The data book of surveillance results for hazardous ... · fishery products in this survey were...

The data book of surveillance

results for hazardous chemicals

in food

(2013~2014)

This version is an abridged translation of the original Japanese document

(http://www.maff.go.jp/j/syouan/seisaku/risk_analysis/survei/pdf/chem_25-26.pdf) and is provided

for reference purposes only. If there are any discrepancies between this version and the original

document, the original Japanese document prevails.

i

Executive summary

This book is a compilation of analytical results of the surveillance for hazardous

chemicals in foods carried out in 2013 and 2014 by the Food Safety and Consumer

Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries (MAFF), Japan.

Specifically, it contains results of the surveillance for chemical hazard occurrence in

foods following “the midterm surveillance and monitoring plan of chemical hazards

for food safety”1 and “the annual surveillance and monitoring plan of chemical

hazards for food safety”2. In addition, this book contains analytical results of

pesticide residues surveys and of other studies performed to consider necessity of

risk reduction measures together with results of our data analysis.

It also contains results of the surveys conducted in 2012 and before, on which we

have finalized our data analysis recently. The number of analytical results is as

follows.

(The number of analytical results)

Chemical substances in raw

commodities Chemical substances

formed in

transportation and/or

food processing

Pesticide

residues Total

Metals Mycotoxins Others

Agricultural

products 4,004 4,426 1308 - 9,122 18,860

Livestock

products 160 - 100 - - 260

Fishery

products - 160 - - 160

Processed

foods 703 848 1,881 8,420 - 11,852

Total 4,867 5,274 3,449 8,420 9,122 31,132

Note: The number of analytical results is counted as two if two chemical hazards are

analyzed for a test sample.

“Metals” under the category of “Chemical substances in raw commodities” are

heavy metals and arsenic. “Others” are dioxins, polybrominated diphenyl ethers

(PBDEs), perfluorooctanesulfonic acid (PFOA) and perfluorooctane sulfonate

(PFOS).

“Chemical substances formed in transportation and/or food processing” are

acrylamide, polycyclic aromatic hydrocarbons (PAHs), 3-chloropropane-1,2-diol

(3-MCPD) esters, glycidyl esters and trans fatty acids.

1 http://www.maff.go.jp/j/press/syouan/seisaku/101222.html 2 http://www.maff.go.jp/j/syouan/seisaku/risk_analysis/survei/h25.html

http://www.maff.go.jp/j/syouan/seisaku/risk_analysis/survei/h26.html

ii

Agricultural products

(1) Heavy metals

① Cadmium MAFF is taking action to reduce cadmium concentrations in agricultural

products at its production in order to reduce dietary intake of cadmium.

Domestically produced wheat and soybean (dry) (1,800 samples each),

were collected to analyze cadmium concentration and to verify

effectiveness of the measures taken in main cultivation areas. The result

showed that cadmium concentrations both in wheat and soybean were

significantly lower than those collected in 2000-2002.

MAFF estimated dietary intake of cadmium for Japanese people using

cadmium occurrence data in agricultural products and it revealed that the

contribution of these agricultural products to the whole cadmium intake

was small.3

MAFF continues the effort to introduce cadmium reduction measures

included in “the manual for developing practices to suppress cadmium

absorption by soybean”, and encourages development of more effective

cadmium reduction measures and feasibility studies in the field level.

② Lead Citrus fruits, pome fruits, stone fruits, berries and other small fruits, and

tropical and subtropical fruits (total 101 samples) were analyzed to know

lead occurrence in domestically produced agricultural products and to

contribute the discussion on the revision of maximum levels for lead in

foods in Codex.

The result showed that lead concentrations were low. MAFF continues surveillance of lead occurrence in food, especially in the

selected commodities for revision of maximum levels for lead in Codex.

(2) Mycotoxins4 Deoxynivalenol (DON) and nivalenol (NIV) are formed by genus Fusarium

fungi, which are pathogen of Fusarium Head Blight of wheat and barley, and

can be found at a high concentration in wheat and barley depending on climate

condition. Therefore, MAFF promotes good agricultural practices following

“Guidelines for reduction of deoxynivalenol and nivalenol contamination in

wheat and barley (published in December 2008)”.

Domestically produced wheat (240 samples) and domestically produced barley

(199 samples) were analyzed to know nationwide occurrence and annual

3 http://www.maff.go.jp/j/press/syouan/nouan/160223.html 4 Target substances of the surveillance for mycotoxins were following ten species;

Deoxynivalenol (DON), 3-acetyl-deoxynivalenol (3-Ac-DON),

15-acetyl-deoxynivalenol (15-Ac-DON), nivalenol (NIV), 4-acetyl-nivalenol

(4-Ac-NIV), T-2 toxin, HT-2 toxin, zearalenone, aflatoxins, ochratoxin A.

iii

variation of mycotoxins concentrations such as DON and NIV and to verify

the effectiveness of good agricultural practices following the guidelines. Mean concentrations of DON and NIV in wheat and barley produced in 2014

were at the lowest level comparing with mean values5 of those in each

production year since 2002. No samples in this surveillance had a value higher

than the provisional maximum level (1.1 mg/kg)6 for DON in wheat.

MAFF continues ongoing surveillance of mycotoxins such as DON and NIV

in wheat and barley.

(3) Dioxins Agricultural products (68 samples), livestock products (100 samples) and

fishery products (160 samples) were analyzed to know dioxins7 levels in

domestic agricultural, livestock and fishery products based on “the Basic

Guidelines for Promotion of Measures against Dioxins” (adopted by the

Meeting of Ministers concerning Measures against Dioxins in March 30,

1999). The concentrations of dioxins detected in agricultural, livestock and

fishery products in this survey were within the range of previous analytical

results8.

For agricultural products, the concentrations of dioxins were not statistically

significantly different from the analytical results in 2010 regarding non-head

leafy vegetables (e.g. spinach, komatsuna) grown outdoor, which may be more

susceptible to the surrounding environment. For livestock products, the

concentrations of dioxins in pork were statistically significantly lower than the

analytical results in 2012. For fishery products, the concentrations of dioxins

in Yellowtail (wild) were statistically significantly lower than the analytical

results in 20119 , while the concentrations of dioxins in Hair tail, Atka

mackerel, Yellowtail (cultured), Greater amberjack (cultured) and Common

mackerel were not statistically significantly different between this survey and

that in 2010-20119.

MAFF will continue surveillance of dioxins to know annual change of their

concentrations in agricultural, livestock and fishery products.

(4) PBDEs, PFOA and PFOS Surveillance was conducted to know which food category contains PBDEs,

PFOA and PFOS, which are known to be environmentally persistent, and to

5 http://www.maff.go.jp/j/syouan/seisaku/risk_analysis/priority/kabidoku/tyosa/index.html 6 The provisional limit based on the Food Sanitation Act (Act No. 233 of December 24,

1947) is 1.1 ppm (mg/kg). 7 Dioxins means polychlorinated dibenzo-p-dioxin (PCDD), polychlorinated dibenzofuran

(PCDF), coplanar-PCB; dioxin-like PCBs (Co-PCB) 8 http://www.maff.go.jp/j/syouan/seisaku/risk_analysis/survei/result.html#kannkyouchuu 9 Hair tail and Atka mackerel were investigated in 2010. Yellowtail (wild), Yellowtail

(cultured), Greater amberjack (cultured) and Common mackerel were investigated in

2011.

iv

consider the necessity of more detailed investigations. The surveillance was

conducted in four areas of Japan (Tokyo, Osaka, Nagoya and Fukuoka). Food

samples representing 17 food groups, used for the National Health and

Nutrition Survey10, and packed drinking water were analyzed. For each food

group, collected samples were cooked and processed if necessary, then mixed

and homogenized in proportion to the consumption amount.

Results showed that concentrations of PBDEs were low in the food groups

other than “Fats and Oils” and “Fishes and shellfishes”, and concentrations of

PFOA and PFOS were low in the food groups other than “Fishes and

shellfishes” and “Algae”. We estimated dietary intake of PBDEs, PFOA and

PFOS using the data, which indicated that a health concern was low for the

population with ordinary dietary habits and further detailed investigations

should not be necessary.11

MAFF makes efforts in collecting relevant information such as possibility of

food contamination and health effects about PBDEs and perfluoroalkyl

compounds including their related chemicals both in Japan and from overseas.

(5) Pesticide Residues Twenty two domestically grown agricultural products (1929 samples) were

analyzed for pesticide residues (9122 analytical results) to check proper use of

pesticides in combination with the surveys about pesticide application by

farmers.

There was no sample exceeding the maximum residue limits established based

on the Food Sanitation Act except the two samples (Kabu ‘turnips’ (leaves),

Negi ‘welsh onion’). In the cases where a pesticide use had been found

improper from the survey results of pesticide application including the two

cases of exceeding the residue limit, MAFF instructed the farmers to follow

good agricultural practices (GAPs) through the prefectural governments.

MAFF continues similar investigations for the guidance of proper pesticide

use.

10 http://www.mhlw.go.jp/bunya/kenkou/kenkou_eiyou_chousa.html 11 http://www.maff.go.jp/j/syouan/seisaku/papers_posters/pdf/108th_eisei3.pdf

v

Processed food

(1) Lead Canned fruits (Satsuma mandarins, peaches, European pears, cherries) (103

samples) were analyzed to know lead levels in canned fruits in the domestic

market and to prepare for the revision of maximum levels for lead in foods

discussed in Codex Alimentarius Commission. The analytical results showed

that a part of samples contained a high level of lead.

A further investigation revealed that the cause of the high level of lead was

probably leaching-out of lead impurities in tin-plate steel used as a raw

material of cans rather than contamination of raw fruits or the manufacturing

process.

Currently, related food business operators are voluntarily replacing with

low-lead cans. MAFF will conduct a survey to verify the effectiveness of the

voluntary action by the food business operators. Besides, MAFF will conduct

investigations of lead levels in the food items about which Codex Alimentarius

Commission discusses revision of maximum levels for lead.

(2) Mycotoxins Roasted peanut with shell and roasted peanut without shell (total 94 samples),

peanut butter (11 samples), brown sugar (87 samples), wasanbonto (10

samples) and others were analyzed to provisionally know aflatoxins levels in

processed foods made of domestic agricultural products.

Aflatoxins level of higher than the regulatory limit (total aflatoxins: 10

µg/kg)12 was not detected from any sample analyzed.

(3) Acrylamide MAFF promotes measures in “the Guidelines for Reduction of Acrylamide in

Foods (issued November 2013)” to decrease acrylamide levels in foods, and

supports voluntary actions for acrylamide reduction by food business operators.

MAFF has also continued surveillance of a wide range of foods to know

acrylamide levels in foods retailed in Japan and to verify effectiveness of the

measures taken by the food business operators.

One thousand six hundred nine samples were analyzed to know the latest

acrylamide levels in processed foods retailed in Japan. French fries,

uncentrifugal sugar, confectioneries made from potatoes or cereals such as

snacks, Mugicha ‘barley tea’ (roasted barley), Hojicha ‘roasted green tea’

(tea leaves), roasted coffee beans and soluble coffee/instant coffee contained

acrylamide at high levels comparable with the previous results. In addition,

nuts-based processed products and some variety of fried foods also contained

relatively high levels of acrylamide. On the other hand, the acrylamide levels

12 The regulatory limit for Aflatoxins based on the Food Sanitation Act ((Act No. 233 of

December 24, 1947) is 10 µg/kg for total aflatoxins (Sum of aflatoxin B1, B2, G1 and G2).

vi

of french fries and snacks were statistically significantly lower than the

analytical results in the previous surveys13.14

MAFF continues surveillance of up-to-date acrylamide levels on food items

whose acrylamide levels were high in the previous surveys, to verify the

effectiveness of the mitigation measures taken by food business operators.

Besides, MAFF will enhance provision of information to the consumers

regarding tips for acrylamide reduction at home.15

(4) Polycyclic Aromatic Hydrocarbons (PAHs) Edible vegetable oils and fats (112 samples), processed meat products with

direct fire cooking (Yakitori16, other roasted chicken meat17, beef and pork

products18) (99 samples) and processed fishery products with direct fire

cooking (30 samples) were analyzed to know PAH levels in processed foods

retailed in Japan.

Most samples contained PAHs at levels comparable to those reported

overseas19, whereas a part of the samples contained PAHs at relatively high

levels.

MAFF continues to collect information about PAHs in processed foods

with direct fire cooking both in Japan and from overseas.

(5) 3-MCPD fatty acid esters and Glycidyl fatty acid esters Edible vegetable oils and fats, butter, margarine, shortening, lard, fish oil

supplements, infant formula (powder) and similar products (total 360 samples)

were analyzed to know occurrence of 3-MCPD fatty acid esters and Glycidyl

fatty acid esters in edible vegetable oils and fats and foods with a high fat

content.

As reported overseas, these substances were contained in edible vegetable oils

and fats and foods with a high fat content retailed in Japan, and their

concentrations were relatively lower than the analytical results reported

overseas.20

13 Surveillance in 2007 for french fries and

Surveillance during 2004 – 2007 for potato snacks 14 http://www.maff.go.jp/j/syouan/seisaku/acryl_amide/a_syosai/nousui/ganyu.html 15 http://www.maff.go.jp/j/fs/acrylamide.html 16 Roast chicken meat (thigh) skewered, cooked with a direct fire 17 Chicken meat product not skewered, grilled in a flame, whose surface color is light gray 18 Products cooked with a direct fire; “Karubi”, “Tontoro”, “Yakibuta”, Hamburg steak

made of beef or pork, which includes those cooked with indirect heating such as a

hotplate and scorched 19 WHO FOOD ADDITIVES SERIES: 55, Safety evaluation of certain contaminants in

foods, Prepared by the Sixty-fourth meeting of the Joint FAO/WHO Expert Committee

on Food Additives (JECFA). pp 70-71 20 http://www.maff.go.jp/j/syouan/seisaku/mcpde/

vii

MAFF will continue to collect information in Japan and from overseas about

occurrence data of 3-MCPD fatty acid esters and Glycidyl fatty acid esters in

foods, their metabolic mechanisms, reduction technologies and others.

(6) Trans fatty acids Margarine, shortening, fat spread and compound margarine (total 115

samples) were analyzed to know the latest trans fatty acids levels in foods with

a high fat content retailed in Japan.

The concentrations in margarine, shortening and fat spread tended to be lower

than the analytical results 21 in 2006 conducted by the Food Safety

Commission.

MAFF will conduct surveillance for trans fatty acids in processed foods to

provide consumers and food business operators with accurate information.

21 http://www.maff.go.jp/j/syouan/seisaku/trans_fat/t_kihon/content.html#table

viii

Conclusions The levels of hazardous chemicals in agricultural, livestock and fishery products and

processed foods were below the limits of quantification in most of the samples in

this survey. Besides, the possibility of adverse health effects was considered low for

most of the foods investigated, thus, they were considered safe.

Whereas, the concentrations of some hazardous chemicals were high in most of or

part of the samples and these food items may not be negligible as sources of

exposure to the hazardous chemicals if the amount of consumption is large.

Therefore, MAFF continues surveillance of hazardous chemicals in agricultural,

livestock and fishery products and processed foods in 2015 and later. MAFF also

encourages studies about reduction measures against those chemicals to which the

exposure is high considering their toxicity. Furthermore, MAFF verifies the

effectiveness of the already implemented measures against hazardous chemicals.

The analytical results obtained through the surveillance have been used as and

served for basic data for the ever conducted risk assessments and various risk

management measures such as setting the standards and developing the guidelines in

Japan and overseas. MAFF contains active use of the data from surveillance in

future as well.

ix

Table of contents

EXECUTIVE SUMMARY ...................................................... I

TABLE OF CONTENTS ......................................................................... IX

INDEX BY HAZARDS ........................................................................... XIII

1. INTRODUCTION ............................................................ 1

2. SURVEILLANCE ........................................................... 2

2.1. HAZARDOUS CHEMICALS OF HIGH PRIORITY FOR RISK MANAGEMENT

BY MAFF ................................................................................... 2

2.1.1. Objective of the surveillance ..................................................... 2

2.1.2. Selection of surveillance targets ............................................... 2

2.2. PESTICIDE RESIDUES ................................................................... 8

2.2.1. Objective of the survey ............................................................. 8

2.2.2. Selection of targets ................................................................... 8

2.3. REQUIREMENTS TO THE TESTING LABORATORIES .......................... 10

3. ANALYTICAL RESULTS (BY FOOD ITEM) ............... 11

3.1. AGRICULTURAL PRODUCTS ......................................................... 14

3.1.1. Cereals ................................................................................... 14

3.1.1.1. Husked rice ............................................................................. 14

3.1.1.2. Wheat ..................................................................................... 16

3.1.1.3. Barley ...................................................................................... 17

3.1.2. Pulses (except immature pulses) ............................................ 19

3.1.2.1. Soybeans (dry) ........................................................................ 19

3.1.2.2. Azuki beans ............................................................................ 19

3.1.2.3. Kidney beans .......................................................................... 20

3.1.2.4. Peanuts ................................................................................... 20

3.1.3. Vegetables .............................................................................. 21

3.1.3.1. Kabu ‘turnip’ (root and leaves) ................................................ 21

3.1.3.2. Daikon ‘Japanese radish’ (leaves) .......................................... 23

3.1.3.3. Hakusai ‘Chinese cabbage’..................................................... 23

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3.1.3.4. Cabbage ................................................................................. 25

3.1.3.5. Komatsuna .............................................................................. 25

3.1.3.6. Chingensai ‘green bok choy’ ................................................... 26

3.1.3.7. Broccoli (flower buds) .............................................................. 27

3.1.3.8. Syungiku ‘garland chrysanthemum’ ........................................ 29

3.1.3.9. Head lettuce (crisphead type) ................................................. 29

3.1.3.10. Spinach ................................................................................... 31

3.1.3.11. Nira ‘Chinese chive’ ................................................................ 33

3.1.3.12. Negi ‘welsh onion’ ................................................................... 34

3.1.3.13. Tamanegi ‘bulb onion’ ............................................................. 36

3.1.3.14. Nasu ‘egg plant’ ...................................................................... 38

3.1.3.15. Bell pepper/Sweet pepper ....................................................... 40

3.1.3.16. Kidney beans (green pod) ....................................................... 42

3.1.3.17. Edamame ‘soybeans (immature)’............................................ 43

3.1.3.18. Melons (except watermelons) ................................................. 45

3.1.3.19. Other vegetables ..................................................................... 46

3.1.4. Fruits ....................................................................................... 47

3.1.4.1. Citrus fruits (Flavorful acid citrus, Kumquat, Tangors, Navel

orange, Pummelos, Other citruses)......................................... 47

3.1.4.2. Pome fruits (Japanese pear, European pear, Biwa ‘loquat’,

Kaki ‘Japanese persimon’) ...................................................... 47

3.1.4.3. Stone fruits (Cherry, Plum, Nectarine, Prune, Peach) ............. 53

3.1.4.4. Berries and other small fruits (Blueberry, Blackberry,

Boysenberry) ........................................................................... 55

3.1.4.5. Tropical and subtropical fruits (Pineapple, Fig, Papaya,

Mango) .................................................................................... 55

3.1.5. Other agricultural products ...................................................... 56

3.1.5.1. Green tea (green leaves) ........................................................ 56

3.2. LIVESTOCK PRODUCTS ............................................................... 57

3.2.1. Cattle milk ............................................................................... 57

3.2.2. Beef, Pork, Chicken meat, Chicken egg .................................. 57

3.3. FISHERY PRODUCTS .................................................................. 58

3.3.1. Fishes ..................................................................................... 58

3.4. PROCESSED AND COOKED PRODUCTS ......................................... 59

3.4.1. Processed cereal-based products ........................................... 59

xi

3.4.1.1. Bread and bun ........................................................................ 59

3.4.1.2. Yaki-fu and Age-fu ‘wheat gluten bread (baked, fried)’ ........... 59

3.4.2. Processed potato-based products .......................................... 60

3.4.2.1. French fries ............................................................................. 60

3.4.3. Processed pulse-based products ............................................ 61

3.4.4. Uncentrifugal sugars ............................................................... 62

3.4.5. Processed nut-based products ............................................... 64

3.4.6. Processed fruit-based products .............................................. 65

3.4.6.1. Canned fruits ........................................................................... 65

3.4.7. Processed and cooked seaweed-based products ................... 66

3.4.7.1. Ready-to-eat hijiki-based products .......................................... 66

3.4.8. Processed and cooked fish-based products ........................... 67

3.4.9. Processed and cooked meat-based products ......................... 70

3.4.10. Dairy products ......................................................................... 73

3.4.11. Oils and fats ............................................................................ 77

3.4.11.1. Edible vegetable oils and fats ................................................. 77

3.4.11.2. Other foods with a high fat content ......................................... 93

3.4.12. Foods for infants ................................................................... 101

3.4.12.1. Infant formula (powder) and similar products ........................ 101

3.4.12.2. Ready-to-eat hijiki-based products for infants ....................... 112

3.4.12.3. Infant confectionary ............................................................... 113

3.4.13. Confectionaries ..................................................................... 114

3.4.13.1. Biscuits ................................................................................. 114

3.4.13.2. Snacks .................................................................................. 114

3.4.13.3. Rice crackers ........................................................................ 114

3.4.13.4. Wa-nama/hannama-gashi ‘Japanese cakes’ ........................ 115

3.4.13.5. You-nama/hannama-gashi ‘Western style cakes’ ................. 115

3.4.14. Beverages and ingredients of beverages .............................. 116

3.4.14.1. Mugicha ‘barley tea’ (roasted barley) .................................... 116

3.4.14.2. Hojicha ‘roasted green tea’ (tea leaves) ................................ 116

3.4.14.3. Coffee ................................................................................... 116

3.4.14.4. Fruits drinks .......................................................................... 117

3.4.15. Seasonings ........................................................................... 118

3.4.15.1. Vinegar ................................................................................. 118

3.4.16. Other processed and cooked products ................................. 119

3.4.16.1. Retortable pouched foods (curry) .......................................... 119

3.4.16.2. Other cooked foods ............................................................... 120

xii

3.5. OTHERS ................................................................................. 121

4. SAMPLING AND METHODS OF ANALYSIS ........... 129

4.1. METALS ................................................................................. 129

4.1.1. Cadmium ............................................................................... 129

4.1.2. Cadmium, Lead, Mercury, Arsenic ........................................ 129

4.2. MYCOTOXINS .......................................................................... 131

4.2.1. DON, NIV, their acetylated derivatives .................................. 131

4.2.2. T-2 toxin, HT-2 Toxin, Zearalenone ...................................... 131

4.2.3. Aflatoxins .............................................................................. 131

4.2.4. Ochratoxin A ......................................................................... 132

4.3. DIOXINS ................................................................................. 133

4.4. PBDES ................................................................................. 134

4.5. PFOA AND PFOS .................................................................. 145

4.6. ACRYLAMIDE .......................................................................... 146

4.7. POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) ...................... 148

4.8. 3-MCPD FATTY ACID ESTERS ................................................... 149

4.9. GLYCIDYL FATTY ACID ESTERS .................................................. 150

4.10. TRANS FATTY ACIDS, SATURATED FATTY ACIDS, CONJUGATED

LINOLEIC ACIDS (CLA) ............................................................ 151

4.11. PESTICIDE RESIDUES ............................................................. 152

ABBREVIATIONS........................................................... 153

xiii

Index by hazards

1. Chemical substances in raw commodities

1.1. Metals (cadmium, lead, mercury, arsenic)

Cadmium


Cereals

Wheat 16

Pulses (except immature pulses)

