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KMID : 0881720120270040388
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Journal of Food Hygiene and Safety
2012 Volume.27 No. 4 p.388 ~ p.394
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Risk Assessment of Arsenic and Mercury in Mushrooms
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Choi Hoon
Park Sung-Kug
Kim Mee-Hye
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Abstract
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The present study was carried out to assess the dietary exposure and the risk for arsenic (As) and mercury (Hg) through mushrooms intake. Various samples (n = 536) covering 17 kinds of mushrooms were collected from retail outlets and markets in Korea. The contents of As were 0.003 (King oyster) ~ 1.952 (Matsutake) mg/kg in raw mushrooms and 0.015 (Fuscoporia obliqua) ~ 16.95 (Matsutake) mg/kg in dry mushrooms, respectively. The contents of Hg were 0.001 (King oyster) ~ 0.030 (Matsutake) mg/kg in raw mushrooms and 0.004 (Oyster) ~ 0.588 (Matsutake) mg/kg in dry mushrooms, respectively. The mean dietary exposures of As was 0.151 μg/day, taking 0.005% of provisional tolerable weekly intake (PTWI). The mean dietary exposures of Hg was 0.022 μg/day, corresponding to 0.071% of PTWI. Therefore, the level of overall dietary exposure to As and Hg for Korean population through mushroom was far below the levels recommended by Joint FAO/WHO Expert Committee on Food Additivies, indicating little possibility of concern.
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KEYWORD
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mushroom, arsenic, mercury, monitoring, risk assessment
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