9 research outputs found
EFSA ; Scientific Opinion on Flavouring Group Evaluation 98 (FGE.98): Consideration of three ring-unsaturated delta-lactones)
Get PDFEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30
Get PDFMean recovery rates in % of the aerosolized surrogates at different RH.
No full textN represents the number of measurements per humidity range. Three air samples were simultaneously analyzed per measurement.</p
Fig 2 -
No full textPredicted concentration of S. aureus (a), spores of G. stearothermophilus (b) and MS2 bacteriophage (c) per m3 at different RH (black line). The symbols represent the raw measurements in cfu or pfu per m3 in different impinger heights. The shaded areas indicate the upper and lower 95% confidence interval.</p
Concentration of <i>S</i>. <i>aureus</i>, spores of <i>G</i>. <i>stearothermophilus</i> and MS2 bacteriophage in cfu or pfu per m<sup>3</sup> at the specific relative humidity (RH) in the bioaerosol.
No full textConcentration of S. aureus, spores of G. stearothermophilus and MS2 bacteriophage in cfu or pfu per m3 at the specific relative humidity (RH) in the bioaerosol.</p
Schematic drawing of the aerosol chamber adapted from Rosen et al. (2018) [24].
No full textSchematic drawing of the aerosol chamber adapted from Rosen et al. (2018) [24].</p
Scientific Opinion on Flavouring Group Evaluation 92 (FGE.92): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009):EFSA-Q-2009-00557
No full text