Soybeans (dry) 19

Citrus fruits

(Flavorful acid citrus, Kumquat, Tangors, Navel orange,

Pummelos, Other citruses) 47

Pome fruits

European pear 49, Biwa ‘loquat’ 51

Stone fruits

(Cherry, Plum, Nectarine, Prune) 53

Berries and other small fruits

(Blueberry, Blackberry, Boysenberry) 55

Tropical and subtropical fruits

(Pineapple, Fig, Papaya, Mango) 55

Livestock products

Cattle milk 57

Processed and cooked products

Dairy products

Butter, Cheese, Cream, Other dairy products 73

Foods for infants

Infant formula (powder) and similar products 101

Beverages

Fruits drinks 117

xiv

Lead


Citrus fruits



Pome fruits

European pear 49, Biwa ’loquat’ 51

Stone fruits






Livestock products

Cattle milk 57


Processed fruit-based products

Canned fruits 65

Dairy products


Foods for infants


Beverages

Fruits drinks 117

Mercury


Citrus fruits



Pome fruits


Stone fruits




xv



Livestock products

Cattle milk 57


Dairy products


Foods for infants


Beverages

Fruits drinks 117

Arsenic

＜Total arsenic＞


Citrus fruits



Pome fruits


Stone fruits






Livestock products

Cattle milk 57


Processed and cooked seaweed-based products

Rready-to-eat hijiki-based products (Ready-to-eat hijiki-based product sold

in sealed bag, Ready-to-eat hijiki-based dish, Ready-to-eat hijiki-based

product for care food, Hijiki powder product) 66

Dairy products


Foods for infants

xvi

Infant formula (powder) and similar products 101, Ready-to-eat hijiki-based

products for infants 112

Beverages

Fruits drinks 117

＜Inorganic arsenic＞


Processed and cooked seaweed-based products

Ready-to-eat hijiki-based products (Ready-to-eat hijiki-based product sold in

sealed bag, Ready-to-eat hijiki-based dish, Ready-to-eat hijiki-based product

for care food, Hijiki powder product) 66

Foods for infants

Ready-to-eat hijiki-based products for infants 112

1.2. Mycotoxins

Deoxynivalenol (DON)


Cereals

Wheat 16, Barley 17


Azuki beans 19, Kidney beans 20

3-acetyl-deoxynivalenol (3-Ac-DON)


Cereals

Wheat 16, Barley 17

15-acetyl-deoxynivalenol (15-Ac-DON)


Cereals

Wheat 16, Barley 17

Nivalenol (NIV)


Cereals

Wheat 16, Barley 17

xvii

4-acetyl-nivalenol (4-Ac-NIV)


Cereals

Wheat 16, Barley 17

T-2 toxin


Cereals

Wheat 16, Barley 17



HT-2 toxin


Cereals

Wheat 16, Barley 17



Zearalenone


Cereals

Wheat 16, Barley 17



Aflatoxins


Cereals

Barley 17


Peanuts 20


Processed pulse-based products

Roasted peanuts with shell and roasted peanuts without shell 61,

Peanut butter 61

Uncentrifugal sugars

xviii

Brown sugar 62, Wasanbonto (traditional non-centrifugal soft white cane

sugar) 62, Tomitsu ‘sugar syrup including molasses’ 62

Seasonings

Vinegar

Sugarcane vinegar 118

Ochratoxin A


Cereals

Barley 17

1.3. Others

Dioxins


Vegetables

Daikon ‘Japanese radish’ (leaves) 23, Cabbage 25,

Komatsuna 25, Broccoli (flower buds) 27, Spinach 31,

Negi ‘welsh onion’ 34, Nasu ‘egg plant’ 38,

Other vegetables 46, Green tea (green leaves) 56

Livestock products

Cattle milk 57, Beef, Pork, Chicken meat, Chicken egg 57

Fishery products

Hair tail, Atka mackerel, Yellowtail, Greater amberjack, Common

mackerel 58

Polybrominated diphenyl ethers (PBDEs)


Cereals

Husked rice 124, Polished rice 124


Oils and fats

Butter 125, Edible vegetable oils and fats 125, Margarine and shortening 126

Others (17 food groups and drinking water)

Cereals, Potatoes, Sugars and sweeteners, Pulses, Nuts and seeds, Vegetables,

Fruits, Mushrooms, Algae, Fish, mollusks and crustacean, Meat, Eggs, Milk

xix

and milk products, Fats and oils, Confectionaries, Beverages, Seasonings and

spices, Drinking water 122

Perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS)

Others (17 food groups and drinking water)

Cereals, Potatoes, Sugars and sweeteners, Pulses, Nuts and seeds, Vegetables,

Fruits, Mushrooms, Algae, Fish, mollusks and crustacean, Meat, Eggs, Milk

and milk products, Fats and oils, Confectionaries, Beverages, Seasonings and

spices, Drinking water 127

xx

2. Chemical substances formed in transportation and/or food

processing

Acrylamide


Processed cereal-based products

Bread and bun (French bread, soft roll) 59

Yaki-fu and Age-fu ‘wheat gluten bread (baked, fried)’ 59

Processed potato-based products

French fries 60

Uncentrifugal sugars

Uncentrifugal sugar 63

Processed nut-based products 64

Foods for infants

Infant confectionary 113

Confectionaries

Biscuit 114, Snack 114, Rice cracker 114, Japanese cake 115,

Western style cake 115

Beverages and ingredients of beverages

Mugicha ‘barley tea’ (roasted barley) 116, Hojicha ‘roasted green tea’ (tea

leaves) 116,

Coffee 116

Other processed and cooked products

Retortable pouched food (curry) 119, Other cooked foods

(Tenpura, Other fried foods, Okonomiyaki, Takoyaki) 120

Polycyclic aromatic hydrocarbons (PAHs)


Processed and cooked fish-based products 68

Processed and cooked meat-based products 70

Oils and fats

Edible vegetable oils and fats 77

xxi

3-MCPD fatty acid esters


Dairy products

Butter 73

Oils and fats


Other foods with a high fat content (Margarine, Shortening,

Lard, Fish oil supplement) 93

Foods for infants

Infant formula (powder) and similar products (infant formula (powder),

Follow-up formula (powder), Formula for special medical purposes intended

for infants (powder)) 102

Glycidyl fatty acid esters


Dairy products

Butter 74

Oils and fats


Other foods with a high fat content (Margarine, Shortening,

Lard, Fish oil supplement) 94

Foods for infants

Infant formula (powder) and similar products (infant formula (powder),

Follow-up formula (powder), Formula for special medical purposes intended

for infants (powder)) 104

Trans fatty acids


Oils and fats

Margarine 100, Shortening 100, Fat spread 100,

Compound margarine 100

xxii

3. Pesticide residues

Pesticide residues


Cereals

Husked rice 14

Vegetables

Kabu ‘turnip’ (root) 21, Kabu ‘turnip’ (leaves) 22,

Hakusai ‘Chinese cabbage’ 23, Komatsuna 25,

Chingensai ‘green bok choy’ 26, Broccoli (flower buds) 27,

Syungiku ‘garland chrysanthemum’ 29,

Head lettuce (crisphead type) 29, Spinach 31,

Nira ‘Chinese chive’ 33, Negi ‘welsh onion’ 34,

Tamanegi ‘bulb onion’ 36, Nasu ‘egg plant’ 38,

Bell pepper/Sweet pepper 40, Kidney beans (green pod) 42,

Edamame ‘soybeans (immature)’ 43, Melon (except Watermelons) 45

Pome fruits

Japanese pear 47, European pear 50,

Kaki ‘Japanese persimon’ 51

Stone fruits

Peach 53

1

1. Introduction

In July 2003, MAFF established the Food Safety and Consumer Affairs Bureau. The

Bureau designs and implements policies for improving the safety of domestic

agricultural, livestock and fishery products and foods.

Science-based appropriate measures must be taken to improve food safety at

necessary steps in the process spanning primary food commodities production such

as agriculture, livestock and fishery industry, transporting, processing/manufacturing

and consumption. This idea is shared worldwide and designated as basic principles

in “the Working Principles for Risk Analysis for Food Safety for Application by

Governments” by Codex Alimentarius Commission, which sets elaborates and

adopts international food related standards, as well as in the Food Safety Basic Act

of Japan1.

For appropriate and consistent implementation of food safety administration based

on the basic principles, the Food Safety and Consumer Affairs Bureau developed

“the Standard Operating Procedure (SOP) for Food Safety Risk Management in the

Ministry of Agriculture, Forestry and Fisheries and Ministry of Health, Labour and

Welfare”2 and has implemented food safety policies based on the SOP.

In order to ensure food safety, chemicals in foods need to be analyzed and it should

be proved that their concentrations are low enough that they do not affect human

health. Concentrations of a chemical in foods as well as food consumption rates and

toxicity of the chemical are very important scientific data to judge whether reduction

measures are necessary and if so, to judge what kind of measures are appropriate.

Therefore, MAFF has conducted surveillance for hazardous chemicals in foods. In

October 2012, MAFF published the analytical results of surveillance during 2003 –

2010 (8 years) as a data book on its website. Afterwards MAFF has compiled the

results every two years. This book contains the analytical results in 2013 and 2014.3

1 http://www.fsc.go.jp/hourei/kihonhou_saishin.pdf 2 http://www.maff.go.jp/j/syouan/seisaku/risk_analysis/sop/index.html 3 It also contains the results of the surveys for pesticide residues in 2013 and 2014, and the

results of the surveys conducted in 2012 and before, on which we have finalized our data

analysis recently.

2

2. Surveillance

Objective, selection of food, requirements to analytical laboratories and others are as

follows.

2.1. Hazardous chemicals of high priority for risk management by MAFF

2.1.1. Objective of the surveillance

In order to ensure food safety, evidence needs to be shown using analytical results of

surveyed chemicals in foods. If the concentrations in foods are high, reduction

measures against these chemicals may be necessary. Therefore, MAFF conducted

surveillance for chemicals which were selected in the procedure indicated in the next

section (2.1.2).

Collected information from the surveillance is not for regulatory purposes over

farmers and producers but for judging whether reduction measures are necessary and

if so, judging what kind of measures are appropriate. Thus, farmers and producers

are not specified in sampling of foods.

2.1.2. Selection of surveillance targets

Before surveillance starts, the targets of surveillance, or which chemical substances

in what kind of food, should be decided considering many aspects such as collected

information on various chemicals, their reduction measures by international bodies

and other countries, the extent to which consumers, food business operators and

farmers are interested in and other aspects. MAFF has developed and published “the

priority list of chemical hazards in food and feed (priority list)” and regularly

reviewed and updated it (first publication in 2006, updated in 20114, 20165).

This book compiles the results of surveillance in 2013 and 2014. The target

substances are selected based on the priority list6. The content of the list are as

follows;

Hazards requiring immediate risk management actions such as surveillance

and development of risk reduction measures

Arsenic, Cadmium, Aflatoxins, Zealarenon, T-2 toxin and HT-2 toxin,

Fumonisins, Acrylamide, Polycyclic Aromatic Hydrocarbons (PAHs),

Furan, Histamine

4 http://www.maff.go.jp/j/press/syouan/seisaku/101222.html 5 http://www.maff.go.jp/j/press/syouan/seisaku/160108.html

3

Hazards requiring collection of data for deciding on the need of continuing

risk management, and hazards for which risk management measures have

already been implemented

Lead, Mercury (total mercury and methylmercury), Dioxins and Coplanar

PCBs, Polybrominated Diphenyl Ethers (PBDEs), Perfluorooctanoic Acid

(PFOA) and Perfluorooctane sulfonate (PFOS), Persistent organic

pollutants used as pesticides, Ochratoxin A, Deoxynivalenol (including its

acetylated derivatives) and Nivalenol, Patulin, Paralytic shellfish poison,

Diarrheic shellfish poison, Ciguatoxins, Domoic acid, Brevetoxin, Nitrate

nitrogen, Chloropropanols (3-MCPD, 1,3-DCP, 3-MCPD fatty acid ester),

Trans fatty acids

Out of the substances in the list, following ones are designated as the hazards to be

surveyed in combination with target food category (food category and feed) during

2011-2015 considering food consumption rates, previous surveillance for occurrence,

existence of appropriate methods of analysis. They are compiled as a midterm plan6

as follows;

Substances to be surveyed during the term

Cadmium (agricultural products, fishery products, feed), Lead (feed), Total

mercury (feed), Dioxins (agricultural products, livestock products, fishery

products, feed), Zealarenone (agricultural products, feed), T-2 toxin and

HT-2 toxin (agricultural products), DON (including its acetylated

derivatives) (agricultural products), DON (feed), NIV (agricultural

products), Fumonisins (feed), Histamine (processed and cooked fish-based

products), Acrylamide (processed products), Chloropropanols (processed

products), PAHs (processed products), Furan (processed products)

Substances to be surveyed as far as possible during the term

Arsenic (agricultural products), Lead (agricultural products),

Methylmercury (fishery products), PBDEs (not decided7), PFOA and

PFOS (not decided8), Aflatoxins (agricultural products), Ochratoxin A

(agricultural products), Patulin (fruit for juice), Fumonisins (agricultural

products), Nitrate nitrogen (agricultural products), Trans fatty acids

(processed foods)

Based on the midterm plan, an annual plan was developed8, where target food items,

target substances, number of samples were specified considering the latest scientific

knowledge and interests of related parties. The number of samples is decided based

on statistics considering the information to be obtained.

6 http://www.maff.go.jp/j/press/syouan/seisaku/101222.html 7 Surveillance is to be conducted for specific food categories after specifying the food

categories which have a large contribution to the exposure of consumers by total diet

studies and other means. 8 http://www.maff.go.jp/j/syouan/seisaku/risk_manage/index.html#survey_year

4

Food items, chemical names, number of samples in the survey in 2013 and 2014 are

shown in the table below. Food items with a blank in “number of samples” indicate

no survey was conducted in the year.

Chemical Food

category Food

Number of

samples

2013 2014

Cadmium Agricultural

products

Wheat9 600 600

Soybeans (dry)10 600

Cadmium, Lead, Total

mercury, Total arsenic

Agricultural

products

Citrus fruits 30

Pome fruits (European pear,

Biwa ‘loquat’) 11

Stone fruits 30

Berries and other small fruits 5

Tropical and subtropical fruits 25

Livestock

products Cattle milk 40

Processed

and cooked

products

Butter 10

Cheese 10

Cream 10

Other dairy products 10

Infant formula (powder) and

similar products 20

Fruits drinks 30

Lead

Processed

and cooked

products

Canned fruits 103

Total arsenic, Inorganic

arsenic

Processed

and cooked

products

Ready-to-eat hijiki-based

products (including products

for infants)

120

Deoxynivalenol (DON),

3-Ac-DON, 15-Ac-DON,

Nivalenol (NIV), 4-Ac-NIV,

T-2 toxin, HT-2 toxin,

Zearalenone

Agricultural

products

Wheat 120 120

Barley 100 99

DON, T-2 toxin,

HT-2 toxin, Zearalenone

Agricultural

products

Azuki beans 62

Kidney beans 44

9 Six hundred results in 2012 are also included. 10 Six hundred results in 2011 and 2012 are also included.

5

Chemical Food

category Food

Number of

samples

2013 2014

Aflatoxins Agricultural

products

Barley 86

Peanuts 15

Aflatoxins

Processed

and cooked

products

Roasted peanuts with shell,

Roasted peanuts without shell 94

Peanut butter 11

Brown sugar 87

Wasanbonto (traditional

non-centrifugal soft white

cane sugar)

10

Tomitsu ‘sugar syrup

including molasses’ 6

Sugarcane vinegar 4

Ochratoxin A Agricultural

products Barley 86

Dioxins Agricultural

products

Daikon ‘Japanese radish’

(leaves) 5

Cabbage 10

Komatsuna 8

Broccoli (flower buds) 4

Spinach 19

Negi ‘welsh onion’ 9

Nasu ‘egg plant’ 1

Other vegetables 11

Green tea (green leaves) 1

Dioxins

Livestock

products

Cattle milk 20

Beef 20

Pork 20

Chicken meat 20

Chicken egg 20

Fishery

products

Tachiuo ‘hair tail (Trichiurus

lepturus)’ 30

Hokke ‘Atka mackerel

(Pleurogrammus azonus,

Hexagrammredae)’

30

Buri ‘yellowtails (Seriola

quinqueradiata)’ (wild) 30


quinqueradiata)’ (cultured) 30

6

Chemical Food

category Food

Number of

samples

2013 2014

Dioxins Fishery

products

Kanpachi ‘greater amberjack

(s. purpurascens)’ (cultured) 20

Masaba ‘common mackerel

(Scomber japonicus)’ 20

Polybrominated diphenyl

ethers (PBDEs)

Agricultural

products

Husked rice 10

Polished rice 30

Processed

and cooked

products

Butter 10


Margarine, Shortening 10

Cereals, Pulses, Nuts and seeds, Vegetables,

Fruits, Algae, Fishes and shellfishes, Meats,

Eggs, Milks, Fats and oils, Confectionaries,

Seasonings and spices 11

13 26

Perfluorooctanoic acid

(PFOA), Perfluorooctane

sulfonic acid (PFOS)

Cereals, Pulses, Nuts and seeds, Vegetables,

Fruits, Algae, Fishes and shellfishes, Meats,

Eggs, Milks, Fats and oils, Confectionaries,

Seasonings and spices 11

13 26

Acrylamide

Processed

and cooked

products

Bread and bun 120

Yaki-fu and Age-fu ‘wheat

gluten bread (baked, fried)’ 30

French fries 120

Uncentrifugal sugar 108

Processed nut-based products 122

Infant confectionary 60

Biscuits 60

Snacks 120

Rice crackers 60

Japanese cakes 120

Western style cakes 120

Mugicha ‘barley tea’ (roasted

barley) 59

Hojicha ‘roasted green tea’

(tea leaves) 60

Roasted coffee beans 60

11 For PBDE, PFOA and PFOS, the results of Total Diet Study in 2012 are also included.

7

Chemical Food

category Food

Number of

samples

2013 2014

Acrylamide

Processed

and cooked

products

Soluble coffee/Instant coffee 60

Retortable pouched foods

(curry) 60

Tenpura 120

Other fried foods 120

Okonomiyaki, Takoyaki 30

Polycyclic aromatic

hydrocarbons (PAHs)

Processed

and cooked

products

Processed fishery products

with direct fire cooking 30

Steamed fish 3

Edible charcoal used as food

additives 3

Polycyclic aromatic

hydrocarbons (PAHs)

Processed

and cooked

products

Yakitori ‘grilled chicken’ 29

Processed chicken meat

product with direct fire

cooking, whose surface color

is light gray

30

processed beef and pork

products with direct fire

cooking

40

Steamed chicken 3

Steamed livestock meat 6


3-MCPD fatty acid esters,

glycidyl fatty acid esters

Processed

and cooked

products

Butter 5 20

Edible vegetable oils and fats 12 74

Margarine 15 50

Shortening 3 30

Lard 3 20

Fish oil supplements 4 30

Infant formula (powder) and

similar products 21 40

Trans fatty acids

Processed

and cooked

products

Margarine 46

Shortening 24

Fat spread 33

Compound margarine 12

12 Forty five results in 2012 are also included.

8

2.2. Pesticide residues

2.2.1. Objective of the survey

The objective of the survey is to monitor pesticide use by Japanese business farmers

and pesticide residues in agricultural products at the production stage and obtain

basic information for developing pesticide risk management policy and to improve

safety of agricultural products by promotion of proper pesticide use through

guidance based on the result of the survey.

2.2.2. Selection of targets

Target agricultural products were selected13 among major agricultural products with

a large amount of production considering records of previous surveys and of

detection of pesticides as shown in the table below.

For pesticide residues, analytical targets were selected from the pesticides which

were used for the selected agricultural products and applicable methods of analysis

were already developed.

