歷年市售即食花生中黃麴毒素與赭麴毒素A之監測分析   全文下載

Surveillance Analysis of Aflatoxins and Ochratoxin A Contamination in Marketed Ready-To-Eat Peanuts in the Past Years

108-113年監測抽驗即食花生製品中黃麴毒素與赭麴毒素A共1,618件，有22.5%檢出B型黃麴毒素，1.5%檢出B型與G型黃麴毒素，整體黃麴毒素B1與赭麴毒素A的超標率分別為7.5與5.1%（約1.5 : 1），黃麴毒素B1與赭麴毒素A平均濃度分別為1.59與1.33μg/kg，併計黃麴毒素與赭麴毒素A有172件超標，超標率為10.6%，其中有31件（1.9%）為黃麴毒素與赭麴毒素A雙重超標，依花生細類區分，黃麴毒素與赭麴毒素A超標率以花生粉之13.2與14.1%最高，完整調製花生顆粒分別為2.2與1.6%較低，各年度黃麴毒素與赭麴毒素A超標率介於4.4-11.0%與1.4-8.4%，超標產品已移出食品供應販賣鏈。超標產品172件源自進口者為26件（15.1%），國產者146件（84.9%）；散裝產品以花生粉最多，其黃麴毒素與赭麴毒素A超標率16.7與11.1%高於完整包裝之8.8與4.8%，抽樣自餐飲業之產品黃麴毒素與赭麴毒素A超標率為25.5與19.1%均較抽驗自販賣業與製造業者為高。本研究結果顯示即食花生是民眾黃麴毒素與赭麴毒素A飲食暴露之主要來源，應持續實施市場即食花生監測，超標產品自市場移除，以儘可能降低公眾黃麴毒素與赭麴毒素暴露量。

The occurrence data of aflatoxins and ochratoxin A in ready-to-eat peanut products were from the results of annual monitoring programs from 2019 to 2024 in Taiwan. Of the total 1,618 samples, 22.5% were found to contain only type B aflatoxin, and 1.5% contained both type B and type G aflatoxin. The overall percentages exceeding the limits were 7.5% for aflatoxin B1 and 5.1% for ochratoxin A (about 1.5:1), and the average levels of aflatoxin B1 and ochratoxin A were 1.59μg/kg and 1.33μg/kg, respectively. There were 172 samples (10.6%) exceeding the limits of aflatoxin or ochratoxin A, of which 31 samples (1.9%) failed to meet the limits of both aflatoxin and ochratoxin A. According to the peanut sub-categories, the aflatoxin and ochratoxin A in peanut flour exceeding the limits were the highest at 13.2% and 14.1%, respectively, while those in processed peanut kernels were lower at 2.2% and 1.6%, respectively. The annual percentages of aflatoxin and ochratoxin A exceeding the limits ranged from 4.4% to 11.0% and 1.4% to 8.4%, respectively, and the products exceeding the limits had been removed from the food supply chain. Of the 172 products exceeding the limits, 26 (15.1%) were imported, and 146 (84.9%) were domestically produced. Peanut flour was the most common bulk product, with aflatoxin and ochratoxin A exceeding the limits at 16.7% and 11.1%, respectively, which were higher than those in packaged products at 8.8% and 4.8%, respectively. The products sampled from the catering industry had the levels of aflatoxin and ochratoxin A exceeding the limits at 25.5% and 19.1%, respectively, which were higher than those sampled from vendors and manufacturers. The results of this study showed that ready-to-eat peanut products were the main source of dietary exposure to aflatoxins and ochratoxin A for the public, so the monitoring of ready-to-eat peanuts in the market should continue, and products exceeding the limits should be removed from the market to minimize public exposure to aflatoxin and ochratoxin.