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KMID : 0881720100250040281
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Journal of Food Hygiene and Safety
2010 Volume.25 No. 4 p.281 ~ p.288
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Administration of Mycotoxins in Food in Korea
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Kang Kil-Jin
Kim Hye-Jeong
Lee Yeon-Gyeong
Jung Kyung-Hee
Han Sang-Bae
Park Sun-Hee
Oh Hye-Yeong
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Abstract
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Total aflatoxin (B1+ B2+ G1+ G2) maximum levels of 15 μg/kg (B1= 10 μg/kg) were set for grain, beans, peanut, nuts & their processed food (grinding, cutting etc.), processed cereal product & processed bean product, confectionaries (peanut or nut-containing food), soybean paste, red pepper paste, dried red pepper, processed corn products for popcorn and steamed rice. The maximum levels for aflatoxin M1 are 0.5 μg/kg for raw milk and milks before manufacturing processing. The patulin maximum level is 50 μg/kg in apple juice and apple juice concentrate (including concentrate to use as raw material and converted by concentration multiple). The ochratoxin A is managed at the maximum levels of 5 μg/kg in wheat, barley, rye, coffee beans and roasted coffee, 10 μg/kg in instant coffee and raisin, 2 μg/kg in Grape juice, concentrated grape juice as reconstituted and wine. The fumonisins (B1+ B2) maximum levels are 4000 μg/kg in corn, 2000 μg/kg in corn processed food (grinding, cutting etc.) and corn powder, 1000 μg/kg in processed corn products. Standards for mycotoxins in food have been established and the mycotoxin risk in food is managed reasonably and scientifically, based on risk assessment and exposure analysis.
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KEYWORD
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Mycotoxin, safety, standard
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