Food

Number of

samples

2013 2014

Husked rice 50 51

Kabu ‘turnip’ (root) 49

Kabu ‘turnip’ (leaves) 49

Hakusai ‘Chinese cabbage’ 47 50

Komatsuna 49

Chingensai ‘green bok choy’ 49

Broccolies (flower buds) 49 50

Syungiku ‘garland

chrysanthemum’ 96 50

Head lettuce (crisphead type) 45 49

Spinach 98 49

Nira ‘Chinese chive’ 96 48

Negi ‘welsh onion’ 98 57

Tamanegi ‘bulb onion’ 51

Nasu ‘egg plant’ 50 50

Bell pepper/Sweet pepper 51 51

Kidney beans (green pod) 49 51

13 http://www.maff.go.jp/j/nouyaku/n_monitor.html

9

Food

Number of

samples

2013 2014

Edamame ‘soybeans

(immature)’ 49 50

Melons (except

Watermelons) 50 49

Japanese pear 46 46

European pear 4 3

Kaki ‘Japanese persimon’ 50

Peach 50

10

2.3. Requirements to the testing laboratories

The analytical results of this study are used for judgment of the necessity of risk

management measures and of developing appropriate risk management measure.

Besides, they are also used to reflect the situation of Japan upon the discussion in

international bodies such as Codex about standard settings and development of

codes of practices. Therefore, these analytical results must be reliable.

Following general criteria are applied to the testing laboratories and the analytical

methods used.

A testing laboratory must be capable of verifying its performance objectively. Thus,

MAFF requires testing laboratories to be assessed by the third party as well as to use

internal quality control procedures.14

A chemical analysis must be done using an analytical method with which nearly the

same data are always obtained by any laboratory which is proved to have sufficient

capability. Thus, an analytical method which is validated to have results within a

particular range when a sample is analyzed with the same method in different

conditions (e.g. different laboratories, different date, etc.) at several times.

A method used should be different depending on to how low concentration you need

to measure. When a method which can only reach a higher level than you really

need to know is used, eating a food whose analytical result indicating “not detected”

might possibly give you an adverse health effect. On the other hand, when a method

which can reach a much lower level than you need to know is used, it may require

much longer time and higher cost, which is a waste. When ordering analyses,

therefore, you need to indicate clearly to how low concentration the analytical

results should be available.

MAFF clearly indicates requirement of the limit of quantification, the minimum

concentration to which analytical results can reach with appropriate reliability, in the

specifications of the surveys.

14 Participating in a proficiency testing program for a target analyte and food category, if

available, and showing a satisfactory result. In proficiency testing programs,

participating laboratories receive samples from the test organizing body and they submit

their own analytical results to the organizer. The collected analytical results are

compared with an assigned value and each participating laboratory can verify the quality

of analytical results.

11

3. Analytical results

The analytical results of the surveillance for hazardous chemicals (contaminants and

pesticide residues on the priority list) in foods in 2013 and 2014 are shown as

follows. It also contains the results of the surveys conducted in 2012 and before, on

which we have finalized our data analysis recently.15

Descriptions about the data are explained as follows.

Minimum

The lowest concentration value among analytical results of samples. Nothing is

indicated when all the samples were below the limit of quantification.

Maximum

The highest concentration value among analytical results of samples. Nothing is

indicated when all the samples were below the limit of quantification.

Mean

Arithmetic mean of analytical results. It is calculated referring to the procedure

indicated by GEMS/Food16 using the analytical results of each chemical tested in

this surveillance.

15 Total 600 results of cadmium in wheat in 2012, total 1200 results of cadmium in soybean

in 2011 and 2012, total 558 results of PBDEs in 2012, respective 18 results of PFOA and

PFOS in 2012, respective 45 results of 3-MCPD fatty acid esters and glycidyl fatty acid

esters in edible vegetable fats and oils in 2012. 16 WHO, GEMS/Food, Instructions for Electronic Submission of Data on Chemical

Contaminants in Food and the Diet, 2011

12

For a mean value, mean1 is indicated when the proportion of the samples less

than the limit of quantification to the whole samples is less than 60%; mean2 and

mean3 are calculated and mean2 is indicated when the proportion of the samples

less than the limit of quantification is above 60%.17

mean1: setting all results below the limit of quantification equal to half the

limit of quantification.

mean2: setting all results below the limit of quantification equal to the limit of

quantification. (UB)

mean3: setting all results below the limit of quantification equal to zero. (LB)

Median

A value ranked in the middle when sorting several values in ascending order.

Median is indicated only when more than 50% of the samples have a quantifiable

concentration. When the number of samples is even, the average of the middle

two values is indicated.

Analytical results of dioxins

The data is based on the press release of the annual surveillance results18 of

dioxins from MAFF.

Dioxins is a generic term for many chemical substances which have different

toxicity levels. Thus the toxicity of each substance of dioxins is expressed as

Toxicity Equivalency (TEQ), where the toxicity of the most toxic dioxin

compound, 2,3,7,8-TCDD, is set as 1 and the toxicity of other dioxin members is

converted as such and expressed in TEQ unit.

All the dioxins concentrations in this book are expressed in TEQ base

(pg-TEQ/g). For TEQ calculation, the Toxic Equivalency Factors19 proposed by

the WHO in 2005 are used.

17 Exception; For the total diet studies for PBDEs, PFOA and PFOS, mean values by setting

all results below the limit of quantification equal to zero irrespective of the proportion of

the number of samples below the limit of quantification, Lower Bound (LB), and mean

values by setting all results below the limit of detection equal to the limit of detection and

all results between the limit of detection and the limit of quantification equal to the limit

of quantification, Upper Bound (UB) were calculated for four areas. For 3-MCPD fatty

acid esters and Glycidyl fatty acid esters, mean values were obtained for the indirect

method by setting all results below the limit of detection equal to half the limit of

detection. For the direct method, in addition to mean3 (LB), another mean (UB) was

calculated by setting all results below the limit of detection equal to the limit of detection

and those between the limit of detection and the limit of quantification equal to the limit

of quantification. For trans fatty acids, mean values were calculated by setting all results

below the limit of detection equal to zero. 18 http://www.maff.go.jp/j/syouan/seisaku/risk_analysis/survei/result.html 19 http://www.who.int/ipcs/assessment/tef_values.pdf

13

Analytical results of pesticide residues

Pesticide name

The pesticides for which analytical method(s) was already established are

selected among the pesticides which were applied to agricultural products for

the survey.

The number of samples

The number of agricultural product samples served for the analysis. More than

one pesticide may be analyzed for one sample. The total number of analyses

for agricultural products is the sum of the number of samples for each

pesticide.

Limit of quantification

A limit of quantification for an analytical method can be different in different

years of survey. In such a case, the maximum value among several limits of

quantification in different years is indicated as “limit of quantification” in a

table. This leads to counting “the number of results below the limit of

quantification” by comparing analytical results of each year with the limit of

quantification indicated in the table.

Pesticide Maximum Residue Limits (MRLs)

The most recent MRLs during the survey years are indicated. Thus, they may

not be the same as the current MRLs. Units are indicated in mg/kg rather than

ppm.

The number of samples below the MRL

The sum of the number of samples compliant with the MRL at the time of the

survey.

14

3.1. Agricultural products

3.1.1. Cereals

3.1.1.1. Husked rice

Pesticide residues

Table 1 Analytical results of pesticide residues in husked rice (2013, 2014)

Pesticide name Type* No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Azoxystrobin F 9 0.01 9 0.2 9

Benfuresate H 3 0.02 3 0.05 3

Bromobutide H 33 0.02 28 0.7 33

Buprofezin I 8 0.02 6 0.5 8

Butachlor H 10 0.02 10 0.1 10

Cafenstrole H 6 0.02 6 0.02 6

Carpropamid F 1 0.02 1 1 1

Clomeprop H 3 0.02 3 0.02 3

Clothianidin I 30 0.02 29 0.7 30

Cyhalofop-butyl H 4 0.02 4 0.1 4

Daimuron H 8 0.03 8 0.1 8

Diclocymet F 1 0.02 1 0.5 1

Dimethametryn H 1 0.01 1 0.1 1

Dinotefuran I 47 0.01 26 2 47

Etofenprox I 23 0.01 22 0.5 23

Fenitrothion I 15 0.05 15 0.2 15

Fenobucarb I 2 0.02 2 1.0 2

Ferimzone F 20 0.02 11 2 20

Fludioxonil F 3 0.01 3 0.05 3

Flutolanil F 7 0.01 6 2.0 7

Imidacloprid I 10 0.02 10 1 10

Indanofan H 2 0.02 2 0.05 2

Mefenacet H 5 0.02 5 0.05 5

Metalaxyl F 23 0.02 23 0.1 23

Oxadiazon H 2 0.02 2 0.02 2

Oxaziclomefone H 16 0.01 16 0.05 16

15


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Phthalide F 33 0.02 30 1 33

Pretilachlor H 16 0.01 16 0.03 16

Pyriminobac-methyl H 10 0.01 10 0.05 10

Pyroquilon F 8 0.02 8 0.2 8

Quinoclamine H 2 0.01 2 0.03 2

Simetryn H 1 0.01 1 0.05 1

Thiamethoxam I 8 0.02 8 0.3 8

Thifluzamide F 4 0.02 4 0.5 4

Thiobencarb

(benthiocarb) H 1 0.01 1 0.2 1

Tricyclazole F 15 0.05 13 3 15

Uniconazole-P P 1 0.01 1 0.1 1

*Type of pesticide; F: fungicide, H: herbicide, I: insecticide, P: plant growth regulator

16

3.1.1.2. Wheat

Cadmium

Table 2 Analytical results of cadmium in wheat (2012-2014)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Cadmium 1800 0.01 112 < 0.01 0.50 0.05 0.03

Mycotoxins

Table 3 Analytical results of mycotoxins in wheat (2013)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

DON 120 0.0021 34 < 0.0021 0.48 0.015 0.0056

3-Ac-DON 120 0.003 109 < 0.003 0.025 0.004 -

15-Ac-DON 120 0.0020 120 - - 0.0020 -

NIV 120 0.005 65 < 0.005 0.084 0.008 -

4-Ac-NIV 120 0.0024 120 - - 0.0024 -

T-2 toxin 120 0.0009 110 < 0.0009 0.0031 0.0010 -

HT-2 toxin 120 0.0009 92 < 0.0009 0.029 0.0018 -

Zearalenone 120 0.0008 98 < 0.0008 0.013 0.0013 -

Table 4 Analytical results of mycotoxins in wheat (2014)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

DON 120 0.003 42 < 0.003 0.14 0.015 0.006

3-Ac-DON 120 0.005 117 < 0.005 0.006 0.005 -

15-Ac-DON 120 0.003 120 - - 0.003 -

NIV 120 0.005 83 < 0.005 0.11 0.008 -

4-Ac-NIV 120 0.003 119 < 0.003 0.003 0.003 -

T-2 toxin 120 0.0010 117 < 0.0010 0.018 0.0012 -

HT-2 toxin 120 0.0010 100 < 0.0010 0.069 0.0024 -

Zearalenone 120 0.0010 108 < 0.0010 0.027 0.0015 -

17

3.1.1.3. Barley

Mycotoxins

Table 5 Analytical results of mycotoxins in barley (2013)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

DON 100 0.0022 23 < 0.0022 0.12 0.013 0.0063

3-Ac-DON 100 0.0024 56 < 0.0024 0.020 0.0033 -

15-Ac-DON 100 0.0025 100 - - 0.0025 -

NIV 100 0.004 23 < 0.004 0.089 0.015 0.010

4-Ac-NIV 100 0.0023 92 < 0.0023 0.012 0.0026 -

T-2 toxin 100 0.0005 90 < 0.0005 0.018 0.0009 -

HT-2 toxin 100 0.0008 92 < 0.0008 0.039 0.0018 -

Zearalenone 100 0.0009 94 < 0.0009 0.013 0.0011 -


Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

DON 99 0.003 40 < 0.003 0.22 0.011 0.004

3-Ac-DON 99 0.005 90 < 0.005 0.030 0.006 -

15-Ac-DON 99 0.003 97 < 0.003 0.005 0.003 -

NIV 99 0.005 44 < 0.005 0.26 0.014 0.005

4-Ac-NIV 99 0.003 88 < 0.003 0.030 0.004 -

T-2 toxin 99 0.0010 94 < 0.0010 0.017 0.0012 -

HT-2 toxin 99 0.0010 93 < 0.0010 0.11 0.0025 -

zearalenone 99 0.0010 91 < 0.0010 0.23 0.0041 -


Chemical name

No of samples

LOQ (µg/kg)

No of samples

below LOQ

Minimum (µg/kg)

Maximum (µg/kg)

Mean (µg/kg)

Median (µg/kg)

Total aflatoxins* 86 - 86 - - 0 -

Aflatoxin B1 86 0.03 86 - - 0.03 -

Aflatoxin B2 86 0.03 86 - - 0.03 -

Aflatoxin G1 86 0.04 86 - - 0.04 -

18

Chemical name

No of samples

LOQ (µg/kg)

No of samples

below LOQ

Minimum (µg/kg)

Maximum (µg/kg)

Mean (µg/kg)

Median (µg/kg)

Aflatoxin G2 86 0.03 86 - - 0.03 -

Ochratoxin A 86 0.06 86 - - 0.06 -

*An aflatoxin concentration below the LOQ was set equal to zero.

19

3.1.2. Pulses (except immature pulses)

3.1.2.1. Soybeans (dry)

Cadmium

Table 8 Analytical results of cadmium in soybeans (dry) (2011-2013)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Cadmium 1800 0.02 8 < 0.02 0.87 0.11 0.10

3.1.2.2. Azuki beans

Mycotoxins

Table 9 Analytical results of mycotoxins in Azuki beans (2014)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

DON 62 0.01 60 < 0.01 0.01 0.01 -

T-2 toxin 62 0.001 48 < 0.001 0.013 0.002 -

HT-2 toxin 62 0.0006 21 < 0.0006 0.023 0.0034 0.0014

Zearalenone 62 0.01 34 < 0.01 0.16 0.02 -

20

3.1.2.3. Kidney beans

Mycotoxins

Table 10 Analytical results of mycotoxins in kidney beans (2014)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

DON 44 0.01 41 < 0.01 0.03 0.01 -

T-2 toxin 44 0.001 29 < 0.001 0.023 0.002 -

HT-2 toxin 44 0.0006 18 < 0.0006 0.037 0.0034 0.0009

Zearalenone 44 0.01 43 < 0.01 0.02 0.01 -

3.1.2.4. Peanuts

Mycotoxins

Table 11 Analytical results of aflatoxins in peanuts (2014)

Chemical name

No of samples

LOQ (µg/kg)

No of samples

below LOQ

Minimum (µg/kg)

Maximum (µg/kg)

Mean (µg/kg)

Median (µg/kg)


Aflatoxin B1 15 0.1 15 - - 0.1 -

Aflatoxin B2 15 0.1 15 - - 0.1 -

Aflatoxin G1 15 0.1 15 - - 0.1 -

Aflatoxin G2 15 0.1 15 - - 0.1 -


21

3.1.3. Vegetables

3.1.3.1. Kabu ‘turnip’ (root and leaves)

Pesticide residues

Table 12 Analytical results of pesticide residues in Kabu ‘turnip’ (root) (2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Acephate I 11 0.01 11 1.0 11

Acetamiprid I 7 0.02 7 0.1 7

Alachlor H 2 0.01 2 0.01 2

Azoxystrobin F 6 0.01 6 1 6

Captan F 2 0.01 2 5 2

Chlorfenapyr I 1 0.02 1 0.2 1

Cyazofamid F 11 0.02 11 0.3 11

Diazinon I 10 0.02 10 0.1 10

Dinotefuran I 9 0.01 4 0.5 9

Flubendiamide I 2 0.01 2 0.3 2

Iprodione F 2 0.05 2 5.0 2

Malathion I 3 0.03 3 0.5 3

Metalaxyl (including

metalaxyl-M) F 7 0.02 7 0.3 7

Methamidophos － 11 0.01 11 0.5 11

Methomyl I 6 0.02 6 0.5 6

Metolachlor

(including

S-metolachlor) H 1 0.02 1 0.1 1

Phenthoate I 9 0.02 9 0.02 9

Spinosad I 4 0.02 4 0.1 4

Tefluthrin I 29 0.02 29 0.1 29

Tolfenpyrad I 20 0.02 17 1 20

*Type of pesticide; F: fungicide, H: herbicide, I: insecticide

22

Table 13 Analytical results of pesticide residues in Kabu ‘turnip’ (leaves) (2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Acephate I 11 0.01 11 10 11

Acetamiprid I 7 0.02 6 5 7

Alachlor H 2 0.01 2 0.01 2


Captan F 2 0.01 2 5 2

Chlorfenapyr I 1 0.02 0 15 1

Cyazofamid F 11 0.02 4 20 11

Diazinon I 10 0.02 10 0.1 10


Flubendiamide I 2 0.01 1 25 2

Iprodione F 2 0.05 2 5.0 2

Malathion I 3 0.03 3 0.5 3


metalaxyl-M) F 7 0.02 7 0.3 7

Methamidophos － 11 0.01 11 5 11

Methomyl I 6 0.02 5 2 6

Metolachlor

(including


Phenthoate I 9 0.02 8 0.02 8

Spinosad I 4 0.02 3 3 4

Tefluthrin I 29 0.02 29 0.5 29



23

3.1.3.2. Daikon ‘Japanese radish’ (leaves)

Dioxins

Table 14 Analytical results of dioxins in Daikon ‘Japanese radish’ (leaves) (2013)

Food No of

samples

Dioxins concentration (pg-TEQ/g wet weight)

Minimum Maximum Mean Median

Daikon ‘Japanese

radishes’ (leaves) 5 0.0012 0.030 0.016 0.014

Note: A dioxin concentration below the LOD was set equal to zero.

3.1.3.3. Hakusai ‘Chinese cabbage’

Pesticide residues

Table 15 Analytical results of pesticide residues in Hakusai ‘Chinese cabbage’ (2013, 2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Acephate I 24 0.01 23 5 24

Acetamiprid I 21 0.02 20 0.5 21


Boscalid F 25 0.02 21 40 25

Butamifos H 1 0.01 1 0.01 1

Captan F 7 0.01 6 5 7

Carbaryl I 1 0.05 1 1.0 1


Chlorfluazuron I 3 0.05 3 2.0 3

Chlorothalonil F 47 0.01 42 2 47


Cyazofamid F 22 0.02 22 2 22

Cyhalothrin I 1 0.05 1 1.0 1

Cymoxanil F 1 0.02 1 0.2 1

Cypermethrin I 2 0.05 2 5.0 2

Diazinon I 5 0.02 5 0.1 5

Dimethoate I 3 0.1 3 1 3

Dimethomorph F 5 0.02 3 2 5


Etofenprox I 6 0.02 5 5 6

24


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Fenvalerate I 35 0.05 32 3.0 35


Flucythrinate I 1 0.03 1 0.50 1

Flufenoxuron I 5 0.02 5 0.5 5

Fluvalinate I 2 0.01 2 1.0 2

Imidacloprid I 45 0.02 44 0.5 45

Indoxacarb

(including

indoxacarb MP) I 23 0.02 23 1 23

Iprodione F 20 0.05 20 5.0 20

Isoxathion I 2 0.03 2 0.1 2

Kresoxim-methyl F 6 0.02 6 2 6

Lufenuron I 18 0.05 18 1 18

Malathion I 33 0.03 33 2.0 33

Mandipropamid F 1 0.01 1 25 1


metalaxyl-M) F 23 0.02 23 0.3 23


Methomyl I 27 0.02 23 2 27

Methoxyfenozide I 3 0.02 3 7 3

Oxolinic acid F 35 0.01 24 2 35

Pendimethalin H 5 0.01 5 0.2 5

Permethriin I 6 0.02 6 5.0 6

Phenthoate I 3 0.02 3 0.02 3

Pyridalyl I 21 0.02 18 1 21

Spinosad I 17 0.02 17 1 17

Teflubenzuron I 1 0.02 1 0.5 1

Tefluthrin I 6 0.02 6 0.1 6

Thiamethoxam I 40 0.02 39 3 40

Thiodicarb I 1 0.01 1 2 1

Tolclofos-methyl F 2 0.01 2 2.0 2


Tralomethrin I 1 0.01 1 0.5 1

25


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Trifluralin H 4 0.01 4 0.05 4


3.1.3.4. Cabbage

Dioxins

Table 16 Analytical results of dioxins in cabbage (2013)

Food No of

samples



Cabbage 10 0 0.0019 0.00020 0.0000045


3.1.3.5. Komatsuna

Dioxins

Table 17 Analytical results of dioxins in komatsuna (2013)

Food No of

samples



Komatsuna 8 0.00013 0.0062 0.0033 0.0035


Pesticide residues

Table 18 Analytical results of pesticide residues in komatsuna (2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Acephate I 3 0.01 1 5.0 3


Alachlor H 1 0.01 1 0.01 1



Clothianidin I 2 0.01 1 1 2

Cyazofamid F 9 0.02 4 15 9


Diazinon I 9 0.02 9 0.1 9

26


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL


Flufenoxuron I 10 0.02 5 10 10



metalaxyl-M) F 6 0.02 4 1 6

Methamidophos － 3 0.01 1 0.7 3

Methomyl I 2 0.02 2 2 2

Pirimiphos-methyl I 3 0.01 2 1.0 3

Pyridalyl I 2 0.02 2 15 2

Spinosad I 6 0.02 6 10 6






3.1.3.6. Chingensai ‘green bok choy’

Pesticide residues

Table 19 Analytical results of pesticide residues in Chingensai ‘green bok choy’ (2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Acephate I 1 0.01 1 5.0 1



