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.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Korea Agricultural Science Digital Library
Découvrez la collection de ce fournisseur de données dans AGRIS
