欧盟法规中的真菌毒素 (2023-2025年)
Sara Vitalini1, Marcello Iriti1, Lisa Vallone2
1Department of Biomedical, Surgical and Dental Sciences, University of Milan.
Italian journal of food safety
|November 17, 2025
概括
本研究考察了欧盟关于在食品和料中发现的菌毒素 (如青毒素和毒素A) 的法规. 它强调了立法更新和研究的必要性,以确保气候变化中的食品安全.
科学领域:
- 食品科学 食品科学 食品科学
- 毒理学 毒理学 毒理学
- 监管事务 监管事务
背景情况:
- 菌毒素是真菌代谢物,污染食品和动物料,对人类和动物健康构成风险.
- 污染发生在植物性食品和动物产品中,通过各种来源进入食物链.
- 像Aspergillus,Penicillium和Fusarium这样的真菌属在特定的环境条件下产生这些毒素.
研究的目的:
- 分析欧盟目前针对真菌毒素的监管框架.
- 详细说明第915/2023号欧盟法规及其关于最大限度含量和采样的修正案.
- 确定关键的立法更新及其对食品安全的影响.
主要方法:
- 审查欧盟立法,特别是第915/2023号欧盟法规及其修正案.
- 对受调控的真菌毒素进行分析,包括阿弗拉托克辛,奥克拉托克辛A,帕图林,脱氧尼瓦伦醇,泽拉伦,烟素,T-2/HT-2毒素,氨酸和Claviceps spp. 化物. 化物.
- 检查欧盟确定的最高允许水平和采样程序.
主要成果:
- 该研究详细介绍了针对广泛的真菌毒素的全面欧盟监管框架.
- 确定了最近的欧盟法规 (2023-2025) 中的主要更新,影响监测和合规战略.
- 该分析涵盖了食品和料中受管制的真菌毒素的特定限值和采样协议.
结论:
- 更新的欧盟法规为控制菌毒素污染提供了一个强大的框架.
- 有效的监测和合规对于减轻与受监管的真菌毒素相关的风险至关重要.
- 持续的研究,特别是关于气候变化影响的研究,对于未来的食品安全保证至关重要.
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