Captan F 1 0.01 1 5 1





Diazinon I 2 0.02 2 0.1 2



27


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL


Lufenuron I 1 0.05 1 5 1


metalaxyl-M) F 10 0.02 7 2 10


Methomyl I 3 0.02 3 2 3



Spinosad I 14 0.02 13 2 14





3.1.3.7. Broccoli (flower buds)

Dioxins

Table 20 Analytical results of dioxinsin in broccoli (flower buds) (2013)

Food No of

samples



Broccolies (flower

buds) 4 0 0.00011 0.000027 0.0000015


Pesticide residues

Table 21 Analytical results of pesticide residues in broccoli (flower buds) (2013, 2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Acephate I 18 0.01 17 5.0 18



Boscalid F 5 0.02 5 5 5


28


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL



Chromafenozide I 2 0.02 2 2 2


Cyazofamid F 15 0.02 15 1 15

Diazinon I 7 0.02 7 0.1 7


EPN I 3 0.03 3 0.1 3

Fenvalerate I 2 0.05 2 2.0 2




Indoxacarb

(including

indoxacarb MP)

I 8 0.02 8 0.2 8



Malathion I 4 0.03 4 5.0 4



metalaxyl-M) F 12 0.02 12 0.5 12

Methamidophos － 18 0.01 18 1.0 18

Methomyl I 29 0.02 29 2 29

Oxolinic acid F 14 0.01 14 0.2 14


Phenthoate I 8 0.02 8 0.06 8

Pyridalyl I 14 0.02 14 2 14

Spinosad I 9 0.02 9 2 9

Teflubenzuron I 10 0.02 9 1 10




29


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL



3.1.3.8. Syungiku ‘garland chrysanthemum’

Pesticide residues

Table 22 Analytical results of pesticide residues in Syungiku ‘garland chrysanthemum’

(2013, 2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL



Captan F 2 0.01 2 5 2



Emamectin benzoate I 5 0.01 5 0.5 5


Isoxathion I 21 0.03 21 0.1 21


Nitenpyram I 9 0.01 3 5 9



3.1.3.9. Head lettuce (crisphead type)

Pesticide residues

Table 23 Analytical results of pesticide residues in head lettuce (crisphead type) (2013, 2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Acephate I 12 0.01 11 5.0 12



Boscalid F 5 0.02 5 40 5

Butamifos H 1 0.01 1 0.01 1

30


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL




Cyazofamid F 12 0.02 8 10 12



Diazinon I 5 0.02 5 0.1 5

Diethofencarb F 9 0.05 8 5.0 9




Fenvalerate I 14 0.05 14 2.0 14





Indoxacarb

(including


Iprodione F 13 0.05 12 10 13



Malathion I 17 0.03 17 2.0 17


Methamidophos － 12 0.01 11 1.0 12

Methomyl I 26 0.02 23 5 26


Oxamyl I 2 0.01 1 0.50 2




Procymidone F 13 0.03 6 5 13

Pyridalyl I 21 0.02 18 20 21

31


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Spinosad I 5 0.02 5 10 5









3.1.3.10. Spinach

Dioxins

Table 24 Analytical results of dioxins in spinach (2013)

Food No of

samples



Spinach 19 0.00077 0.071 0.016 0.0057


Pesticide residues

Table 25 Analytical results of pesticide residues in spinach (2013, 2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Acephate I 1 0.01 1 6 1


Alachlor H 9 0.01 9 0.01 9

Cadusafos I 2 0.01 2 0.1 2

Captan F 14 0.01 14 5 14



Cyazofamid F 23 0.02 13 25 23


Diazinon I 30 0.02 30 0.1 30

32


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Dichlorvos I 1 0.01 1 0.1 1





Iprodione F 1 0.05 1 5.0 1


Lenacil H 13 0.03 13 0.3 13

Malathion I 3 0.03 3 2.0 3


metalaxyl-M) F 13 0.02 12 2 13


Methomyl I 26 0.02 24 5 26


Phenthoate I 3 0.02 3 0.1 3

Simeconazole F 2 0.02 2 0.1 2

Spinosad I 5 0.02 4 10 5


Tefluthrin I 10 0.02 7 0.5 10




33

3.1.3.11. Nira ‘Chinese chive’

Pesticide residues

Table 26 Analytical results of pesticide residues in Nira ‘chinese chive’ (2013, 2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL



Butamifos H 1 0.01 1 0.05 1



Diazinon I 3 0.02 2 0.1 3



Fludioxonil F 21 0.03 11 10 21



Linuron H 14 0.02 13 0.2 14

Methidathion I 17 0.02 16 0.1 17

Methomyl I 8 0.02 8 2 8



Profenofos I 1 0.02 1 0.05 1

Prothiofos I 9 0.03 8 0.1 9

Spinosad I 27 0.02 25 5 27

Tebuconazole F 1 0.05 1 10 1




Triflumizole F 11 0.05 11 5.0 11


34

3.1.3.12. Negi ‘welsh onion’

Dioxins

Table 27 Analytical results of dioxins in Negi ‘welsh onion’ (2013)

Food No of

samples



Welsh onion, "Negi" 9 0.00092 0.012 0.0052 0.0038


Pesticide residues

Table 28 Analytical results of pesticide residues in Negi ‘welsh onion’ (2013, 2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Acetamiprid I 21 0.02 21 4.5 21


Bifenthrin I 1 0.01 0 0.5 1

Butamifos H 6 0.01 6 0.03 6

Cadusafos I 4 0.01 4 0.01 4

Captan F 1 0.01 1 5 1




Cyanophos I 2 0.02 2 0.05 2



Diazinon I 33 0.02 33 0.1 33

Diflubenzuron I 6 0.02 6 1 6




Disulfoton

(ethylthiometon) I 2 0.01 2 0.5 2

EPN I 18 0.03 18 0.1 18



35


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL



Flutolanil F 14 0.01 10 1 14


Indoxacarb

(including


Iprodione F 30 0.05 27 5.0 30



Linuron H 4 0.02 4 0.2 4


Malathion I 9 0.03 9 8.0 9


Mepanipyrim F 3 0.02 1 10 3

Mepronil F 1 0.02 1 0.01 1


metalaxyl-M) F 32 0.02 32 0.2 32

Methomyl I 23 0.02 23 2 23

Myclobutanil F 5 0.05 5 1 5



Permethriin I 12 0.02 11 3.0 12

Phenthoate I 7 0.02 7 0.05 7


Pyridalyl I 22 0.02 20 5 22


Spinosad I 20 0.02 20 2 20

Tebuconazole F 10 0.05 10 0.7 10





36


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL



Triadimefon F 1 0.02 1 0.1 1

Triadimenol － 1 0.02 1 0.2 1


Trifluralin H 13 0.01 13 0.1 13


3.1.3.13. Tamanegi ‘bulb onion’

Pesticide residues

Table 29 Analytical results of pesticide residues in Tamanegi ‘bulb onion’ (2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Acephate I 22 0.01 21 0.5 22

Acetamiprid I 2 0.02 2 0.2 2


Boscalid F 14 0.02 14 5 14

Butamifos H 1 0.01 1 0.02 1

Captan F 5 0.01 5 5 5

Chlorothalonil F 27 0.01 27 0.5 27

Chlorpropham H 1 0.03 1 0.05 1

Chlorpyrifos I 4 0.02 4 0.05 4

Cyazofamid F 4 0.02 4 0.05 4

Cyfluthrin I 6 0.05 6 2.0 6

Cyhalothrin I 19 0.05 19 0.5 19

Cymoxanil F 9 0.02 9 2 9


Diazinon I 12 0.02 12 0.05 12

Diflubenzuron I 5 0.02 5 0.05 5

Dimethenamid

(including

dimethenamid-P) H 9 0.01 9 0.01 9


37


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL



Fludioxonil F 3 0.03 3 0.5 3



Iprodione F 5 0.05 5 0.5 5


Kresoxim-methyl F 16 0.02 16 0.02 16

Mandipropamid F 3 0.01 3 0.1 3


metalaxyl-M) F 16 0.02 16 2 16

Methamidophos － 22 0.01 22 0.3 22

Methomyl I 3 0.02 3 0.2 3

Oxolinic acid F 35 0.01 35 0.1 35



Phenthoate I 2 0.02 2 0.02 2

Procymidone F 21 0.03 21 0.5 21

Prothiofos I 28 0.03 28 0.1 28

Pyridalyl I 1 0.02 1 0.05 1

Tebuconazole F 22 0.05 22 0.2 22

Thiobencarb

(benthiocarb) H 2 0.02 2 0.02 2



38

3.1.3.14. Nasu ‘egg plant’

Dioxins

Table 30 Analytical results of dioxins in Nasu ‘egg plant’ (2013)

Food No of

samples


Minimum Maximum Value

Nasu ‘Egg plant’ 1 - - 0


Pesticide residues

Table 31 Analytical results of pesticide residues in Nasu ‘egg plant’ (2013, 2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Acephate I 11 0.01 10 5.0 11


Acrinathrin I 8 0.01 8 0.5 8



Boscalid F 4 0.02 3 3 4

Buprofezin I 8 0.05 8 1 8

Captan F 8 0.01 8 5.0 8




Chromafenozide I 1 0.02 1 0.5 1


Cyazofamid F 13 0.02 13 0.5 13

Cyenopyrafen I 13 0.01 12 0.7 13

Cyflufenamid F 14 0.02 14 0.3 14

Cymoxanil F 5 0.02 5 0.5 5


Diazinon I 3 0.02 3 0.1 3


Difenoconazole F 1 0.01 1 0.6 1



39


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Etoxazole I 2 0.03 2 0.5 2

Fenarimol F 1 0.1 1 0.5 1


Fenobucarb I 1 0.01 1 0.5 1

Fenpropathrin I 1 0.02 1 2 1

Fenpyroximate I 6 0.02 6 0.5 6






Fosthiazate I 1 0.02 1 0.2 1

Hexythiazox I 1 0.02 1 2 1


Indoxacarb

(including

indoxacarb MP) I 8 0.02 7 0.5 8

Iprodione F 12 0.05 11 5.0 12


Lufenuron I 6 0.05 6 0.5 6

Malathion I 6 0.03 6 0.5 6




metalaxyl-M) F 4 0.02 3 1 4

Methamidophos － 11 0.01 11 1.0 11



Permethriin I 12 0.02 11 1.0 12


Pyridalyl I 26 0.02 23 1 26

Pyriproxyfen I 2 0.02 2 1 2

Spinosad I 12 0.02 12 2 12

40


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Tebufenpyrad I 8 0.01 8 0.5 8

Thiacloprid I 5 0.03 5 1 5





Triadimenol － 2 0.02 2 0.5 2

Trichlorfon I 2 0.01 1 1.0 2



3.1.3.15. Bell pepper/Sweet pepper

Pesticide residues

Table 32 Analytical results of pesticide residues in bell pepper/sweet pepper (2013, 2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Acephate I 1 0.01 1 5.0 1


Acrinathrin I 5 0.01 5 1 5


Boscalid F 5 0.02 2 10 5

Cadusafos I 8 0.01 8 0.01 8

Captan F 1 0.01 1 5 1







Cyenopyrafen I 3 0.01 3 1 3

Cyflufenamid F 13 0.02 9 1 13

41


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL


Diazinon I 7 0.02 7 0.1 7





Fenpyroximate I 4 0.02 4 1 4




Fosthiazate I 2 0.02 2 0.1 2



Indoxacarb

(including


Iprodione F 15 0.05 11 10 15



Malathion I 5 0.03 5 0.5 5


metalaxyl-M) F 12 0.02 11 2 12


Methomyl I 1 0.02 1 0.7 1


Oxamyl I 2 0.01 2 2.0 2



Pyridaben I 4 0.03 2 3 4

Pyridalyl I 22 0.02 13 2 22

Spinosad I 7 0.02 7 2 7



42


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL





3.1.3.16. Kidney beans (green pod)

Pesticide residues

Table 33 Analytical results of pesticide residues in kidney beans (green pod) (2013, 2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL







Diazinon I 5 0.02 5 0.2 5










Iprodione F 1 0.05 1 5.0 1


Malathion I 13 0.03 13 2.0 13

Metolachlor

(including



43


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Phenthoate I 6 0.02 6 0.05 6


Pyriproxyfen I 1 0.02 1 0.2 1



Triadimenol － 1 0.02 1 1 1


3.1.3.17. Edamame ‘soybeans (immature)’

Pesticide residues

Table 34 Analytical results of pesticide residues in Edamame ‘soybeans (immature)’ (2013,

2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Acephate I 3 0.01 3 0.5 3



Cadusafos I 1 0.01 1 0.01 1





Diazinon I 11 0.02 11 0.1 11



Etofenprox I 32 0.02 22 5 32






44


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Flutolanil F 1 0.01 1 2.0 1



Iprodione F 4 0.05 4 5.0 4


Linuron H 8 0.02 8 0.2 8

Malathion I 7 0.03 7 2.0 7


metalaxyl-M) F 22 0.02 22 0.2 22


Methomyl I 12 0.02 12 0.5 12

Metolachlor

(including


Oxamyl I 3 0.01 3 0.2 3







Thiobencarb

(benthiocarb) H 7 0.02 7 0.03 7



45

3.1.3.18. Melons (except watermelons)

Pesticide residues

Table 35 Analytical results of pesticide residues in melons (except watermelons) (2013, 2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Acetamiprid I 15 0.02 15 0.5 15


Alanycarb I 1 0.01 1 2 1



Boscalid F 2 0.02 2 2 2

Buprofezin I 1 0.05 1 0.5 1

Butamifos H 1 0.01 1 0.05 1

Captan F 3 0.01 3 5 3



Cyazofamid F 9 0.02 9 0.05 9


Cyflufenamid F 8 0.02 8 0.02 8

Cymoxanil F 11 0.02 11 0.1 11


Diazinon I 10 0.02 10 0.1 10




Etoxazole I 11 0.03 11 0.2 11



Flufenoxuron I 15 0.02 15 0.02 15


Fosthiazate I 10 0.02 10 0.5 10

Imicyafos I 4 0.01 4 0.05 4


46


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Iprodione F 22 0.05 22 10 22




metalaxyl-M) F 12 0.02 11 0.7 12



Pyridaben I 15 0.03 15 0.05 15

Pyridalyl I 9 0.02 9 0.05 9


Spinosad I 13 0.02 13 0.3 13






Triadimenol － 1 0.02 1 0.5 1




3.1.3.19. Other vegetables20

Dioxins

Table 36 Analytical results of dioxins in other vegetables (2013)

Food No of

samples



Other vegetables 11 0.000006 0.022 0.0086 0.0083


20 Hakusai ‘Chinese cabbage’, Chingensai ‘Green bok choy’, Syungiku ‘Garland

chrysanthemum’, Head lettuce (crisphead type), Nira ‘Chinese chive’, Nozawana

‘Turnip green’, Wakegi ‘Tufted stone leek’, Mizuna ‘Potherb mustard’, Hiroshimana

‘Non-heading Chinese cabbage’, Nabana ‘Turnip rape’, Leaf lettuce

47

3.1.4. Fruits

3.1.4.1. Citrus fruits (Flavorful acid citrus21, Kumquat, Tangors22, Navel oranges, Pummelos23, Other citruses24)

Metals

Table 37 Analytical results of metals in citrus fruits (2013)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Lead 30 0.01 30 - - 0.01 -

Cadmium 30 0.01 30 - - 0.01 -

Total mercury 30 0.01 30 - - 0.01 -

Total arsenic 30 0.01 30 - - 0.01 -

3.1.4.2. Pome fruits (Japanese pear, European pear, Biwa ‘Loquat’, Kaki ‘Japanese persimon’)

(1) Japanese pear

Pesticide residues

Table 38 Analytical results of pesticide residues in Japanese pear (2013, 2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL



Alanycarb I 36 0.01 36 2 36


Bifenthrin I 18 0.01 7 0.5 18

Bitertanol F 1 0.02 1 0.6 1

Boscalid F 65 0.02 39 3 65

Buprofezin I 9 0.05 9 6 9

Captan F 72 0.01 52 25 72

21 Yuzu, Lemons, Sudachi 22 Iyo, Mandarin, Shiranuhi (Dekopon) 23 Buntan, Banpeiyu 24 Hassaku, Hyuga-natsu

48


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Carbaryl I 11 0.05 11 1.0 11




Cyanophos I 41 0.02 41 0.2 41




Cyprodinil F 40 0.03 39 5 40

Diazinon I 47 0.02 47 0.1 47

Difenoconazole F 86 0.01 82 1 86


Etoxazole I 8 0.03 8 0.5 8








Fluvalinate I 12 0.01 11 2.0 12

Hexaconazole F 56 0.01 55 0.5 56



Iprodione F 2 0.05 2 10 2



Methidathion I 68 0.02 68 1 68

Methomyl I 20 0.02 17 3 20

Myclobutanil F 2 0.05 2 0.7 2


Phosalone I 1 0.03 1 2 1

49


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Prothiofos I 3 0.03 3 0.1 3


Silafluofen I 14 0.05 10 1 14





Tetradifon I 2 0.03 2 1 2



Thiodicarb I 20 0.01 15 3 20





(2) European pear

Metals

Table 39 Analytical results of metals in European pear (2013)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Lead 10 0.01 10 - - 0.01 -

Cadmium 10 0.01 9 < 0.01 0.02 0.01 -

Total mercury 10 0.01 10 - - 0.01 -

Total arsenic 10 0.01 10 - - 0.01 -

50

Pesticide residues

Table 40 Analytical results of pesticide residues in European pear (2013, 2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL





Boscalid F 6 0.02 5 3 6

Captan F 6 0.01 6 25 6



Cyanophos I 4 0.02 4 0.2 4




Diazinon I 5 0.02 5 0.1 5

Difenoconazole F 2 0.01 1 1 2






Methidathion I 3 0.02 3 1 3





Trifloxystrobin F 1 0.02 1 5 1


51

(3) Biwa ‘loquat’

Metals

Table 41 Analytical results of metals in Biwa ‘loquat’ (2013)

Chemical name No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Value (mg/kg)

Lead 1 0.01 1 < 0.01

Cadmium 1 0.01 0 0.02

Total mercury 1 0.01 1 < 0.01

Total arsenic 1 0.01 1 < 0.01

(4) Kaki ‘Japanese persimon’

Pesticide residues

Table 42 Analytical results of pesticide residues in Kaki ‘Japanese persimon’ (2014)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Acephate I 22 0.01 22 2.0 22


Acrinathrin I 1 0.01 1 1 1

Alanycarb I 14 0.01 14 2 14



Boscalid F 5 0.02 4 1 5

Buprofezin I 10 0.05 10 1 10

Captan F 14 0.01 12 5 14




Cyanophos I 1 0.02 1 0.2 1


Diazinon I 2 0.02 2 0.1 2





52


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL



Fenpyroximate I 7 0.02 7 0.5 7







Malathion I 1 0.03 1 0.5 1





Prothiofos I 26 0.03 26 0.2 26

Silafluofen I 4 0.05 1 2 4






Trifloxystrobin F 1 0.02 1 1 1



53

3.1.4.3. Stone fruits (Cherry, Plum, Nectarine, Prune, Peach)

Metals

Table 43 Analytical results of metals in stone fruits (2013)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Lead 30 0.01 29 < 0.01 0.02 0.01 -

Cadmium 30 0.01 30 - - 0.01 -

Total mercury 30 0.01 30 - - 0.01 -

Total arsenic 30 0.01 30 - - 0.01 -

Pesticide residues

Table 44 Analytical results of pesticide residues in peach (2013)


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL


Acrinathrin I 15 0.01 15 0.2 15


Azoxystrobin F 5 0.01 4 0.05 5

Bifenthrin I 3 0.01 3 0.03 3

Bitertanol F 3 0.02 2 1.0 3

Boscalid F 15 0.02 13 0.2 15

Buprofezin I 32 0.05 32 1 32

Captan F 1 0.01 1 15 1





Cyanophos I 2 0.02 2 0.2 2



Diazinon I 11 0.02 11 0.1 11

Diflubenzuron I 2 0.02 2 0.05 2


54


samples LOQ

(mg/kg)

No of samples

below LOQ

Pesticide MRL

(mg/kg)

No of samples

below MRL

Etoxazole I 1 0.03 1 0.05 1









Iprodione F 5 0.05 4 10 5


Malathion I 5 0.03 5 0.5 5


Methomyl I 6 0.02 6 2 6

Oxolinic acid F 7 0.01 7 0.3 7

Permethriin I 14 0.02 14 2.0 14

Spinosad I 11 0.02 11 0.2 11


Tebufenozide I 4 0.01 4 0.05 4




Tolfenpyrad I 3 0.02 3 0.2 3


Trifloxystrobin F 1 0.02 1 0.2 1



55

3.1.4.4. Berries and other small fruits (Blueberry, Blackberry, Boysenberry)

Metals

Table 45 Analytical results of metals in berries and other small fruits (2013)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Lead 5 0.01 5 - - 0.01 -

Cadmium 5 0.01 5 - - 0.01 -

Total mercury 5 0.01 5 - - 0.01 -

Total arsenic 5 0.01 5 - - 0.01 -

3.1.4.5. Tropical and subtropical fruits (Pineapple, Fig, Papaya, Mango)

Metals

Table 46 Analytical results of metals in tropical and subtropical fruits (2013)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Lead 25 0.01 25 - - 0.01 -

Cadmium 25 0.01 25 - - 0.01 -

Total mercury 25 0.01 25 - - 0.01 -

Total arsenic 25 0.01 25 - - 0.01 -

56

3.1.5. Other agricultural products

3.1.5.1. Green tea (green leaves)

Dioxins

Table 47 Analytical results of dioxins in green tea (green leaves) (2013)

Food No of

samples


Minimum Maximum Value

Green tea (green leaves) 1 - - 0.011


57

3.2. Livestock products

3.2.1. Cattle milk

Metals

Table 48 Analytical results of metals in cattle milk (2013)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Lead 40 0.01 40 - - 0.01 -

Cadmium 40 0.01 40 - - 0.01 -

Total mercury 40 0.01 40 - - 0.01 -

Total arsenic 40 0.01 40 - - 0.01 -

Dioxins

Table 49 Analytical results of dioxins in cattle milk (2014)

Food No of

samples

Dioxins concentration (pg-TEQ/g)


Cattle milk 20 0.000030 0.046 0.0080 0.0019


3.2.2. Beef, Pork, Chicken meat, Chicken egg

Dioxins

Table 50 Analytical results of dioxins in beef, pork, chicken meat and chicken egg (2014)

Food No of

samples



Beef 20 0.00041 1.1 0.20 0.15

Pork 20 0.000099 0.063 0.0057 0.00055

Chicken meat 20 0.0022 0.12 0.034 0.024

Chicken egg 20 0.00019 0.13 0.044 0.037


58

3.3. Fishery products

3.3.1. Fishes

Dioxins

Table 51 Analytical results of dioxins in fishes (2013, 2014)

Food No of

samples



Tachiuo ‘hair tail (Trichiurus

lepturus)’ 30 0.24 3.3 0.83 0.48

Hokke ‘Atka mackerel

(Pleurogrammus azonus,

Hexagrammredae)’ 30 0.30 3.2 1.0 0.72


quinqueradiata)’ (wild) 30 1.9 5.1 3.2 3.2


quinqueradiata)’ (cultured) 30 1.2 4.7 2.8 2.8

Kanpachi ‘greater amberjack

(s. purpurascens)’ (cultured) 20 1.4 3.8 2.4 2.1

Masaba ‘common mackerel

(Scomber japonicus)’ 20 0.45 1.8 1.1 1.2

Note: A dioxin concentration below the LOQ was set equal to zero.

