108年度食品中真菌毒素污染監測結果分析   全文下載

Monitoring of Mycotoxin Contamination in Marketed Foods in 2019

真菌毒素為黴菌所產生之食品污染物，會對健康造成不同程度危害，為降低民眾經食物攝入真菌毒素之風險，依108年1月1日起新施行「食品中污染物質及毒素衛生標準」監測，由全國各縣市衛生機關共抽取檢體800件，檢驗真菌毒素，結果有39件不合格（4.9％），不合格率較107年之0.5％為高，分析其原因為與限量標準增修訂有關，包括花生中總黃麴毒素限量下修、增訂黃麴毒素B1與赭麴毒素A限量、穀物增訂玉米赤黴毒素限量。不合格率於薏仁最高18.5％（5／27），花生製品次之11.5％（31／270），再次為紅麴7.5％（3／40），其他米、麥類、玉米、乳、香辛類、堅果、果乾、咖啡及嬰兒輔助食品等則均與規定相符。違規產品均已移出食品鏈，違規業者依法處辦，即時溯源管理，進口產品資訊提供邊境加強查驗，國產高風險業者加強稽查抽驗。本監測結果顯示，新標準施行後，食品中真菌毒素不合格率明顯升高，建議持續加強風險業者之自主管理，並辦理市售食品中真菌毒素監測，以儘可能合理降低食品中真菌毒素污染，保障民眾食的安全。

Mycotoxins, a group of naturally occurring fungi-produced toxicants not intentionally added to food, might pose various extents of health hazards. In order to reduce the risk of exposure to mycotoxin caused by food consumption, a post-market survey program on mycotoxins was conducted in 2019 in accordance of the newly implemented health standards for contaminants and toxins in food. A total of 800 specimens were collected by 22 local health authorities nationwide to test mycotoxins. As a result, 39 cases (4.9%) were non-compliant, which was higher than the failure rate of 0.5% in 2018. The reasons for the increase included downward revised limit of total aflatoxins in peanuts products and augmented limits of aflatoxin B1 and ochratoxin A in peanuts and zearalenone in cereals. The failure rate was the highest at 18.5% (5/27) for coix seeds, followed by 11.5% (31/270) of peanut products, and 7.5% (3/40) of red yeast rice. Other samples of rice, wheat, corn, milk, spices, nuts, dried fruit, coffee and baby foods were all in compliance with the regulations. All violating products have been removed out of the food supply chain. The survey results were sent to the local governments and authority in charge of border control to enforce penalties to the non-compliant suppliers, to strengthen follow-up inspection on those domestic high-risk manufacturers, and to enhance border inspection. The monitoring results showed that the non-compliant rate of mycotoxins in food increased after the implementation of the new standards. It was recommended to keep monitoring the mycotoxin contamination in food commodities to reduce mycotoxin exposure to a level as low as reasonably possible.