2012年食用菌“平菇甲醛”事件浅析

Discussion on the Case of Formaldehyde in Mushroom in 2012

对2012年4月媒体报道的青岛平菇中检测发现甲醛所引发的争论进行了剖析。综合分析国内外对食用菌和其他天然食品中甲醛含量的研究结果,以及甲醛自身的理化特性,作者认为食用菌中含有微量甲醛是食用菌自身新陈代谢的产物,从食品安全的角度考虑是安全的。文中介绍了国内外对部分食用菌中甲醛含量的测定、代谢机理和风险评估情况,其中食用菌甲醛的代谢机理值得进一步关注和探讨。

In April of 2012, formaldehyde was tested in several fresh Pleurotus mushroom collected from the Eastern China city, Qingdao. This case caused some chaos and affected mushroom consumers and mushroom reputation. Based on the research and publication of formaldehyde in food stuffs and mush- rooms, we discussed food safety risks and other issues for formaldehyde in mushroom. In fact, formalde- hyde is ubiquitous in the environment and can be found naturally in small amounts in a wide range of foods. The observed levels of formaldehyde in mushrooms are lower than the levels reported for vegeta- bles, fruit, meat, fish and dairy products. Based on comparison with toxicological safety limits for chron- ic exposure and given that formaldehyde is carcinogenic only through inhalation and not by ingestion, it can be concluded that the dietary exposure to formaldehyde is not a cause for concern. The formaldehyde content and its metabolism in other mushrooms should be done in the near future.