSearch for more papers by this authorAnja These, Anja These Federal Institute for Risk Assessment (BfR), Berlin, GermanySearch for more papers by this authorAngelika Preiss-Weigert, Angelika Preiss-Weigert Federal Institute for Risk Assessment (BfR), Berlin, GermanySearch for more papers by this authorMassimo Castellari, Massimo Castellari Institute for Research and Technology in Food and Agriculture (IRTA), Monells, SpainSearch for more papers by this author Patrick P.J. Mulder, Patrick P.J. Mulder RIKILT – Wageningen UR, Wageningen, the NetherlandsSearch for more papers by this authorPatricia López Sánchez, Patricia López Sánchez RIKILT – Wageningen UR, Wageningen, the NetherlandsSearch for more papers by this authorAnja These, Anja These Federal Institute for Risk Assessment (BfR), Berlin, GermanySearch for more papers by this authorAngelika Preiss-Weigert, Angelika Preiss-Weigert Federal Institute for Risk Assessment (BfR), Berlin, GermanySearch for more papers by this authorMassimo Castellari, Massimo Castellari Institute for Research and Technology in Food and Agriculture (IRTA), Monells, SpainSearch for more papers by this author First published: 03 August 2015 https://doi.org/10.2903/sp.efsa.2015.EN-859Citations: 54 The present document has been produced and adopted by the bodies identified above as author(s). In accordance with Article 36 of Regulation (EC) No 178/2002, this task has been carried out exclusively by the author(s) in the context of a grant agreement between the European Food Safety Authority and the author(s). The present document is published complying with the transparency principle to which the Authority is subject. It cannot be considered as an output adopted by the Authority. The European Food Safety Authority reserves its rights, view and position as regards the issues addressed and the conclusions reached in the present document, without prejudice to the rights of the authors. Published date: 3 August 2015 Question number: EFSA-Q-2013-00337 Updated: 16 May 2017 AboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL References AOAC (Association of Official Analytical Chemists), 2002. Appendix D: Guidelines for Collaborative Study Procedures To Validate Characteristics of a Method of Analysis. AOAC Official Methods of Analysis. Berendsen BJA, Elbers IJW and Stolker AAM, 2011. Determination of the stability of antibiotics in matrix and reference solutions using a straightforward procedure applying mass spectrometric detection. Food Additives & Contaminants Part A, 28, 1657– 1666. 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