논문 상세보기
pp.281-288
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.
