特論2

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1 Bull. Natl. Inst. Health Sci., 124 Special report Hazardous Food-Borne Fungi, and the Present and Future Approaches to the Mycotoxin Regulations in Japan CladosporiumPecinilliumAspergillus 17 1,545 1, # To whom correspondence should be addressed: Kosuke Takatori; Kamiyoga , Setagaya, Tokyo , Japan; Tel: ext.500; Fax: ; takatori@nihs.go.jp Aspergillus restrictus Eurotium Wallemia Byssochlamys Neosartorya

2 Moniliella Phoma Cladosporium Penicillium Aspergillus Aspergillus Penicillium Cladosporium 4 Cladosporium Penicillium Cladosporium 5-7 Penicillium Aspergillus Aspergillus A. niger A. flavus A. ochraceus 3,5,6,8 Fusarium Fusarium 3,5,6 Osmophilic fungi Aspergillus restrictus Eurotium Wallemia 9 Rhizopus Mucor Thamnidium Syncephalastrum 9,10 Byssochlamys fulva 3 Byssochlamys 6,9,11 Byssochlamys 1970 Byssochlamys ,15 ph 4.0 Byssochlamys nivea

3 fumitremorgens verruculogen FAOWHO CAC CCFAC JECFA WHO UNEP ILO IPCSIARC 1 JECFA IPCS IARC JECFA M 1 AT 2 /HT 2 Fusarium 2 70 T 2 HT 2 ATAalimentary toxic aleukia 1940 Fusarium sporotrichioides T

4 mg/kg mg/kg 1 10 mg/kg 1 20 mg/kg 100 mg/kg mg/kg JECFA PMTDINOEL 16 IgA IgA JECFA PMTDI 1 mg/kg/ PMTDI 1 mg/kg/ 40 JECFA

5 mg/kg 10 mg/kg 2 mg/kg2,248 mg/kg ,110 mg/kg 4 1,100 mg/kg mg/kg 110 mg/kg 1 48 mg/kg JECFA mg/kg 2.37 mg/kg kg 1 kg mg/ mg/ kg 1 kg mg/ mg/ 160 mg/kg59 mg/kg 60 mg/kg 1,100 mg/kg mg/kg ,913 mg/kg 850 mg/kg 1 PMTDI Penicillium 3

6 mg/kg mg/kg B B 1 10 mg/kg mg/kg B 1 G 1 B 2 G 2 CCFAC B 1 G B 2 G 2

7 B 1 G 1 B 2 G 2 B 1 A Aspergillus Penicillium 2001 JECFA1 100 ng/kg / IARC 2B 26 CAC Fusarium 27 JECFA 2 mg/kg /

8 : : Samson R. A. et al.: Introduction to food- and airborne fungi, 7th ed., CBS, Utrecht (2004) 7 Samson R. A. et al.: Penicillium subgenus Penicillium: new taxonomic schemes, mycotoxins and other extrolites, CBS, Utrecht (2004) 8 Klich M. A.: Identification of common Aspergillus species, CBS, Utrecht (2002) Pitt J. I. et al.: Fungi and food spoilage, 2nd ed, Blackie Academic & Professional (1997) WHO: Safety Evaluation of Certain Mycotoxins in Food, WHO Food Additives Series 47, Geneva (2001) Sugita-Konsihi, Y., Tanaka, T., Tabata, S., Nakajima, M., Nouno, M., Nakaie, Y., Chonan, T., Aoyagi, M., Kibune, N., Mizuno, K., Ishikuro, E., Kanamaru, N., Minamisawa, M., Aita, N., Kushiro, M., Tanaka,K., Takatori, K., Mycopathologia, 161, (2006) : WHO: Safety Evaluation of Certain Mycotoxins in Food, WHO Technical Report Series, 859, , Geneva (1995) Sugita-Konsihi, Y., Tanaka, T., Sugiura, Y., Tabata, S., Nakajima, M., Sakurai, H., Nakaie, Y., Sato, K., Kitani, Y., Fujita, K., Hayashi, S., Iizuka, T., i Hirakawa, Y., Mochizuki, N., Hoshino, M., Sato, Y., Takahashi, N., Takatori, K.: J. Food Hygien. Soc. of Japan, 46 (5), (2005) 24 WHO: Safety evaluation of certain food additives and contaminants. WHO Food Additives Series, 40, , Geneva (1998) 25 WHO: Safety Evaluation of Certain Mycotoxins in Food, WHO Food Additives Series, 47, , Geneva (2001)

9 26 IARC: Some Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins, IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, 56, Lyon, IARC (1993) 27 Chu F. S. and Li G. Y.: Appl Environ Microbiol, 60, (1994) 28 WHO: Safety Evaluation of Certain Mycotoxins in Food, WHO Food Additives Series, 47, , Geneva (2001) 29 Marasas, W. F. O., Riley, R. T., Hendricks, K. A., Stevens, V.L., et al., J. Nutr., 134, (2004)

,977 t 157,977 t mg l mg l BOD 9398 % OH = cm 3 / sec 11 = cm 3 / sec OH = /

,977 t 157,977 t mg l mg l BOD 9398 % OH = cm 3 / sec 11 = cm 3 / sec OH = / 1 9625 2219 CAS 75569 1, 2-1, 2- H 2 C CH CH 3 C 3 H 6 O 58.08 1 99 % 1. 2 2, 3-112.13 2, 3 34.23-37 449 2.8-37 % 2 d 0 4 0.859 4 d 20 0.8304 2 2, 4 2.00 = 1 53.33 kpa 400 mmhg18 59.33 kpa 445 mmhg20 5