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Nasri Emna Machreki Monia Beltifa Asma Aroui Sonia Ghorbel Asma Saad Amina Feriani Anouar Borgi Mohamed Ali Ghazouani Lakhdar Sire Olivier Balcázar José Luis Mansour Hedi Ben 《Environmental science and pollution research international》2017,24(25):20422-20428
Environmental Science and Pollution Research - Hospital wastewaters contain large amounts of pharmaceutical residues, which may eventually be discharged into the aquatic environment through... 相似文献
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Giuseppa Di Bella Asma Ben Tekaya Asma Beltifa Hedi Ben Mansour Emanuele Sajia 《Journal of environmental science and health. Part. B》2019,54(5):345-356
Contaminants belonging to various classes, as polychlorobiphenyls, polycyclic aromatic hydrocarbons, organochlorine pesticides, organophosphorous pesticides, pyrethroid insecticides, fungicides, herbicides, synergists, carbamates, acaricides and insect growth regulators were simultaneously analysed by GC-MS/MS in 118 Italian and Tunisian culinary herbs and spices. The results obtained in Italian samples shown that laurel samples were the most contaminated with the presence of 15 residues on 140, whereas in rosemary (max value of 35?ng/g for cis-chlorfenyvinphos) and oregano (max value of 118.16?ng/g for ethion) some occasional residues can be observed, but always lower than the maximum residue levels; all the others samples shown no contamination. Among Tunisian samples, only rosemary contains a notably high content of pollutants exceeded the EU maximum residue limits (i.e., alachlor and phosalone with level of 359.2 and 43.3?ng/g, respectively), while oregano was determined to be free of contaminant residues. Considering the comparison among the different organic pollutants in Italian and Tunisian spices and herbs evaluated and the differences observed in this study a harmonization of regulation on contaminant residues in herbs and spices for human consumption should be needed, considering their increased use in diet and cooking. 相似文献
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