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 μg/day, taking 0.005% of provisional tolerable weekly intake (PTWI). The mean dietary exposures of Hg was 0.022 μg/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.

ABSTRACT
 재료 및 방법
  실험 재료
  시약 및 초자
  버섯의 수분함량 측정
  버섯 중 비소 및 수은 함량 분석
  분석법 검증
  버섯류 섭취로 인한 중금속 위해성 평가
 결과 및 고찰
  분석법 검증
  버섯의 수분 함량
  버섯류 중 비소 함량
  버섯류 중 수은 함량
  버섯류 섭취에 따른 비소 노출량 및 위해도
  버섯류 섭취에 따른 수은 노출량 및 위해도
 요 약
 감사의 글
 참고문헌

• 최훈(식품의약품안전청 식품위해평가부 오염물질과, Food Contaminants Divisions, Food Safety Evaluation Department, Korea Food and Drug Administration) | Hoon Choi
• 박성국(식품의약품안전청 식품위해평가부 오염물질과, Food Contaminants Divisions, Food Safety Evaluation Department, Korea Food and Drug Administration) | Sung-Kug Park
• 김미혜(식품의약품안전청 식품위해평가부 오염물질과, Food Contaminants Divisions, Food Safety Evaluation Department, Korea Food and Drug Administration) | Meehye Kim Correspondence to