식품 중 곰팡이독소 안전기준 관리

서지정보

ㆍ발행기관 : 한국식품위생안전성학회 ㆍ수록지정보 : 한국식품위생안전성학회지 / 25권 / 4호
ㆍ저자명 : 강길진, 김혜정, 이연경, 정경희, 한상배, 박선희, 오혜영

영어 초록

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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