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Salmonella typhimurium, mutagens cooked food

Problems associated with the determination of HAs in cooked foods and with human exposure have been reported. The estimated daily intake of HAs, in different studies, ranges from 0-15 pg/person/day (230). In a study that looked at the heterologous expression of human N-acetyltransferases 1 and 2 and sulfotransferase lAl in Salmonella typhimurium for the mutagenicity testing of heterocyclic amines, it was found that both 0-acetylation and 0-sulfonation were important determinants for HA genotoxicity in humans (231). [Pg.575]

See other pages where Salmonella typhimurium, mutagens cooked food is mentioned: [Pg.86]    [Pg.87]    [Pg.659]    [Pg.269]    [Pg.501]    [Pg.812]    [Pg.844]    [Pg.850]    [Pg.1132]    [Pg.1231]   
See also in sourсe #XX -- [ Pg.120 , Pg.121 , Pg.122 , Pg.123 , Pg.124 ]



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