“FOODS TO DYE FOR-CONTAMINANTS-SAMPLING, ANALYSIS, LEGAL LIMITS” 6 TH AND 7 TH NOVEMBER 2006 CYPRUS
Symposium Scientific Programme of the International Workshop Presentations
Food Safety through Integrated Risk Analysis, by Filip Cnudde
Sampling and Measurement Uncertainty – Should We Be More Certain Of Their Importance In Food Control?, by Roger Wood
Allergens: All Kits are Equal – but some are more Equal than Others, by Bert Popping
The Quality of Sampling in Context, by Michael Thompson
Risk Assessment of the Dietary Intake of Lead, Cadmium, Mercury and Nitrates in Cyprus and the relevant uncertainty, by Eleni Ioannou – Kakouri c.s., by Eleni Ioannou – Kakouri
Analysis of acrylamide in food, air and in environmental samples, by Sune Eriksson
Acrylamide: Industry Perspectives, by Richard Stadler
Analysis of Mycotoxins, by J.M. Fremy
The Detection of Allergens in Food Products with LC-MS, by Jacqueline van der Wielen
Analysis of PAH’s in food, by Albrecht Seidel
Detection of Low Amounts of Sudan Dyes and other Illegal Dyes in Food and Oleoresins, by Katrin Hoenicke
The impact of Pesticides on Children’s Health, by C. St. Michaelidou
GCxGC/TOF-MS: challenge in analysis of multiple pesticide residues, by Jana Hajslova
Dietary Exposure to Organotin Compounds in Greece from Seafood Consumption, by Nikolaos S. Thomaidis