真菌毒素之食品衛生安全國際規範與管理   全文下載

International Regulations and Managements of Food Hygiene and Safety on Mycotoxins

真菌毒素為重要之食品安全議題，各國均針對食品中真菌毒素之管制訂定衛生標準與相關食品安全衛生作業規範，並進行業者輔導、稽查與監測計畫，確保產銷過程中有效管控真菌毒素，以保障消費者之食品安全。世界衛生組織與糧食及農業組織關注食品與農產品之真菌毒素管控，制定各項產品真菌毒素管控之國際食品法典。食品法典委員會並對真菌毒素污染之高風險產品，包括花生、穀類、堅果、咖啡、可可豆、香辛料、蘋果汁、乳品，訂定產品產製過程中真菌毒素管控準則，供食品產業以及官方管制機關依循以控制食品真菌毒素污染，確保產品之食品安全。

Mycotoxins were an important food safety issue. All countries established hygienic standards and related food safety and hygienic practices for the control of mycotoxins in food, and carried out industry instruction, auditing and monitoring programs to ensure effective control on mycotoxins in the production and marketing period to protect the food safety for consumers. World Health Organization and Food and Agricultural Organization paid attentions to the control of mycotoxins in food and agricultural products and published international codex regulations for the control of mycotoxins in various products. The Codex Alimentarius Commission set codes of practice for the control of mycotoxins in high-risk products including peanuts, cereals, nuts, coffee, cocoa beans, spices, apple juice, dairy products. These mycotoxin control practices in the production process were provided for the food industry and official regulatory agencies to follow to control mycotoxin contamination and ensure food safety of products.