Risk Assessment of Arsenic and Mercury in Mushrooms
2012
Choi, H., Korea Food and Drug Administration, Cheongwon, Republic of Korea | Park, S.K., Korea Food and Drug Administration, Cheongwon, Republic of Korea | Kim, M.H., Korea Food and Drug Administration, Cheongwon, Republic of Korea
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 ㎍/day, taking 0.005% of provisional tolerable weekly intake (PTWI). The mean dietary exposures of Hg was 0.022 ㎍/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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