Administration of Mycotoxins in Food in Korea
2010
Kang, K.J., Korea Food and Drug Administration, Cheongwon, Republic of Korea | Kim, H.J., Korea Food and Drug Administration, Cheongwon, Republic of Korea | Lee, Y.G., Korea Food and Drug Administration, Cheongwon, Republic of Korea | Jung, K.H., Korea Food and Drug Administration, Cheongwon, Republic of Korea | Han, S.B., Korea Food and Drug Administration, Cheongwon, Republic of Korea | Park, S.H., Korea Food and Drug Administration, Cheongwon, Republic of Korea | Oh, H.Y., Korea Food and Drug Administration, Cheongwon, Republic of Korea
Total aflatoxin (B₁+ B₂+ G₁+ G₂) maximum levels of 15 ㎍/kg (B₁= 10 ㎍/kg) were set for grain, beans, peanut, nuts and their processed food (grinding, cutting etc.), processed cereal product and 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 ㎍/kg for raw milk and milks before manufacturing processing. The patulin maximum level is 50 ㎍/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 ㎍/kg in wheat, barley, rye, coffee beans and roasted coffee, 10 ㎍/kg in instant coffee and raisin, 2 ㎍/kg in Grape juice, concentrated grape juice as reconstituted and wine. The fumonisins (B₁+ B₂) maximum levels are 4000 ㎍/kg in corn, 2000 ㎍/kg in corn processed food (grinding, cutting etc.) and corn powder, 1000 ㎍/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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