Hair tail and Atka mackerel and yellowtails (wild and cultured) were investigated

in 2013.

Greater amberjack (cultured) and common mackerel were investigated in 2014.

59

3.4. Processed and cooked products

3.4.1. Processed cereal-based products

3.4.1.1. Bread and bun

Acrylamide

Table 52 Analytical results of acrylamide in bread and bun (2013)

Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

French bread 60 0.007 10 < 0.007 0.038 0.012 0.011

Soft roll 60 0.007 10 < 0.007 0.097 0.018 0.012

3.4.1.2. Yaki-fu and Age-fu ‘wheat gluten bread (baked, fried)’

Acrylamide

Table 53 Analytical results of acrylamide in Yaki-fu and Age-fu ‘wheat gluten bread (baked,

fried)’ (2014)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Acrylamide 30 0.030 3 < 0.030 0.40 0.12 0.10

60

3.4.2. Processed potato-based products

3.4.2.1. French fries

Acrylamide

Table 54 Analytical results of acrylamide in french fries (2013)

Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

French fries 120 0.03 0 0.04 1.1 0.27 0.18

Purchased in

July 60 0.03 0 0.04 1.1 0.29 0.20

Purchased in

October 60 0.03 0 0.04 0.89 0.25 0.16

61

3.4.3. Processed pulse-based products

Mycotoxins

Table 55 Analytical results of aflatoxins in roasted peanuts with shell and roasted peanuts

without shell (2014)

Chemical name

No of samples

LOQ (µg/kg)

No of samples

below LOQ

Minimum (µg/kg)

Maximum (µg/kg)

Mean (µg/kg)

Median (µg/kg)


Aflatoxin B1 94 0.1 94 - - 0.1 -

Aflatoxin B2 94 0.1 94 - - 0.1 -

Aflatoxin G1 94 0.1 94 - - 0.1 -

Aflatoxin G2 94 0.1 94 - - 0.1 -


Table 56 Analytical results of aflatoxins in peanut butter (2014)

Chemical name

No of samples

LOQ (µg/kg)

No of samples

below LOQ

Minimum (µg/kg)

Maximum (µg/kg)

Mean (µg/kg)

Median (µg/kg)

Total aflatoxins* 11 - 9 0 0.2 0.027 -

Aflatoxin B1 11 0.1 9 < 0.1 0.2 0.1 -

Aflatoxin B2 11 0.1 11 - - 0.1 -

Aflatoxin G1 11 0.1 11 - - 0.1 -

Aflatoxin G2 11 0.1 11 - - 0.1 -


62

3.4.4. Uncentrifugal sugars

Mycotoxins

Table 57 Analytical results of aflatoxins in brown sugar (2014)

Chemical name No of

samples LOQ

(µg/kg)

No of samples

below LOQ

Minimum (µg/kg)

Maximum (µg/kg)

Mean (µg/kg)

Median (µg/kg)

Total aflatoxins* 87 - 10 0 2.5 0.31 0.24

Aflatoxin B1 87 0.04 10 < 0.04 2.1 0.28 0.24

Aflatoxin B2 87 0.04 58 < 0.04 0.23 0.05 -

Aflatoxin G1 87 0.04 83 < 0.04 0.22 0.04 -

Aflatoxin G2 87 0.05 87 - - 0.05 -


Table 58 Analytical results of aflatoxins in Wasanbonto (traditional non-centrifugal soft

white cane sugar) (2014)

Chemical name No of

samples LOQ

(µg/kg)

No of samples

below LOQ

Minimum (µg/kg)

Maximum (µg/kg)

Mean (µg/kg)

Median (µg/kg)


Aflatoxin B1 10 0.04 10 - - 0.04 -

Aflatoxin B2 10 0.04 10 - - 0.04 -

Aflatoxin G1 10 0.04 10 - - 0.04 -

Aflatoxin G2 10 0.05 10 - - 0.05 -


Table 59 Analytical results of aflatoxins in Tomitsu ‘sugar syrup including molasses’ (2014)

Chemical name

No of samples

LOQ (µg/kg)

No of samples

below LOQ

Minimum (µg/kg)

Maximum (µg/kg)

Mean (µg/kg)

Median (µg/kg)

Total aflatoxins* 6 - 0 0.07 0.45 0.23 0.16

Aflatoxin B1 6 0.04 0 0.07 0.38 0.21 0.16

Aflatoxin B2 6 0.04 4 < 0.04 0.05 0.04 -

Aflatoxin G1 6 0.04 5 < 0.04 0.04 0.04 -

Aflatoxin G2 6 0.05 6 - - 0.05 -


63

Acrylamide

Table 60 Analytical results of acrylamide in uncentrifugal sugar (2013)

Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Uncentrifugal

sugar 108 0.007 0 0.04 0.80 0.31 0.29

64

3.4.5. Processed nut-based products

Acrylamide

Table 61 Analytical results of acrylamide in processed nut-based products (2014)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Acrylamide 122 0.030 54 < 0.030 4.7 0.16 0.034

65

3.4.6. Processed fruit-based products

3.4.6.1. Canned fruits

Metals

Table 62 Analytical results of lead in canned fruits (2013)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Lead 103 0.01 14 < 0.01 0.19 0.06 0.03

66

3.4.7. Processed and cooked seaweed-based products

3.4.7.1. Ready-to-eat hijiki-based products

Arsenic

Table 63 Analytical results of total arsenic in ready-to-eat hijiki-based products (2014)

Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Ready-to-eat

hijiki-based

products sold in

sealed bag

50

(16)

(22)

(< 16)

31

(140)

8.2

(29)

3.4

(17)

Ready-to-eat

hijiki-based dishes 50

(16)

(20)

(< 16)

12

(154)

4.3

(36)

3.5

(27)

Ready-to-eat

hijiki-based

products for care

food

5

(16)

(5) - -

3.2

(16) -

Hijiki powder

products 5

16

0

55

156

115

112

Note: Concentrations on a dry weight basis (weight of freeze dried sample) are in the

bracket. Hijiki powder products were not freeze dried.

Table 64 Analytical results of inorganic arsenic in ready-to-eat hijiki-based products (2014)

Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Ready-to-eat

hijiki-based

products sold in

sealed bag

50

(0.3)

(1)

(< 0.3)

16

(74)

4.7

(15)

4.6

(9.7)

Ready-to-eat

hijiki-based dishes 50

(0.3)

(0)

0.52

(2.7)

4.7

(49)

1.9

(14)

1.7

(9.3)

Ready-to-eat

hijiki-based

products for care

food

5

(0.3)

(0)

0.4

(2.5)

1.4

(4.1)

0.7

(3.3)

0.68

(3.6)

Hijiki powder

products 5 0.3 0 14 87 61 61


bracket. Hijiki powder products were not freeze dried.

67

3.4.8. Processed and cooked fish-based products


Table 65 Names and abbreviations of the target PAHs

Name Abbreviation

benz[a]anthracene BaA

benzo[c]fluorene BcFL

benzo[c]fluorene BbFA

benzo[j]fluoranthene BjFA

benzo[k]fluoranthene BkFA

benzo[ghi]perylene BghiP

benzo[a]pyrene BaP

chrysene CHR

cyclopenta[cd]pyrene CPP

dibenz[a,h]anthracene DBahA

dibenzo[a,e]pyrene DBaeP

dibenzo[a,h]pyrene DBahP

dibenzo[a,i]pyrene DBaiP

dibenzo[a,l]pyrene DBalP

indeno[1,2,3-cd]pyrene IP

5-methylchrysene MCH

68

Table 66 Analytical results of PAHs in processed fishery products25 with direct fire cooking

(2013)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 30 0.1 8 < 0.1 2.4 0.4 0.2

BcFL 30 1 30 - - 1 -

BbFA 30 0.1 16 < 0.1 0.8 0.2 -

BjFA 30 0.3 20 < 0.3 3.2 0.7 -

BkFA 30 0.3 28 < 0.3 0.4 0.3 -

BghiP 30 0.1 9 < 0.1 3.1 0.8 0.2

BaP 30 0.1 19 < 0.1 1.0 0.2 -

CHR 30 0.1 10 < 0.1 2.7 0.6 0.4

CPP 30 2 26 < 2 6 2 -

DBahA 30 0.1 14 < 0.1 1.0 0.2 0.1

DBaeP 30 0.1 20 < 0.1 0.8 0.2 -

DBahP 30 0.2 29 < 0.2 0.3 0.2 -

DBaiP 30 0.1 24 < 0.1 0.1 0.1 -

DBalP 30 0.1 18 < 0.1 0.5 0.1 -

IP 30 0.2 17 < 0.2 4.9 0.7 -

MCH 30 0.1 20 < 0.1 1.0 0.2 -

Table 67 Analytical results of PAHs in steamed fish (2013)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 3 0.1 3 - - 0.1 -

BcFL 3 1 3 - - 1 -

BbFA 3 0.1 3 - - 0.1 -

BjFA 3 0.3 3 - - 0.3 -

BkFA 3 0.3 3 - - 0.3 -

BghiP 3 0.1 1 < 0.1 0.7 0.4 0.6

BaP 3 0.1 3 - - 0.1 -

CHR 3 0.1 3 - - 0.1 -

CPP 3 2 3 - - 2 -

DBahA 3 0.1 2 < 0.1 0.2 0.1 -

DBaeP 3 0.1 3 - - 0.1 -

DBahP 3 0.2 3 - - 0.2 -

25 E.g. Sanma shioyaki ‘Salted and grilled Pacific saury’, Unagi Kabayaki ‘eel (seasoned

and grilled fillet)’, Grilled squids (whole)

69

DBaiP 3 0.1 3 - - 0.1 -

DBalP 3 0.1 1 < 0.1 0.3 0.2 0.2

IP 3 0.2 2 < 0.2 0.3 0.2 -

MCH 3 0.1 3 - - 0.1 -

Subtable 1 Analytical results of PAHs in edible charcoal used as food additives (2013)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 3 0.1 1 < 0.1 1.4 0.6 0.2

BcFL 3 1 3 - - 1 -

BbFA 3 0.1 2 < 0.1 0.2 0.1 -

BjFA 3 0.3 2 < 0.3 0.7 0.4 -

BkFA 3 0.3 3 - - 0.3 -

BghiP 3 0.1 2 < 0.1 0.5 0.2 -

BaP 3 0.1 2 < 0.1 0.4 0.2 -

CHR 3 0.1 2 < 0.1 0.7 0.3 -

CPP 3 2 3 - - 2 -

DBahA 3 0.1 2 < 0.1 0.2 0.1 -

DBaeP 3 0.1 3 - - 0.1 -

DBahP 3 0.2 3 - - 0.2 -

DBaiP 3 0.1 3 - - 0.1 -

DBalP 3 0.1 3 - - 0.1 -

IP 3 0.2 3 - - 0.2 -

MCH 3 0.1 2 < 0.1 1.3 0.5 -

70

3.4.9. Processed and cooked meat-based products


Table 68 Analytical results of PAHs in Yakitori ‘grilled chicken’ (2013)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 29 0.1 6 < 0.1 12 2.7 0.9

BcFL 29 0.1 12 < 0.1 2.1 0.4 0.2

BbFA 29 0.1 6 < 0.1 6.5 1.6 0.6

BjFA 29 0.1 9 < 0.1 6.2 1.1 0.5

BkFA 29 0.1 10 < 0.1 3.8 0.7 0.3

BghiP 29 0.1 5 < 0.1 12 1.7 0.5

BaP 29 0.1 7 < 0.1 12 2.4 1.1

CHR 29 0.1 6 < 0.1 11 2.4 0.7

CPP 29 0.1 4 < 0.1 65 8.1 2.0

DBahA 29 0.1 21 < 0.1 0.4 0.1 -

DBaeP 29 0.1 21 < 0.1 0.4 0.1 -

DBahP 29 0.1 27 < 0.1 0.2 0.1 -

DBaiP 29 0.1 24 < 0.1 0.3 0.1 -

DBalP 29 0.1 22 < 0.1 0.4 0.1 -

IP 29 0.1 8 < 0.1 9.6 1.3 0.4

MCH 29 0.1 29 - - 0.1 -

Table 69 Analytical results of PAHs in processed chicken meat products with direct fire

cooking, whose surface color is light gray (2013)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 30 0.1 0 1.2 400 88 62

BcFL 30 0.1 0 0.2 59 16 11

BbFA 30 0.1 0 0.9 200 49 38

BjFA 30 0.1 0 0.7 190 44 34

BkFA 30 0.1 0 0.4 120 29 22

BghiP 30 0.1 0 0.9 280 69 55

BaP 30 0.1 0 1.3 480 110 80

CHR 30 0.1 0 1.6 330 80 58

CPP 30 0.1 0 3.9 1500 400 340

DBahA 30 0.1 1 < 0.1 19 4.4 3.

0 DBaeP 30 0.1 1 < 0.1 17 4.9 3.

6 DBahP 30 0.1 2 < 0.1 2.9 1.1

0.8 DBaiP 30 0.1 2 < 0.1 6.0 1.9 1.

4

71

DBalP 30 0.1 1 < 0.1 15 3.7 2.

8 IP 30 0.1 0 0.7 310 60 40

MCH 30 0.1 12 < 0.1 1.1 0.2 0.

1

Table 70 Analytical results of PAHs in processed beef and pork products with direct fire cooking

(2013)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 40 0.1 15 < 0.1 14 2.2 0.3

BcFL 40 1 40 - - 1 -

BbFA 40 0.1 18 < 0.1 9.5 1.3 0.2

BjFA 40 0.3 19 < 0.3 15 1.9 0.4

BkFA 40 0.3 25 < 0.3 4.4 0.7 -

BghiP 40 0.1 15 < 0.1 18 2.3 0.2

BaP 40 0.1 18 < 0.1 18 2.2 0.1

CHR 40 0.1 15 < 0.1 10 1.7 0.4

CPP 40 2 22 < 2 67 10 -

DBahA 40 0.1 20 < 0.1 15 1.9 -

DBaeP 40 0.1 23 < 0.1 1.4 0.2 -

DBahP 40 0.2 37 < 0.2 0.9 0.2 -

DBaiP 40 0.1 32 < 0.1 0.9 0.1 -

DBalP 40 0.1 35 < 0.1 0.2 0.1 -

IP 40 0.2 20 < 0.2 21 2.6 -

MCH 40 0.1 21 < 0.1 3.2 0.3 -

Table 71 Analytical results of PAHs in steamed chicken (2013)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 3 0.1 3 - - 0.1 -

BcFL 3 0.1 3 - - 0.1 -

BbFA 3 0.1 3 - - 0.1 -

BjFA 3 0.1 3 - - 0.1 -

BkFA 3 0.1 3 - - 0.1 -

BghiP 3 0.1 3 - - 0.1 -

BaP 3 0.1 3 - - 0.1 -

CHR 3 0.1 3 - - 0.1 -

CPP 3 0.1 3 - - 0.1 -

DBahA 3 0.1 3 - - 0.1 -

DBaeP 3 0.1 3 - - 0.1 -

72

DBahP 3 0.1 3 - - 0.1 -

DBaiP 3 0.1 3 - - 0.1 -

DBalP 3 0.1 3 - - 0.1 -

IP 3 0.1 3 - - 0.1 -

MCH 3 0.1 3 - - 0.1 -

Table 72 Analytical results of PAHs in steamed beef and pork (2013)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 6 0.1 6 - - 0.1 -

BcFL 6 1 6 - - 1 -

BbFA 6 0.1 6 - - 0.1 -

BjFA 6 0.3 6 - - 0.3 -

BkFA 6 0.3 6 - - 0.3 -

BghiP 6 0.1 5 < 0.1 1.2 0.3 -

BaP 6 0.1 6 - - 0.1 -

CHR 6 0.1 6 - - 0.1 -

CPP 6 2 6 - - 2 -

DBahA 6 0.1 5 < 0.1 0.1 0.1 -

DBaeP 6 0.1 6 - - 0.1 -

DBahP 6 0.2 6 - - 0.2 -

DBaiP 6 0.1 6 - - 0.1 -

DBalP 6 0.1 5 < 0.1 0.5 0.2 -

IP 6 0.2 5 < 0.2 0.6 0.3 -

MCH 6 0.1 6 - - 0.1 -

73

3.4.10. Dairy products

Metals

Table 73 Analytical results of metals in dairy products26 (2013)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Lead 40 0.01 39 < 0.01 0.01 0.01 -

Cadmium 40 0.01 40 - - 0.01 -

Total mercury 40 0.01 40 - - 0.01 -

Total arsenic 40 0.01 40 - - 0.01 -


Table 74 Analytical results of 3-MCPD fatty acid esters in butter (2013: per food weight)

Food No of

samples Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Butter 5 - - 0.02 -

Subtable 2 Analytical results of 3-MCPD fatty acid esters in butter (2013: per fat weight)

Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Butter 5 0.08 5 - - 0.02 -

Note: The LOD was 0.04 mg/kg.

Table 75 Analytical results of 3-MCPD fatty acid esters in butter (2014: per food weight)

Food No of


Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Butter 20 - - 0.02 -

26 Butter, Cheese, Cream, Other dairy products

74

Subtable 3 Analytical results of 3-MCPD fatty acid esters in butter

(2014: per fat weight)

Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Butter 20 0.08 20 - - 0.03 -



Table 76 Analytical results of glycidyl fatty acid esters in butter with the indirect method

(2013: per food weight)

Food No of


Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Butter 5 - - 0.01 -

Subtable 4 Analytical results of glycidyl fatty acid esters in butter with the indirect method


Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Butter 5 0.06 5 - - 0.02 -


Table 77 Analytical results of glycidyl fatty acid esters (as glycidol equivalent) in butter with

the direct method (2013: per food weight)

Food No of

samples

Minimum (mg/kg)

(UB)*

Maximum (mg/kg)

(UB)*

Mean (mg/kg)

(LB)

Mean (mg/kg)

(UB)

Butter 5 0.04 0.04 0 0.04

Subtable 5 Analytical results of five types of glycidyl fatty acid esters in butter with the direct

method (2013: per fat weight (sum of glycidol equivalent))

Food No of

samples

Minimum (mg/kg)

(UB)*

Maximum (mg/kg)

(UB)*

Mean (mg/kg)

(LB)

Mean (mg/kg)

(UB)

Butter 5 0.04 0.04 0 0.04

*Minimum (UB) and maximum (UB) were calculated by setting the concentration below

the LOD equal to the LOD and the concentration between the LOD and the LOQ equal to

the LOQ.

75

Subtable 5-1 Analytical results of five types of glycidyl fatty acid esters in butter with the

direct method (2013: per fat weight)

Chemical name No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)

Glycidyl palmitate 5 0.10 5 - - 0.04 -

Glycidyl linolenate 5 0.10 5 - - 0.04 -

Glycidyl linoleate 5 0.10 5 - - 0.04 -

Glycidyl oleate 5 0.10 5 - - 0.04 -

Glycidyl stearate 5 0.10 5 - - 0.04 -


Table 78 Analytical results of glycidyl fatty acid esters in butter with the indirect method


Food No of


Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Butter 20 - - 0.02 -

Subtable 6 Analytical results of glycidyl fatty acid esters in butter with the indirect method


Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Butter 20 0.06 20 - - 0.02 -


Table 79 Analytical results of glycidyl fatty acid esters (as glycidol equivalent) in butter with

the direct method (2014: per food weight)

Food No of

samples

Minimum (mg/kg)

(UB)*

Maximum (mg/kg)

(UB)*

Mean (mg/kg)

(LB)

Mean (mg/kg)

(UB)

Butter 20 0.03 0.03 0 0.03

Subtable 7 Analytical results of five types of glycidyl fatty acid esters in butter with the

direct method (2014: per fat weight (sum of glycidol equivalent))

Food No of

samples

Minimum (mg/kg)

(UB)*

Maximum (mg/kg)

(UB)*

Mean (mg/kg)

(LB)

Mean (mg/kg)

(UB)

Butter 20 0.03 0.03 0 0.03

76



the LOQ.

