Uncertainties in the determination of the pyrrolizidine alkaloid content of honey

The contamination of honey with hepatotoxic pyrrolizidine alkaloids (PAs) is a known danger to food safety. While management strategies and controls in the honey industry aim to reduce PA levels, uncertainties remain regarding the safety of locally produced and marketed honey. Until now, available results on storage times appeared heterogeneous and apparently there were differences in the results from analyses of different laboratories.

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