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KMID : 0881720210360030213
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Journal of Food Hygiene and Safety
2021 Volume.36 No. 3 p.213 ~ p.219
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Korea Total Diet Study-Based Risk Assessment on Contaminants Formed During Manufacture, Preparation and Storage of Food
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Kwon Ki-Sung
Jo Cheon-Ho
Choi Jang-Duck
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Abstract
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Hazardous substances are formed during food manufacturing, processing, or cooking, and may pose a threat to food safety. Here, we present a dietary exposure assessment of Korean consumer’s intake of hazardous materials through a Total Diet Study (TDS) which was conducted by the Ministry of Food and Drug Safety (MFDS). The levels of exposure to materials such as acrylamide, furan, biogenic amines, etc., were estimated and risk assessments were then performed. Acrylamide and furan were selected as hazards with high priority of reduction control due to their having a margin of exposure (MOE) lower than 10,000. Risk assessment of exposure to ethyl carbamate, benzene and 3-MCPD showed MOEs higher than 100,000, indicating “safe”. Dietary exposure to polycyclic aromatic hydrocarbons and benzopyrene was also found to be safe MOE levels >10,000. In addition, the results indicated safe MOEs (>1,000,000) for heterocyclic amines, nitrosamines, and biogenic amines. Most of the potential food contaminants were being kept at safe levels, however, it is necessary to continue to monitor and control exposure levels in accordance with the ‘as low as reasonably achievable’ (ALARA) principle.
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KEYWORD
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Total diet study, Food contaminants, Margin of exposure, Risk assessment
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