Subtable 7-1 Analytical results of five types of glycidyl fatty acid esters in butter with the direct

method (2014: per fat weight)

Chemical name No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)

Glycidyl palmitate 20 0.10 20 - - 0.03 -

Glycidyl linolenate 20 0.10 20 - - 0.03 -

Glycidyl linoleate 20 0.10 20 - - 0.03 -

Glycidyl oleate 20 0.10 20 - - 0.03 -

Glycidyl stearate 20 0.10 20 - - 0.03 -


77

3.4.11. Oils and fats

3.4.11.1. Edible vegetable oils and fats


Table 80 Analytical results of PAHs in edible vegetable oils and fats (2014)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 112 0.3 69 < 0.3 4.5 0.5 -

BcFL 112 0.5 101 < 0.5 2.6 0.6 -

BbFA 112 0.3 73 < 0.3 5.6 0.6 -

BjFA 112 0.2 63 < 0.2 2.5 0.3 -

BkFA 112 0.3 95 < 0.3 1.9 0.4 -

BghiP 112 0.2 53 < 0.2 3.3 0.4 0.2

BaP 112 0.3 75 < 0.3 4.5 0.5 -

CHR 112 0.3 35 < 0.3 15 1.1 0.4

CPP 112 0.3 107 < 0.3 1.0 0.3 -

DBahA 112 0.3 104 < 0.3 0.7 0.3 -

DBaeP 112 0.3 109 < 0.3 0.5 0.3 -

DBahP 112 0.3 112 - - 0.3 -

DBaiP 112 0.3 105 < 0.3 0.6 0.3 -

DBalP 112 0.3 106 < 0.3 0.7 0.3 -

IP 112 0.2 74 < 0.2 2.7 0.4 -

MCH 112 0.3 112 - - 0.3 -

78

Subtable 8 Analytical results of PAHs in linseed oil (2014)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 7 0.3 7 - - 0.3 -

BcFL 7 0.5 7 - - 0.5 -

BbFA 7 0.3 7 - - 0.3 -

BjFA 7 0.2 6 < 0.2 0.2 0.2 -

BkFA 7 0.3 7 - - 0.3 -

BghiP 7 0.2 6 < 0.2 0.2 0.2 -

BaP 7 0.3 7 - - 0.3 -

CHR 7 0.3 5 < 0.3 0.4 0.3 -

CPP 7 0.3 7 - - 0.3 -

DBahA 7 0.3 7 - - 0.3 -

DBaeP 7 0.3 7 - - 0.3 -

DBahP 7 0.3 7 - - 0.3 -

DBaiP 7 0.3 7 - - 0.3 -

DBalP 7 0.3 7 - - 0.3 -

IP 7 0.2 7 - - 0.2 -

MCH 7 0.3 7 - - 0.3 -

Subtable 9 Analytical results of PAHs in perilla oil (2014)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 8 0.3 3 < 0.3 4.5 1.8 1.0

BcFL 8 0.5 3 < 0.5 2.6 1.1 1.0

BbFA 8 0.3 3 < 0.3 5.6 2.0 1.2

BjFA 8 0.2 2 < 0.2 2.5 0.9 0.6

BkFA 8 0.3 3 < 0.3 1.9 0.8 0.4

BghiP 8 0.2 1 < 0.2 3.2 1.3 0.7

BaP 8 0.3 3 < 0.3 4.5 1.6 0.6

CHR 8 0.3 0 0.4 15 6.5 5.0

CPP 8 0.3 8 - - 0.3 -

DBahA 8 0.3 5 < 0.3 0.7 0.4 -

DBaeP 8 0.3 6 < 0.3 0.5 0.3 -

DBahP 8 0.3 8 - - 0.3 -

DBaiP 8 0.3 5 < 0.3 0.6 0.4 -

DBalP 8 0.3 5 < 0.3 0.7 0.4 -

IP 8 0.2 3 < 0.2 2.7 1.1 0.6

MCH 8 0.3 8 - - 0.3 -

79

Subtable 10 Analytical results of PAHs in olive oil (2014)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 8 0.3 3 < 0.3 0.4 0.3 0.4

BcFL 8 0.5 7 < 0.5 0.5 0.5 -

BbFA 8 0.3 8 - - 0.3 -

BjFA 8 0.2 4 < 0.2 0.2 0.2 -

BkFA 8 0.3 8 - - 0.3 -

BghiP 8 0.2 6 < 0.2 0.3 0.2 -

BaP 8 0.3 7 < 0.3 0.3 0.3 -

CHR 8 0.3 1 < 0.3 2.7 1.1 0.8

CPP 8 0.3 8 - - 0.3 -

DBahA 8 0.3 8 - - 0.3 -

DBaeP 8 0.3 8 - - 0.3 -

DBahP 8 0.3 8 - - 0.3 -

DBaiP 8 0.3 8 - - 0.3 -

DBalP 8 0.3 8 - - 0.3 -

IP 8 0.2 8 - - 0.2 -

MCH 8 0.3 8 - - 0.3 -

Subtable 11 Analytical results of PAHs in mustard seed oil (2014)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 2 0.3 1 < 0.3 0.4 0.3 -

BcFL 2 0.5 1 < 0.5 1.5 0.9 -

BbFA 2 0.3 1 < 0.3 0.5 0.3 -

BjFA 2 0.2 1 < 0.2 0.2 0.2 -

BkFA 2 0.3 2 - - 0.3 -

BghiP 2 0.2 1 < 0.2 0.4 0.2 -

BaP 2 0.3 1 < 0.3 0.4 0.3 -

CHR 2 0.3 1 < 0.3 1.9 1.0 -

CPP 2 0.3 2 - - 0.3 -

DBahA 2 0.3 2 - - 0.3 -

DBaeP 2 0.3 2 - - 0.3 -

DBahP 2 0.3 2 - - 0.3 -

DBaiP 2 0.3 2 - - 0.3 -

DBalP 2 0.3 2 - - 0.3 -

IP 2 0.2 1 < 0.2 0.2 0.2 -

MCH 2 0.3 2 - - 0.3 -

80

Subtable 12 Analytical results of PAHs in sesame oil (2014)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 23 0.3 9 < 0.3 3.1 0.6 0.3

BcFL 23 0.5 21 < 0.5 0.7 0.5 -

BbFA 23 0.3 13 < 0.3 2.9 0.7 -

BjFA 23 0.2 10 < 0.2 2.5 0.5 0.2

BkFA 23 0.3 16 < 0.3 1.5 0.5 -

BghiP 23 0.2 9 < 0.2 2.1 0.5 0.2

BaP 23 0.3 13 < 0.3 2.7 0.6 -

CHR 23 0.3 2 < 0.3 4.1 1.1 0.5

CPP 23 0.3 23 - - 0.3 -

DBahA 23 0.3 19 < 0.3 0.4 0.3 -

DBaeP 23 0.3 22 < 0.3 0.3 0.3 -

DBahP 23 0.3 23 - - 0.3 -

DBaiP 23 0.3 20 < 0.3 0.4 0.3 -

DBalP 23 0.3 20 < 0.3 0.4 0.3 -

IP 23 0.2 13 < 0.2 2.2 0.4 -

MCH 23 0.3 23 - - 0.3 -

Subtable 13 Analytical results of PAHs in rice-bran oil (2014)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 8 0.3 5 < 0.3 1.1 0.4 -

BcFL 8 0.5 8 - - 0.5 -

BbFA 8 0.3 0 0.3 1.8 0.5 0.4

BjFA 8 0.2 0 0.2 1.1 0.3 0.2

BkFA 8 0.3 7 < 0.3 0.8 0.4 -

BghiP 8 0.2 0 0.5 3.3 0.9 0.6

BaP 8 0.3 3 < 0.3 1.9 0.5 0.3

CHR 8 0.3 0 0.3 1.5 0.7 0.6

CPP 8 0.3 8 - - 0.3 -

DBahA 8 0.3 7 < 0.3 0.4 0.3 -

DBaeP 8 0.3 8 - - 0.3 -

DBahP 8 0.3 8 - - 0.3 -

DBaiP 8 0.3 7 < 0.3 0.4 0.3 -

DBalP 8 0.3 8 - - 0.3 -

IP 8 0.2 0 0.2 1.5 0.4 0.3

MCH 8 0.3 8 - - 0.3 -

81

Subtable 14 Analytical results of PAHs in safflower oil (2014)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 6 0.3 6 - - 0.3 -

BcFL 6 0.5 6 - - 0.5 -

BbFA 6 0.3 6 - - 0.3 -

BjFA 6 0.2 6 - - 0.2 -

BkFA 6 0.3 6 - - 0.3 -

BghiP 6 0.2 4 < 0.2 0.3 0.2 -

BaP 6 0.3 6 - - 0.3 -

CHR 6 0.3 5 < 0.3 0.3 0.3 -

CPP 6 0.3 6 - - 0.3 -

DBahA 6 0.3 6 - - 0.3 -

DBaeP 6 0.3 6 - - 0.3 -

DBahP 6 0.3 6 - - 0.3 -

DBaiP 6 0.3 6 - - 0.3 -

DBalP 6 0.3 6 - - 0.3 -

IP 6 0.2 6 - - 0.2 -

MCH 6 0.3 6 - - 0.3 -

Subtable 15 Analytical results of PAHs in soybean oil (2014)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 8 0.3 7 < 0.3 1.1 0.4 -

BcFL 8 0.5 8 - - 0.5 -

BbFA 8 0.3 7 < 0.3 1.1 0.4 -

BjFA 8 0.2 6 < 0.2 0.5 0.3 -

BkFA 8 0.3 7 < 0.3 0.4 0.3 -

BghiP 8 0.2 4 < 0.2 0.7 0.2 -

BaP 8 0.3 6 < 0.3 0.9 0.4 -

CHR 8 0.3 4 < 0.3 1.8 0.5 -

CPP 8 0.3 8 - - 0.3 -

DBahA 8 0.3 8 - - 0.3 -

DBaeP 8 0.3 8 - - 0.3 -

DBahP 8 0.3 8 - - 0.3 -

DBaiP 8 0.3 8 - - 0.3 -

DBalP 8 0.3 8 - - 0.3 -

IP 8 0.2 6 < 0.2 0.6 0.2 -

MCH 8 0.3 8 - - 0.3 -

82

Subtable 16 Analytical results of PAHs in corn oil/maize oil (2014)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 8 0.3 7 < 0.3 0.3 0.3 -

BcFL 8 0.5 8 - - 0.5 -

BbFA 8 0.3 7 < 0.3 0.3 0.3 -

BjFA 8 0.2 7 < 0.2 0.2 0.2 -

BkFA 8 0.3 8 - - 0.3 -

BghiP 8 0.2 7 < 0.2 0.2 0.2 -

BaP 8 0.3 8 - - 0.3 -

CHR 8 0.3 6 < 0.3 0.4 0.3 -

CPP 8 0.3 8 - - 0.3 -

DBahA 8 0.3 8 - - 0.3 -

DBaeP 8 0.3 8 - - 0.3 -

DBahP 8 0.3 8 - - 0.3 -

DBaiP 8 0.3 8 - - 0.3 -

DBalP 8 0.3 8 - - 0.3 -

IP 8 0.2 8 - - 0.2 -

MCH 8 0.3 8 - - 0.3 -

Subtable 17 Analytical results of PAHs in rapeseed oil/colza oil (2014)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 8 0.3 6 < 0.3 0.8 0.4 -

BcFL 8 0.5 7 < 0.5 0.5 0.5 -

BbFA 8 0.3 6 < 0.3 0.6 0.3 -

BjFA 8 0.2 6 < 0.2 0.5 0.2 -

BkFA 8 0.3 7 < 0.3 0.3 0.3 -

BghiP 8 0.2 3 < 0.2 1.0 0.3 0.2

BaP 8 0.3 7 < 0.3 0.8 0.4 -

CHR 8 0.3 3 < 0.3 1.2 0.4 0.4

CPP 8 0.3 7 < 0.3 0.5 0.3 -

DBahA 8 0.3 8 - - 0.3 -

DBaeP 8 0.3 8 - - 0.3 -

DBahP 8 0.3 8 - - 0.3 -

DBaiP 8 0.3 8 - - 0.3 -

DBalP 8 0.3 8 - - 0.3 -

IP 8 0.2 7 < 0.2 0.6 0.2 -

MCH 8 0.3 8 - - 0.3 -

83

Subtable 18 Analytical results of PAHs in sunflower oil (2014)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 8 0.3 4 < 0.3 0.7 0.3 -

BcFL 8 0.5 8 - - 0.5 -

BbFA 8 0.3 4 < 0.3 0.9 0.3 -

BjFA 8 0.2 5 < 0.2 0.6 0.3 -

BkFA 8 0.3 7 < 0.3 0.3 0.3 -

BghiP 8 0.2 4 < 0.2 0.6 0.2 -

BaP 8 0.3 5 < 0.3 0.7 0.4 -

CHR 8 0.3 3 < 0.3 1.2 0.5 0.4

CPP 8 0.3 6 < 0.3 0.7 0.4 -

DBahA 8 0.3 8 - - 0.3 -

DBaeP 8 0.3 8 - - 0.3 -

DBahP 8 0.3 8 - - 0.3 -

DBaiP 8 0.3 8 - - 0.3 -

DBalP 8 0.3 8 - - 0.3 -

IP 8 0.2 5 < 0.2 0.3 0.2 -

MCH 8 0.3 8 - - 0.3 -

Subtable 19 Analytical results of PAHs in grape seed oil (2014)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 8 0.3 6 < 0.3 0.6 0.4 -

BcFL 8 0.5 7 < 0.5 1.4 0.6 -

BbFA 8 0.3 5 < 0.3 0.3 0.3 -

BjFA 8 0.2 5 < 0.2 0.2 0.2 -

BkFA 8 0.3 8 - - 0.3 -

BghiP 8 0.2 4 < 0.2 0.4 0.2 -

BaP 8 0.3 4 < 0.3 0.3 0.2 -

CHR 8 0.3 3 < 0.3 1.8 0.7 0.6

CPP 8 0.3 7 < 0.3 0.5 0.3 -

DBahA 8 0.3 8 - - 0.3 -

DBaeP 8 0.3 8 - - 0.3 -

DBahP 8 0.3 8 - - 0.3 -

DBaiP 8 0.3 8 - - 0.3 -

DBalP 8 0.3 8 - - 0.3 -

IP 8 0.2 4 < 0.2 0.2 0.2 -

MCH 8 0.3 8 - - 0.3 -

84

Subtable 20 Analytical results of PAHs in cotton seed oil (2014)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 3 0.3 3 - - 0.3 -

BcFL 3 0.5 3 - - 0.5 -

BbFA 3 0.3 2 < 0.3 0.3 0.3 -

BjFA 3 0.2 2 < 0.2 0.2 0.2 -

BkFA 3 0.3 3 - - 0.3 -

BghiP 3 0.2 2 < 0.2 0.3 0.2 -

BaP 3 0.3 2 < 0.3 0.3 0.3 -

CHR 3 0.3 2 < 0.3 0.3 0.3 -

CPP 3 0.3 3 - - 0.3 -

DBahA 3 0.3 3 - - 0.3 -

DBaeP 3 0.3 3 - - 0.3 -

DBahP 3 0.3 3 - - 0.3 -

DBaiP 3 0.3 3 - - 0.3 -

DBalP 3 0.3 3 - - 0.3 -

IP 3 0.2 2 < 0.2 0.3 0.2 -

MCH 3 0.3 3 - - 0.3 -

Subtable 21 Analytical results of PAHs in peanut oil (2014)

Chemical name

No of samples

LOQ (μg/kg)

No of samples

below LOQ

Minimum (μg/kg)

Maximum (μg/kg)

Mean (μg/kg)

Median (μg/kg)

BaA 7 0.3 2 < 0.3 0.8 0.4 0.3

BcFL 7 0.5 7 - - 0.5 -

BbFA 7 0.3 4 < 0.3 0.9 0.4 -

BjFA 7 0.2 3 < 0.2 0.8 0.3 0.2

BkFA 7 0.3 6 < 0.3 0.3 0.3 -

BghiP 7 0.2 2 < 0.2 1.5 0.5 0.3

BaP 7 0.3 3 < 0.3 1.1 0.4 0.3

CHR 7 0.3 0 < 0.3 1.4 0.7 0.6

CPP 7 0.3 6 < 0.3 1.0 0.4 -

DBahA 7 0.3 7 - - 0.3 -

DBaeP 7 0.3 7 - - 0.3 -

DBahP 7 0.3 7 - - 0.3 -

DBaiP 7 0.3 7 - - 0.3 -

DBalP 7 0.3 7 - - 0.3 -

IP 7 0.2 4 < 0.2 0.5 0.2 -

MCH 7 0.3 7 - - 0.3 -

85


Table 81 Analytical results of 3-MCPD fatty acid esters in edible vegetable oils and fats

(2012, 2013)

Food No of

samples LOQ

(mg/kg)

No of samples below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Edible vegetable oils and fats 119 0.3 73 < 0.3 5.3 0.5 -

Palm oil 5 0.3 0 2.8 3.8 3.3 3.3

Linseed oil 1 0.3 1 - - 0.1 -

Olive oil 10 0.3 7 < 0.3 0.4 0.2 -

Extra virgin olive oil27 5 0.3 5 - - 0.1 -

Pure olive oil 5 0.3 2 < 0.3 0.4 0.3 0.3

Coconut oil 3 0.3 3 - - 0.1 -

Sesame oil 30 0.3 29 < 0.3 0.3 0.1 -

Sesame oil (crude)28 20 0.3 20 - - 0.1 -

Sesame oil (refined) 10 0.3 9 < 0.3 0.3 0.1 -

Rice-bran oil 24 0.3 0 0.3 1.0 0.5 0.5

Safflower oil 4 0.3 3 < 0.3 0.3 0.2 -

Soybean oil 3 0.3 3 - - 0.1 -

Corn oil/maize oil 12 0.3 8 < 0.3 0.9 0.2 -

Rapeseed oil/colza oil 8 0.3 8 - - 0.1 -

Rapeseed oil/colza

oil (crude) 4 0.3 4 - - 0.1 -

Rapeseed oil/colza

oil (refined) 4 0.3 4 - - 0.1 -

Sunflower oil 7 0.3 7 - - 0.1 -

Sunflower oil (crude) 4 0.3 4 - - 0.1 -

Sunflower oil

(refined) 3 0.3 3 - - 0.1 -

Grape seed oil 4 0.3 0 0.8 5.3 2.6 2.3

Others 8 0.3 4 < 0.3 1.5 0.4 -


27 All products except those products which claimed extra virgin olive oil in the labelling

were classified into pure olive oil. 28 Those products which claimed that they were unrefined such as ‘non heat application’

and ‘fresh pressed’ and their acid values were above 0.2, were taken as crude oils.

86


Table 82 Analytical results of glycidyl fatty acid esters (as free glycidol) in edible

vegetable oils and fats with the indirect method (2012, 2013)

Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Edible vegetable oils and fats 119 0.3 57 < 0.3 6.8 0.9 0.3

Palm oil 5 0.3 0 0.8 2.0 1.2 1.2

Linseed oil 1 0.3 1 - - 0 -

Olive oil 10 0.3 8 < 0.3 1.6 0.2 -

Extra virgin olive oil 5 0.3 5 - - 0 -

Pure olive oil 5 0.3 3 < 0.3 1.6 0.4 -

Coconut oil 3 0.3 3 - - 0.1 -

Sesame oil 30 0.3 28 < 0.3 1.1 0.2 -

Sesame oil (crude) 20 0.3 19 < 0.3 0.9 0.2 -


Rice-bran oil 24 0.3 0 1.0 6.8 2.9 2.3

Safflower oil 4 0.3 3 < 0.3 0.3 0.2 -

Soybean oil 3 0.3 3 - - 0.1 -

Corn oil/maize oil 12 0.3 1 < 0.3 1.6 1.0 1.1

Rapeseed oil/colza oil 8 0.3 6 < 0.3 0.6 0.2 -

Rapeseed oil/colza

oil (crude) 4 0.3 4 - - 0 -

Rapeseed oil/colza

oil (refined) 4 0.3 2 < 0.3 0.6 0.3 -

Sunflower oil 7 0.3 4 < 0.3 0.3 0.2 -


Sunflower oil

(refined) 3 0.3 0 < 0.3 0.3 0.3 0.3

Grape seed oil 4 0.3 0 0.5 2.1 1.2 1.2

Others 8 0.3 0 0.3 3.9 1.1 0.7


87

Table 83 Analytical results of glycidyl fatty acid esters (as glycidol equivalent) in edible

vegetable oils and fats with the direct method (2012, 2013)

Food No of

samples

Minimum (mg/kg)

(UB)*

Maximum (mg/kg)

(UB)*

Mean (mg/kg)

(LB)

Mean (mg/kg)

(UB)

Edible vegetable oils and fats 119 0.04 6.6 0.83 0.87

Palm oil 5 0.53 1.9 0.93 0.94

Linseed oil 1 0.04 0.04 0 0.04

Olive oil 10 0.04 1.4 0.18 0.22

Extra virgin olive oil 5 0.04 0.06 0 0.05

Pure olive oil 5 0.06 1.4 0.36 0.40

Coconut oil 3 0.06 0.18 0.06 0.11

Sesame oil 30 0.04 0.96 0.09 0.14

Sesame oil (crude) 20 0.04 0.79 0.06 0.11

Sesame oil (refined) 10 0.07 0.96 0.16 0.20

Rice-bran oil 24 0.86 6.6 2.8 2.9

Safflower oil 4 0.11 0.23 0.13 0.16

Soybean oil 3 0.13 0.18 0.08 0.14

Corn oil/maize oil 12 0.07 1.5 0.73 0.77

Rapeseed oil/colza oil 8 0.04 0.45 0.10 0.14

Rapeseed oil/colza

oil (crude) 4 0.04 0.06 0 0.05

Rapeseed oil/colza

oil (refined) 4 0.12 0.45 0.19 0.23

Sunflower oil 7 0.04 0.27 0.11 0.15

Sunflower oil (crude) 4 0.04 0.23 0.04 0.09

Sunflower oil

(refined) 3 0.20 0.27 0.20 0.24

Grape seed oil 4 0.29 2.0 1.1 1.1

Others 8 0.19 2.2 0.76 0.78



the LOQ.

