Occurrence and risk assessment of sterigmatocystin in agricultural products and processed foods in Korea. Issue 2 (1st February 2022)

• Record Type: Journal Article
• Authors: Kang, Young Woon; Baek, Su-Kyoung; Choi, Minji; Lee, Hwa Jeong; Koo, Yong Eui
• Is Part Of: Food additives & contaminants. Volume 39:Issue 2(2022)
• Page Start: 373
• Page End: 381
• Publication Date: 2022-02-01
• Subjects: Contamination -- monitoring -- mycotoxins -- risk assessment -- sterigmatocystin; Food additives -- Periodicals; Food contamination -- Periodicals; 664.06
• DOI: 10.1080/19440049.2021.1994156
• Languages: English
• ISSNs: 1944-0049

Abstract

ABSTRACT: Sterigmatocystin (STC), a carcinogenic mycotoxin, is known to be produced during the biosynthetic pathway of aflatoxin B1 . STC in various foods was determined by LC-MS/MS and its risks were assessed. The analytical method was validated in different food categories, and the performance was acceptable based on the criteria of AOAC. A total 1, 135 samples (613 agricultural products and 522 processed foods) were analysed, and STC was detected in 46 samples, indicating a detection rate of 4.1%. STC was found in the range of 0.08–10.07 ng/g, and the detection rates of STC were 3.9% in agricultural products and 4.2% in processed foods. The exposure to STC by average consumption of foods was estimated to 0.09 ng/kg b.w./day. The margin of exposure (MOE) approach was applied to assess the risk of STC, and MOE for the whole population was over 1 × 10 6 . Exposure to STC from the consumption of foods distributed in Korea is unlikely to cause human health problems.