| Institution: | 1. Food Safety Commission, 5-2-20 Akasaka, Minato, Tokyo, 107-6122, Japan;2. Faculty of Life Sciences, Toyo University. 1-1-1 Izumino, Itakura, Oura, Gunma, 394-0193, Japan;1. Risk Assessment Department (DER), French Agency for Food, Environmental and Occupational Health Safety (ANSES), Maisons-Alfort, France;2. Public Economy Unit, National Institute of Agronomic Research (INRA), Thiverval-Grignon, France;3. Clinic Saint-Luc, Bouge, Namur, Belgium;4. Liège University, Liège, Belgium;5. Allergyvigilance Network, Vandoeuvre les Nancy, France;6. Faculty of Medicine, Nancy, France;1. Departamento de Ingeniería Mecánica Eléctrica, CUCEI, Universidad de Guadalajara, Blvd. Marcelino García Barragán 1421, Olímpica, C.P. 44430, Guadalajara, Jalisco, México;2. Departamento de Ingeniería de Proyectos, Universidad de Guadalajara, 45100, Zapopan, Jalisco, México;3. Instituto de Investigaciones en Ciencias de la Tierra - INICIT, Universidad Michoacana de San Nicolás de Hidalgo, 58060, Morelia, Michoacán, México;4. CONACyT-Universidad de Guadalajara/CUCEI, Boulevard Marcelino García Barragán 1421, Guadalajara, Jalisco CP 44430, México;5. IIMM, Universidad Michoacana de San Nicolás de Hidalgo, Fco. J. Mujica S/N, Ed. C-2 C.U., Morelia, Michoacán C.P. 58060, México;1. Department of Occupational & Environmental Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, 430030, China;2. Key Laboratory of Environment and Health, Ministry of Education & Ministry of Environmental Protection, And State Key Laboratory of Environmental Health (Incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, 430030, China |