88

Subtable 22-1 Analytical results of glycidyl palmitate (palmitic acid glycidyl ester) in edible

vegetable oils and fats (2012, 2013)

Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)


Palm oil 5 0.10 0 0.61 2.3 1.1 0.71

Linseed oil 1 0.10 1 - - 0.04 -

Olive oil 10 0.10 9 < 0.10 0.47 0.10 -

Extra virgin olive oil 5 0.10 5 - - 0.04 -

Pure olive oil 5 0.10 4 < 0.10 0.47 0.15 -

Coconut oil 3 0.10 2 < 0.10 0.22 0.12 -

Sesame oil 30 0.10 28 < 0.10 0.22 0.08 -

Sesame oil (crude) 20 0.10 19 < 0.10 0.22 0.08 -


Rice-bran oil 24 0.10 0 0.34 3.5 1.3 1.1

Safflower oil 4 0.10 4 - - 0.04 -

Soybean oil 3 0.10 3 - - 0.08 -



Rapeseed oil/colza

oil (crude) 4

0.10 4 - - 0.04 -

Rapeseed oil/colza

oil (refined) 4

0.10 4 - - 0.06 -

Sunflower oil 7 0.10 7 - - 0.07 -


Sunflower oil

(refined) 3

0.10 3 - - 0.08 -

Grape seed oil 4 0.10 0 0.10 0.51 0.30 0.28

Others 8 0.10 3 < 0.10 0.89 0.34 0.20


89

Subtable 22-2 Analytical results of glycidyl linolenate (linolenic acid glycidyl ester) in edible


Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)


Palm oil 5 0.10 5 - - 0.04 -

Linseed oil 1 0.10 1 - - 0.04 -

Olive oil 10 0.10 10 - - 0.05 -


Pure olive oil 5 0.10 5 - - 0.05 -

Coconut oil 3 0.10 3 - - 0.04 -

Sesame oil 30 0.10 30 - - 0.04 -

Sesame oil (crude) 20 0.10 20 - - 0.04 -

Sesame oil (refined) 10 0.10 10 - - 0.04 -

Rice-bran oil 24 0.10 7 < 0.10 0.35 0.18 0.14

Safflower oil 4 0.10 4 - - 0.04 -

Soybean oil 3 0.10 3 - - 0.10 -

Corn oil/maize oil 12 0.10 12 - - 0.08 -


Rapeseed oil/colza

oil (crude) 4

0.10 4 - - 0.04 -

Rapeseed oil/colza

oil (refined) 4

0.10 4 - - 0.07 -

Sunflower oil 7 0.10 7 - - 0.05 -


Sunflower oil

(refined) 3

0.10 3 - - 0.04 -

Grape seed oil 4 0.10 4 - - 0.04 -

Others 8 0.10 6 < 0.10 0.67 0.20 -


90

Subtable 22-3 Analytical results of glycidyl linoleate (linoleic acid glycidyl ester) in edible


Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)

Edible vegetable oils and fats 119 0.10 36 < 0.10 11 1.5 0.31

Palm oil 5 0.10 0 0.34 1.2 0.67 0.65

Linseed oil 1 0.10 1 - - 0.04 -

Olive oil 10 0.10 8 < 0.10 0.77 0.13 -


Pure olive oil 5 0.10 3 < 0.10 0.77 0.22 -

Coconut oil 3 0.10 3 - - 0.06 -

Sesame oil 30 0.10 14 < 0.10 1.9 0.24 0.10

Sesame oil (crude) 20 0.10 11 < 0.10 1.8 0.19 -

Sesame oil (refined) 10 0.10 3 < 0.10 1.9 0.36 0.21

Rice-bran oil 24 0.10 0 1.5 11 5.1 4.1

Safflower oil 4 0.10 2 < 0.10 0.17 0.13 -

Soybean oil 3 0.10 0 0.23 0.45 0.33 0.31



Rapeseed oil/colza

oil (crude) 4

0.10 4 - - 0.04 -

Rapeseed oil/colza

oil (refined) 4

0.10 0 0.13 0.36 0.22 0.19

Sunflower oil 7 0.10 3 < 0.10 0.66 0.24 0.12

Sunflower oil (crude) 4 0.10 3 < 0.10 0.24 0.09 -

Sunflower oil

(refined) 3

0.10 0 0.12 0.66 0.44 0.54

Grape seed oil 4 0.10 0 0.67 6.5 3.4 3.3

Others 8 0.10 0 0.35 3.1 1.0 0.75


91

Subtable 22-4 Analytical results of glycidyl oleate (oleic acid glycidyl ester) in edible


Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)

Edible vegetable oils and fats 119 0.10 33 < 0.10 14 1.8 0.39

Palm oil 5 0.10 0 1.2 4.4 2.3 2.3

Linseed oil 1 0.10 1 - - 0.04 -

Olive oil 10 0.10 5 < 0.10 4.9 0.69 -


Pure olive oil 5 0.10 0 0.12 4.9 1.3 0.52

Coconut oil 3 0.10 1 < 0.10 0.36 0.19 0.12

Sesame oil 30 0.10 16 < 0.10 1.9 0.22 -

Sesame oil (crude) 20 0.10 13 < 0.10 1.4 0.16 -

Sesame oil (refined) 10 0.10 3 < 0.10 1.9 0.35 0.19

Rice-bran oil 24 0.10 0 1.8 14 6.1 4.7

Safflower oil 4 0.10 0 0.28 0.76 0.50 0.47

Soybean oil 3 0.10 2 < 0.10 0.10 0.10 -



Rapeseed oil/colza

oil (crude) 4 0.10 4 - - 0.06 -

Rapeseed oil/colza

oil (refined) 4 0.10 0 0.31 1.4 0.67 0.47

Sunflower oil 7 0.10 3 < 0.10 0.99 0.30 0.19

Sunflower oil (crude) 4 0.10 3 < 0.10 0.58 0.17 -

Sunflower oil

(refined) 3 0.10 0 0.19 0.99 0.46 0.21

Grape seed oil 4 0.10 0 0.39 1.7 0.99 0.93

Others 8 0.10 0 0.27 5.5 1.9 1.1


92

Subtable 22-5 Analytical results of glycidyl stearate (stearic acid glycidyl ester) in edible


Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)


Palm oil 5 0.10 2 < 0.10 0.33 0.16 0.10

Linseed oil 1 0.10 1 - - 0.04 -

Olive oil 10 0.10 9 < 0.10 0.20 0.06 -


Pure olive oil 5 0.10 4 < 0.10 0.20 0.08 -

Coconut oil 3 0.10 2 < 0.10 0.10 0.06 -

Sesame oil 30 0.10 28 < 0.10 0.35 0.06 -

Sesame oil (crude) 20 0.10 19 < 0.10 0.19 0.05 -


Rice-bran oil 24 0.10 4 < 0.10 0.52 0.23 0.18

Safflower oil 4 0.10 4 - - 0.04 -

Soybean oil 3 0.10 3 - - 0.04 -

Corn oil/maize oil 12 0.10 10 < 0.10 0.12 0.09 -


Rapeseed oil/colza

oil (crude) 4 0.10 4 - - 0.04 -

Rapeseed oil/colza

oil (refined) 4 0.10 4 - - 0.04 -

Sunflower oil 7 0.10 7 - - 0.04 -


Sunflower oil

(refined) 3 0.10 3 - - 0.04 -

Grape seed oil 4 0.10 1 < 0.10 0.37 0.22 0.20

Others 8 0.10 5 < 0.10 0.18 0.10 -


93

3.4.11.2. Other foods with a high fat content


Table 84 Analytical results of 3-MCPD fatty acid esters in other foods with a high fat content


Food No of


Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Margarine 15 0.27 1.0 0.59 0.61

Shortening 3 1.0 5.0 2.7 2.0

Lard 3 0.38 0.44 0.41 0.40

Fish oil supplement 4 1.9 2.4 2.2 2.2

Subtable 23 Analytical results of 3-MCPD fatty acid esters in other foods with a high fat

content (2013: per fat weight)

Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Margarine 15 0.08 0 0.32 1.2 0.71 0.74

Shortening 3 0.08 0 1.0 5.0 2.7 2.0

Lard 3 0.08 0 0.38 0.44 0.41 0.40

Fish oil supplement 4 0.08 0 1.9 2.4 2.2 2.2


Table 85 Analytical results of 3-MCPD fatty acid esters in other foods with a high fat content


Food No of


Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Margarine 50 < 0.2 2.9 0.7 0.6

Shortening 30 < 0.2 3.9 1.1 0.9

Lard 20 0.16 0.51 0.24 0.21

Fish oil supplement 30 < 0.08 4.0 1.3 1.0

94

Subtable 24 Analytical results of 3-MCPD fatty acid esters in other foods with a high fat

content (2014: per fat weight)

Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Margarine 50 0.2 1 < 0.2 3.6 0.8 0.8

Shortening 30 0.2 8 < 0.2 3.9 1.1 0.9

Lard 20 0.08 0 0.16 0.51 0.24 0.21

Fish oil supplement 30 0.08 1 < 0.08 4.0 1.3 1.0

Note: The LOD for margarine and shortening was 0.05 mg/kg. The LOD for lards and fish

oil sapplements were 0.04 mg/kg.


Table 86 Analytical results of glycidyl fatty acid esters in other foods with a high fat content

with the indirect method (2013: per food weight)

Food No of


Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Margarine 15 0.12 0.91 0.50 0.44

Shortening 3 0.7 1.3 1.0 1.0

Lard 3 < 0.06 0.07 0.05 0.06


Subtable 25 Analytical results of glycidyl fatty acid esters in other foods with a high fat

content with the indirect method (2013: per fat weight)

Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Margarine 15 0.06 0 0.14 1.1 0.60 0.52

Shortening 3 0.06 0 0.7 1.3 1.0 1.0

Lard 3 0.06 1 < 0.06 0.07 0.05 0.06

Fish oil supplement 4 0.06 0 0.12 0.34 0.23 0.22


95

Table 87 Analytical results of glycidyl fatty acid esters (as glycidol equivalent) in other

foods with a high fat content with the direct method (2013: per food weight)

Food No of

samples

Minimum (mg/kg)

(UB)*

Maximum (mg/kg)

(UB)*

Mean (mg/kg)

(LB)

Mean (mg/kg)

(UB)

Margarine 15 0.12 0.91 0.41 0.42

Shortening 3 0.52 1.1 0.71 0.73

Lard 3 0.07 0.09 0.01 0.08


Subtable 26 Analytical results of five types of glycidyl fatty acid esters in other foods with a

high fat content with the direct method (2013: per fat weight (sum of glycidol equivalent))

Food No of

samples

Minimum (mg/kg)

(UB)*

Maximum (mg/kg)

(UB)*

Mean (mg/kg)

(LB)

Mean (mg/kg)

(UB)

Margarine 15 0.15 1.1 0.49 0.51

Shortening 3 0.52 1.1 0.71 0.73

Lard 3 0.07 0.09 0.01 0.08




the LOQ.

Subtable 26-1 Analytical results of glycidyl palmitate (palmitic acid glycidyl ester) in other

foods with a high fat content (2013: per fat weight)

Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Margarine 15 0.10 1 < 0.10 1.3 0.55 0.45

Shortening 3 0.10 0 0.59 1.0 0.79 0.76

Lard 3 0.10 3 - - 0.06 -

Fish oil supplement 4 0.10 4 - - 0.04 -


96

Subtable 26-2 Analytical results of glycidyl linolenate (linolenic acid glycidyl ester) in other


Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Margarine 15 0.10 15 - - 0.04 -

Shortening 3 0.10 3 - - 0.06 -

Lard 3 0.10 3 - - 0.04 -



Subtable 26-3 Analytical results of glycidyl linoleate (linoleic acid glycidyl ester) in other


Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Margarine 15 0.10 2 < 0.10 0.79 0.39 0.33

Shortening 3 0.10 0 0.35 0.78 0.51 0.39

Lard 3 0.10 3 - - 0.04 -



Subtable 26-4 Analytical results of glycidyl oleate (oleic acid glycidyl ester) in other foods

with a high fat content (2013: per fat weight)

Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Margarine 15 0.10 0 0.29 2.7 1.1 0.88

Shortening 3 0.10 0 1.2 2.6 1.7 1.2

Lard 3 0.10 1 < 0.10 0.11 0.10 0.10

Fish oil supplement 4 0.10 3 < 0.10 0.34 0.11 -


97

Subtable 26-5 Analytical results of glycidyl stearate (stearic acid glycidyl ester) in other foods


Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Margarine 15 0.10 0 0.11 0.80 0.23 0.21

Shortening 3 0.10 0 0.16 0.32 0.26 0.29

Lard 3 0.10 3 - - 0.10 -



Table 88 Analytical results of glycidyl fatty acid esters in other foods with a high fat content

with the indirect method (2014: per food weight)

Food No of


Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Margarine 50 < 0.2 1.9 0.4 0.3

Shortening 30 < 0.2 3.9 0.9 0.6

Lard 20 0.08 0.61 0.23 0.22

Fish oil supplement 30 < 0.06 2.0 0.79 0.74

Subtable 27 Analytical results of glycidyl fatty acid esters in other foods with a high fat

content with the indirect method (2014: per fat weight)

Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Margarine 50 0.2 15 < 0.2 2.3 0.5 0.4

Shortening 30 0.2 6 < 0.2 3.9 0.9 0.6

Lard 20 0.06 0 0.08 0.61 0.23 0.22

Fish oil supplement 30 0.06 5 < 0.06 2.0 0.79 0.74

Note: The LOD for margarine and shortening was 0.05 mg/kg. The LOD for lard and fish

oil supplement were 0.03 mg/kg.

98

Table 89 Analytical results of glycidyl fatty acid esters (as glycidol equivalent) in other foods

with a high fat content with the direct method (2014: per food weight)

Food No of

samples

Minimum (mg/kg)

(UB)*

Maximum (mg/kg)

(UB)*

Mean (mg/kg)

(LB)

Mean (mg/kg)

(UB)

Margarine 50 0.1 1.5 0.4 0.4

Shortening 30 0.1 3.6 0.8 0.8

Lard 20 0.05 0.19 0.03 0.08

Subtable 28 Analytical results of five types of glycidyl fatty acid esters in other foods with a

high fat content with the direct method (2014: per fat weight (sum of glycidol equivalent))

Food No of

samples

Minimum (mg/kg)

(UB)*

Maximum (mg/kg)

(UB)*

Mean (mg/kg)

(LB)

Mean (mg/kg)

(UB)

Margarine 50 0.1 1.8 0.5 0.5

Shortening 30 0.1 3.6 0.8 0.8

Lard 20 0.05 0.19 0.03 0.08



the LOQ.

Subtable 28-1 Analytical results of glycidyl palmitate (palmitic acid glycidyl ester) in other


Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)

Margarine 50 0.2 6 < 0.2 2.3 0.6 0.5

Shortening 30 0.2 10 < 0.2 4.9 0.9 0.6

Lard 20 0.10 18 < 0.10 0.20 0.06 -

Note: The LOD for margarine and shortening was 0.05 mg/kg. The LOD for lard was 0.03

mg/kg.

Subtable 28-2 Analytical results of glycidyl linolenate (linolenic acid glycidyl ester) in other


Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)

Margarine 50 0.1 50 - - 0.04 -

Shortening 30 0.1 29 < 0.1 0.1 0.04 -

Lard 20 0.10 20 - - 0.03 -

99


Subtable 28-3 Analytical results of glycidyl linoleate (linoleic acid glycidyl ester) in other


Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)

Margarine 50 0.2 10 < 0.2 1.4 0.4 0.3

Shortening 30 0.2 11 < 0.2 2.1 0.5 0.6

Lard 20 0.10 19 < 0.10 0.11 0.07 -


mg/kg.

Subtable 28-4 Analytical results of glycidyl oleate (oleic acid glycidyl ester) in other foods


Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)

Margarine 50 0.1 1 < 0.1 4.2 1.1 1.0

Shortening 30 0.1 0 0.1 8.4 1.8 1.0

Lard 20 0.10 10 < 0.10 0.40 0.17 -


mg/kg.

Subtable 28-5 Analytical results of glycidyl stearate (stearic acid glycidyl ester) in other foods


Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)

Margarine 50 0.2 21 < 0.2 1.2 0.3 0.4

Shortening 30 0.2 14 < 0.2 2.0 0.5 0.5

Lard 20 0.10 19 < 0.10 0.11 0.05 -


mg/kg.

100

Trans fatty acids

Table 90 Analytical results of trans fatty acids in other foods with a high fat content (2014)

Food No of

samples Minimum (g/100 g)

Maximum (g/100 g)

Mean (g/100 g)

Median (g/100 g)

Margarine 46 0.22 16 3.2 0.93

Shortening 24 0.22 24 4.5 0.92

Fat spread 33 0.20 4.4 1.2 0.60

Compound margarine 12 0.56 5.8 2.4 1.7

Table 91 Analytical results of saturated fatty acids in other foods with a high fat content

(2014)

Food No of


Maximum (g/100 g)

Mean (g/100 g)

Median (g/100 g)

Margarine 46 11 47 32 33

Shortening 24 14 55 39 42

Fat spread 33 4.4 49 23 20

Compound margarine 12 19 47 34 34

Subtable 29 Analytical results of conjugated linoleic acid (CLA) in other foods with a high

fat content (2014)

Food No of


Maximum (g/100 g)

Mean (g/100 g)

Median (g/100 g)

Fat spread 33 0.00 0.13 0.03 -

Compound margarine 12 0.08 0.52 0.29 0.30

101

3.4.12. Foods for infants

3.4.12.1. Infant formula (powder) and similar products

Metals

Table 92 Analytical results of metals in infant formula (powder) and similar products (2013)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Lead 20 0.01 19 < 0.01 0.01

(0.0014)

0.01

(0.0013) -

Cadmium 20 0.01 20 - - 0.01

(0.0013) -

Total mercury 20 0.01 20 - - 0.01

(0.0013) -

Total arsenic 20 0.01 9 < 0.01 0.03

(0.0042)

0.01

(0.0017)

0.01

(0.0014)

Note: Estimated values for prepared milk (ready to use) are indicated in the brackets. They

were calculated by dividing the concentration in powder form by the dilution ratio of

each product. The units of minimum, maximum, mean, median are mg/L.

Table 92-1 Analytical results of metals in infant formula (powder) (2013)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Lead 10 0.01 10 - - 0.01

(0.0013) -

Cadmium 10 0.01 10 - - 0.01

(0.0013) -

Total mercury 10 0.01 10 - - 0.01

(0.0013) -

Total arsenic 10 0.01 5 < 0.01 0.03

(0.0036)

0.01

(0.0016) -




102

Table 92-2 Analytical results of metals in follow-up formula (powder) (2013)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Lead 10 0.01 9 < 0.01 0.01

(0.0014)

0.01

(0.0014) -

Cadmium 10 0.01 10 - - 0.01

(0.0014) -

Total mercury 10 0.01 10 - - 0.01

(0.0014) -

Total arsenic 10 0.01 4 < 0.01 0.03

(0.0042)

0.01

(0.0018)

0.01

(0.0014)





Table 93 Analytical results of 3-MCPD fatty acid esters in infant formula (powder) and

similar products (2013: per food weight)

Food No of


Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Infant formula (powder)

and similar product 21 0.06 0.59 0.24 0.22

Infant formula (powder) 8 0.10 0.59 0.29 0.29

Follow-up formula

(powder) 6 0.12 0.27 0.19 0.19

Formulas for special

medical purposes

intended for infants

(powder)

7 0.06 0.36 0.24 0.23

103

Subtable 30 Analytical results of 3-MCPD fatty acid esters in infant formula

(powder) and similar products (2013: per fat weight)

Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)


and similar product 21 0.08 0 0.28 2.2 1.1 1.1

Infant formula (powder) 8 0.08 0 0.39 2.2 1.0 1.0

Follow-up formula

(powder) 6 0.08 0 0.53 1.4 0.98 0.98


medical purposes


(powder)

7 0.08 0 0.28 1.8 1.2 1.3


Table 94 Analytical results of 3-MCPD fatty acid esters in infant formula (powder) and

similar products (2014: per food weight)

Food No of


Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)


and similar product 40 < 0.04 0.6 0.2 0.2

Infant formula (powder) 15 < 0.06 0.6 0.2 0.2

Follow-up formula

(powder) 12 < 0.04 0.2 0.2 0.2


medical purposes


(powder)

13 < 0.04 0.3 0.2 0.2

Subtable 31 Analytical results of 3-MCPD fatty acid esters in infant formula (powder) and

similar products (2014: per fat weight)

Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)


and similar product 40 0.2 3 < 0.2 2.1 0.9 0.8

Infant formula (powder) 15 0.2 1 < 0.2 2.1 0.8 0.8

Follow-up formula

(powder) 12 0.2 1 < 0.2 1.2 0.8 0.8

104

Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)


medical purposes


(powder)

13 0.2 1 < 0.2 1.7 1.0 1.0



Table 95 Analytical results of glycidyl fatty acid esters in infant formula (powder) and

similar products with the indirect method (2013: per food weight)

Food No of


Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)


and similar product 21 < 0.02 0.11 0.04 0.04

Infant formula (powder) 8 < 0.02 0.07 0.04 0.05

Follow-up formula

(powder) 6 0.02 0.07 0.04 0.03


medical purposes


(powder)

7 0.02 0.11 0.04 0.03

Subtable 32 Analytical results of glycidyl fatty acid esters in infant formula (powder) and

similar products with the indirect method (2013: per fat weight)

Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)




Follow-up formula

(powder) 6 0.06 0 0.08 0.40 0.20 0.18


medical purposes


(powder)

7 0.06 0 0.11 0.53 0.21 0.18


105

Table 96 Analytical results of glycidyl fatty acid esters (as glycidol equivalent) in infant

formula (powder) and similar products with the direct method (2013: per food

weight)

Food No of

samples

Minimum (mg/kg)

(UB)*

Maximum (mg/kg)

(UB)*

Mean (mg/kg)

(LB)

Mean (mg/kg)

(UB)




Follow-up formula

(powder) 6 0.01 0.05 0.02 0.03


medical purposes


(powder)

7 0.02 0.08 0.02 0.03

Subtable 33 Analytical results of five types of glycidyl fatty acid esters in infant formula

(powder) and similar products with the direct method (2013: per fat weight (sum of glycidol

equivalent))

Food No of

samples

Minimum (mg/kg)

(UB)*

Maximum (mg/kg)

(UB)*

Mean (mg/kg)

(LB)

Mean (mg/kg)

(UB)




Follow-up formula

(powder) 6 0.07 0.26 0.09 0.14


medical purposes


(powder)

7 0.10 0.39 0.10 0.15


the LOD equal to the LOD and the concentration between the LOD and LOQ equal to the

LOQ.

