Dietary intakes of trihalomethanes and haloacetic acids from ready-to-eat vegetables in taiwan
Journal
Journal of Exposure Science and Environmental Epidemiology
Journal Volume
33
Journal Issue
5
Pages
824-830
Date Issued
2023-09
Author(s)
Lin, Ai-Hua
Abstract
Chlorine-based disinfectants are often used to sanitize fruit and vegetables to produce a product called ready-to-eat (RTE) vegetables. During the disinfection process, disinfection byproducts (DBPs), such as trihalomethanes (THMs) and haloacetic acids (HAAs), might be formed via chlorination.
Subjects
Dietary intake; HAAs; RTE vegetables; Solid phase microextraction; THMs
Publisher
SPRINGERNATURE
Type
journal article