Subtable 33-1 Analytical results of glycidyl palmitate (palmitic acid glycidyl

ester) in infant formula (powder) and similar products (2013: per fat weight)

Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)




106

Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)

Follow-up formula

(powder) 6 0.10 3 < 0.10 0.21 0.12 -


medical purposes


(powder)

7 0.10 5 < 0.10 0.32 0.12 -


Subtable 33-2 Analytical results of glycidyl linolenate (linolenic acid glycidyl ester) in infant

formula (powder) and similar products (2013: per fat weight)

Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)


and similar product 21 0.10 21 - - 0.04 -

Infant formula (powder) 8 0.10 8 - - 0.04 -

Follow-up formula

(powder) 6 0.10 6 - - 0.04 -


medical purposes


(powder)

7 0.10 7 - - 0.04 -


Subtable 33-3 Analytical results of glycidyl linoleate (linoleic acid glycidyl ester) in infant


Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)


and similar product 21 0.10 11 < 0.10 0.27 0.12 -


Follow-up formula

(powder) 6 0.10 4 < 0.10 0.16 0.11 -


medical purposes


(powder)

7 0.10 4 < 0.10 0.27 0.13 -


107

Subtable 33-4 Analytical results of glycidyl oleate (oleic acid glycidyl ester) in

infant formula (powder) and similar products (2013: per fat weight)

Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)



Infant formula (powder) 8 0.10 0 0.14 0.62 0.33 0.26

Follow-up formula

(powder) 6 0.10 1 < 0.10 0.68 0.30 0.26


medical purposes


(powder)

7 0.10 0 0.15 1.0 0.32 0.22


Subtable 33-5 Analytical results of glycidyl stearate (stearic acid glycidyl ester) in infant


Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)




Follow-up formula

(powder) 6 0.10 6 - - 0.06 -


medical purposes


(powder)

7 0.10 7 - - 0.07 -


Table 97 Analytical results of glycidyl fatty acid esters in infant formula (powder) and

similar products with the indirect method (2014: per food weight)

Food No of


Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)


and similar product 40 < 0.04 0.1 0.02 -

Infant formula (powder) 15 < 0.06 0.1 0.03 -

Follow-up formula

(powder) 12 < 0.04 0.1 0.01 -

108

Food No of


Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)


medical purposes


(powder)

13 < 0.04 0.1 0.02 -

Subtable 34 Analytical results of glycidyl fatty acid esters in infant formula (powder) and

similar products with the indirect method (2014: per fat weight)

Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)


and similar product 40 0.2 34 < 0.2 0.7 0.1 -

Infant formula (powder) 15 0.2 13 < 0.2 0.4 0.1 -

Follow-up formula

(powder) 12 0.2 11 < 0.2 0.3 0.1 -


medical purposes


(powder)

13 0.2 10 < 0.2 0.7 0.1 -


Table 98 Analytical results of glycidyl fatty acid esters (as glycidol equivalent) in infant

formula (powder) and similar products with the direct method (2014: per food weight)

Food No of

samples

Minimum (mg/kg)

(UB)*

Maximum (mg/kg)

(UB)*

Mean (mg/kg)

(LB)

Mean (mg/kg)

(UB)




Follow-up formula

(powder) 12 0.01 0.04 0.01 0.02


medical purposes


(powder)

13 0.01 0.04 0.01 0.03

109

Subtable 35 Analytical results of five types of glycidyl fatty acid esters in infant formula

(powder) and similar products with the direct method (2014: per fat weight (sum of glycidol

equivalent))

Food No of

samples

Minimum (mg/kg)

(UB)*

Maximum (mg/kg)

(UB)*

Mean (mg/kg)

(LB)

Mean (mg/kg)

(UB)




Follow-up formula

(powder) 12 0.1 0.2 0.04 0.1


medical purposes


(powder)

13 0.1 0.2 0.05 0.1

*Minimum (UB) and maximum (UB) were calculated by seting the concentration below the

LOD equal to the LOD and the concentration between the LOD and the LOQ equal to the

LOQ.

Subtable 35-1 Analytical results of glycidyl palmitate (palmitic acid glycidyl ester) in infant


Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)




Follow-up formula

(powder) 12 0.2 12 - - 0.15 -


medical purposes


(powder)

13 0.2 13 - - 0.17 -


Subtable 35-2 Analytical results of glycidyl linolenate (linolenic acid glycidyl ester) in infant


Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)




110

Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)

Follow-up formula

(powder) 12 0.1 12 - - 0.03 -


medical purposes


(powder)

13 0.1 13 - - 0.03 -


Subtable 35-3 Analytical results of glycidyl linoleate (linoleic acid glycidyl ester) in

infant formula (powder) and similar products (2014: per fat weight)

Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)




Follow-up formula

(powder) 12 0.2 12 - - 0.1 -


medical purposes


(powder)

13 0.2 13 - - 0.1 -


Subtable 35-4 Analytical results of glycidyl oleate (oleic acid glycidyl ester) in infant formula

(powder) and similar products (2014: per fat weight)

Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)




Follow-up formula

(powder) 12 0.1 3 < 0.1 0.4 0.2 0.1


medical purposes


(powder)

13 0.1 2 < 0.1 0.5 0.2 0.2


111

Subtable 35-5 Analytical results of glycidyl stearate (stearic acid glycidyl ester) in infant


Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

(UB)

Median (mg/kg)




Follow-up formula

(powder) 12 0.2 12 - - 0.1 -


medical purposes


(powder)

13 0.2 13 - - 0.1 -


112

3.4.12.2. Ready-to-eat hijiki-based products for infants

Arsenic

Table 99 Analytical results of total arsenic and inorganic arsenic in ready-to-eat hijiki-based

products for infants (2014)

Chemical name No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Total arsenic 10

(16)

(10) - -

2.1

(16) -

Inorganic arsenic 10

(0.3)

(2)

(< 0.3)

0.4

(3.2)

0.09

(0.73)

0.06

(0.45)


brackets.

113

3.4.12.3. Infant confectionaries

Acrylamide

Table 100 Analytical results of acrylamide in infant confectionaries (2014)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Acrylamide 60 0.0091 13 < 0.0091 0.59 0.11 0.066

114

3.4.13. Confectionaries

3.4.13.1. Biscuits

Acrylamide

Table 101 Analytical results of acrylamide in biscuits (2014)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Acrylamide 60 0.0091 0 0.010 0.92 0.24 0.17

3.4.13.2. Snacks

Acrylamide

Table 102 Analytical results of acrylamide in potato snacks (2013)

Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Potato snacks 120 0.03 13 < 0.03 2.1 0.57 0.55

Purchased in

July 60 0.03 3 < 0.03 1.8 0.56 0.59

Purchased in

October 60 0.03 10 < 0.03 2.1 0.57 0.52

3.4.13.3. Rice crackers

Acrylamide

Table 103 Analytical results of acrylamide in rice crackers (2014)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Acrylamide 60 0.0091 0 0.010 0.54 0.079 0.046

115

3.4.13.4. Wa-nama/hannama-gashi ‘Japanese cakes’

Acrylamide

Table 104 Analytical results of acrylamide in Wa-nama/hannama-gashi ‘Japanese

cakes’ (2014)

Chemical name

No of samples

LOQ (mg/kg

)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Acrylamide 120 0.030 103 < 0.030 0.39 0.040 -

3.4.13.5. You-nama/hannama-gashi ‘Western style cakes’

Acrylamide

Table 105 Analytical results of acrylamide in You-nama/hannama-gashi ‘Western style

cakes’ (2014)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Acrylamide 120 0.030 108 < 0.030 0.44 0.035 -

116

3.4.14. Beverages and ingredients of beverages

3.4.14.1. Mugicha ‘barley tea’ (roasted barley)

Acrylamide

Table 106 Analytical results of acrylamide in Mugicha ‘barley tea’ (roasted barley) (2014)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Acrylamide 59 0.021 0 0.034 0.59 0.25 0.23

3.4.14.2. Hojicha ‘roasted green tea’ (tea leaves)

Acrylamide

Table 107 Analytical results of acrylamide in Hojicha ‘roasted green tea’ (tea leaves) (2014)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Acrylamide 60 0.021 0 0.12 0.98 0.41 0.33

3.4.14.3. Coffee (beans and soluble/instant)

Acrylamide

Table 108 Analytical results of acrylamide in coffee (beans and soluble/instant) (2014)

Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Roasted

coffee beans 60 0.021 0 0.059 0.34 0.22 0.24

Soluble

coffee/Instant

coffee

60 0.021 0 0.31 1.1 0.59 0.58

117

3.4.14.4. Fruits drinks29

Metals

Table 109 Analytical results of metals in fruits drinks (2013)

Chemical name

No of samples

LOQ (mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Lead 30 0.01 29 < 0.01 0.01 0.01 -

Cadmium 30 0.01 29 < 0.01 0.03 0.01 -

Total mercury 30 0.01 30 - - 0.01 -

Total arsenic 30 0.01 25 < 0.01 0.03 0.01 -

29 fruit juices without added sugars (including mixed juices)

118

3.4.15. Seasonings

3.4.15.1. Vinegar

|Mycotoxins

Table 110 Analytical results of mycotoxins in sugarcane vinegar (2014)

Chemical name

No of samples

LOQ (µg/kg)

No of samples

below LOQ

Minimum (µg/kg)

Maximum (µg/kg)

Mean (µg/kg)

Median (µg/kg)


Aflatoxin B1 4 0.03 4 - - 0.03 -

Aflatoxin B2 4 0.03 4 - - 0.03 -

Aflatoxin G1 4 0.04 4 - - 0.04 -

Aflatoxin G2 4 0.03 4 - - 0.03 -


119

3.4.16. Other processed and cooked products

3.4.16.1. Retortable pouched foods (curry)

Acrylamide

Table 111 Analytical results of acrylamide in roux and ingredients of retortable pouched

foods (curry) (2014)

Food No of

samples LOQ

(mg/kg)


Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Retortable pouched

foods (curry)* < 0.0047 0.22 0.050 0.038

Roux 60 0.0036 0 0.0040 0.22 0.050 0.038

Ingredients 60 0.0047 2 < 0.0047 0.21 0.048 0.038

*Acrylamide concentration in a whole product was calculated using separate analytical

results of roux and of ingredients and their weight.

120

3.4.16.2. Other cooked foods

Acrylamide

Table 112 Analytical results of acrylamide in other cooked foods (2014)

Food No of

samples LOQ

(mg/kg)

No of samples

below LOQ

Minimum (mg/kg)

Maximum (mg/kg)

Mean (mg/kg)

Median (mg/kg)

Tenpura 120 0.01 48 < 0.01 0.18 0.02 0.01

Other fried foods 120 0.01 58 < 0.01 0.55 0.02 0.01

Okonomiyaki,

Takoyaki 30 0.01 8 < 0.01 0.09 0.02 0.02

121

3.5. Others

Polybrominated diphenyl ethers (PBDEs)

Table 113 Names and abbreviations of the target PBDEs

Name Abbreviation

Tribromide

(3 types) 2,2',4-tribromodiphenyl ether BDE17

2,4,4'-tribromodiphenyl ether BDE28

2',3,4-tribromodiphenyl ether BDE33

Tetrabromide

(5 types) 2,2',4,4'-tetrabromodiphenyl ether BDE47

2,2',4,5'-tetrabromodiphenyl ether BDE49


2,3',4',6-tetrabromodiphenyl ether BDE71


Pentabromide

(9 types) 2,2',3,4,4'-pentabromodiphenyl ether BDE85

2,2',4,4',5-pentabromodiphenyl ether BDE99


2,3,3',4,4'-pentabromodiphenyl ether BDE105

2,3,4,5,6-pentabromodiphenyl ether BDE116



2,3',4,5,5'-pentabromodiphenyl ether BDE120

3,3',4,4'5-pentabromodiphenyl ether BDE126

Hexabromide

(5 types) 2,2',3,4,4',5'-hexabromodiphenyl ether BDE138

2,2',4,4',5,5'-hexabromodiphenyl ether BDE153



2,3,3',4,4',5-hexabromodiphenyl ether BDE156

Heptabromide

(3 types) 2,2',3,4,4',5',6-heptabromodiphenyl ether BDE183

2,2',3,4,4',6,6'-heptabromodiphenyl ether BDE184

2,3,3',4,4',5'6-heptabromodiphenyl ether BDE191

Octabromide

(3 types) 2,2',3,3',4,4',5,6-octabromodiphenyl ether BDE196

2,2',3,3',4,4',6,6'-octabromodiphenyl ether BDE197

2,2',3,4,4',5,5',6-octabromodiphenyl ether BDE203

Nonabromide

(2 types) 2,2',3,3',4,4',5,5',6-nonabromodiphenyl ether BDE206

2,2',3,3',4,4',5,6,6'-nonabromodiphenyl ether BDE207

Decabromide

(1 type) 2,2',3,3',4,4',5,5',6,6'-decabromodiphenyl ether BDE209

122

Table 114 Analytical results of PBDEs in each food group

(average concentration (LB) – average concentration (UB) : ng/kg) (2012-2014)

Chemical name

Ce

rea

ls

Po

tato

es

an

d

sta

rch

es

Sugars a

nd

sweete

ners

Pulse

s

Nu

ts a

nd

se

ed

s

Ve

ge

table

s

Fru

its

Mu

sh

roo

ms

Alg

ae

BDE17 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE28 0-0.8 0-1 0-1 0-0.8 0-0.9 0-0.8 0-0.8 0-1 0.2-1.7

BDE33 0-0.8 0-1 0-1 0-0.8 0-0.9 0-0.8 0-0.8 0-1 0.2-1.7

BDE47 0-1.2 0-1 0-1 0-1.1 0-1.6 0-1.1 0-1.0 0-1 2.2-2.5

BDE49 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-1.6

BDE66 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE71 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE77 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE85 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE99 0-1.2 0-1 0-1 0-1.0 0-1.1 0-0.8 0-0.8 0-1 0-1.4

BDE100 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE105 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE116 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE118 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE119 0-1.4 0-1 0-1 0-1.4 0-1.4 0-1.4 0-1.4 0-1 0-1.4

BDE120 0-1.4 0-1 0-1 0-1.4 0-1.4 0-1.4 0-1.4 0-1 0-1.4

BDE126 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE138 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE153 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE154 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE155 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE156 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE183 0-0.8 0-1 0-1 0-0.8 0-1.1 0-1.2 0-1.0 0-1 0-0.8

BDE184 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE191 0-0.8 0-1 0-1 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8

BDE196 0-1.0 0-1 0-1 0-0.8 1.2-1.9 0-0.8 0-0.8 0-1 0-0.8

BDE197 0-0.8 0-1 0-1 0-0.8 0.6-1.2 0-1.0 0-0.8 0-1 0-0.8

BDE203 0-0.8 0-1 0-1 0-0.8 1.6-2.2 0-0.8 0-0.8 0-1 0-0.8

BDE206 0.5-1.6 0-1 0-1 1.3-1.8 9.8-10 1.0-1.6 0-0.9 0-1 1.7-2.0

BDE207 0.8-1.4 0-1 0-1 0.2-1.8 10-11 0.6-1.3 0-0.7 0-1 1.4-2.0

BDE209 19-25 0-2 0-2 28 79 17 3.6-4.4 0-1 27

123

（Continued）

Chemical name

Fish

es a

nd

shellfish

es

Me

ats

Eg

gs

Milk

s

Fa

ts a

nd

o

ils

Co

nfe

ctio

na

ries

Be

ve

rag

es

Se

aso

nin

gs

an

d s

pic

es

Drin

kin

g

wa

ter

BDE17 0.7-1.9 0-0.8 0-0.8 0-0.8 0-1.0 0-0.8 0-1 0-0.8 0-1

BDE28 8.9 0-0.8 0-0.8 0-0.8 0-1.1 0-0.8 0-1 0-0.8 0-1

BDE33 8.9 0-0.8 0-0.8 0-0.8 0-1.1 0-0.8 0-1 0-0.8 0-1

BDE47 85 13 2.2-2.8 2.8-2.9 11 0.9-2.0 0-1 0.7-1.9 0-1

BDE49 29 0-0.9 0-0.9 0-0.8 0-1.0 0-0.8 0-1 0-0.8 0-1

BDE66 11 0-0.8 0-0.8 0-0.8 0-1.0 0-0.8 0-1 0-0.8 0-1

BDE71 15 0-0.9 0-0.8 0-0.8 0-1.0 0-0.8 0-1 0-0.8 0-1

BDE77 0-1.2 0-0.8 0-0.8 0-0.8 0-1.0 0-0.8 0-1 0-0.8 0-1

BDE85 0-0.8 0-0.8 0-0.8 0-0.8 0-2 0-0.8 0-1 0-0.8 0-1

BDE99 10 12 2.5-3.0 1.5-2.1 16 0.5-1.9 0-1 0-1.6 0-1

BDE100 26 3.0 0.5-1.7 0-0.8 2-3 0-0.8 0-1 0-0.8 0-1

BDE105 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8 0-1 0-0.8 0-1

BDE116 0-1.0 0-0.8 0-0.8 0-0.8 0-2 0-0.8 0-1 0-0.8 0-1

BDE118 1.7-2.2 0-0.8 0-0.8 0-0.8 0-1 0-0.8 0-1 0-0.8 0-1

BDE119 17 0-1.4 0-1.4 0-1.4 0-2 0-1.4 0-1 0-1.4 0-1

BDE120 17 0-1.4 0-1.4 0-1.4 0-2 0-1.4 0-1 0-1.4 0-1

BDE126 1.0-1.6 0-0.8 0-0.8 0-0.8 0-1 0-0.8 0-1 0-0.8 0-1

BDE138 0-0.8 0-0.8 0-0.8 0-0.8 0-1 0-0.8 0-1 0-0.8 0-1

BDE153 7.3 2.8 0.5-1.7 0-0.8 1-3 0-0.9 0-1 0-0.8 0-1

BDE154 37 1.8-2.3 0.6-1.8 0-0.8 0-2 0-0.8 0-1 0-0.8 0-1

BDE155 22 0-0.9 0-1.0 0-0.8 0-1 0-0.8 0-1 0-0.8 0-1

BDE156 0-0.8 0-0.8 0-0.8 0-0.8 0-2 0-0.8 0-1 0-0.8 0-1

BDE183 0-1.3 0.9-1.9 0-1.4 0-0.8 0-2.0 0-1.2 0-1 0-0.8 0-1

BDE184 0.6-1.4 0-0.8 0-0.8 0-0.8 0-1.0 0-0.8 0-1 0-0.8 0-1

BDE191 0-0.8 0-0.8 0-0.8 0-0.8 0-1.2 0-0.8 0-1 0-0.8 0-1

BDE196 0-0.9 1.2-1.9 1.0-1.8 0-0.9 5-6 0.2-1.1 0-1 0-0.9 0-1

BDE197 0-1.0 2.5-2.9 0-1.3 0-0.9 2-4 0-1.0 0-1 0-0.9 0-1

BDE203 0-0.9 0.9-1.7 1.5-2.0 0-0.9 5-7 0-1.0 0-1 0-0.9 0-1

BDE206 2.5-3.7 1.3-2.4 3.9-4.2 0-1.1 110 2.2-3.2 0-1 1.8-2.9 0-1

BDE207 1.7-3.0 4.5 4.7 0-1.4 61 1.1-2.6 0-1 1.1-2.1 0-1

BDE209 35 26 43 7-8 1500 37 0-2 52 0-1

Note: Potatoes and starches, sugars and sweeteners, mushrooms, beverages and drinking

water were investigated in only one area (Tokyo).

124

Table 115 Analytical results of PBDEs in husked rice (2014)

Chemical name

No of samples

LOQ (ng/kg)

No of samples

below LOQ

Minimum (ng/kg)

Maximum (ng/kg)

Mean (ng/kg)

Median (ng/kg)

BDE47 10 1 10 - - 1 -

BDE85 10 1 10 - - 1 -

BDE99 10 1 10 - - 1 -

BDE100 10 1 10 - - 1 -

BDE153 10 1 10 - - 1 -

BDE154 10 1 10 - - 1 -

BDE183 10 1 10 - - 1 -

BDE196 10 2 10 - - 2 -

BDE197 10 2 10 - - 2 -

BDE203 10 2 10 - - 2 -

BDE206 10 2 10 - - 2 -

BDE207 10 2 10 - - 2 -

BDE209 10 3 10 - - 3 -

Table 116 Analytical results of PBDEs in polished rice (2014)

Chemical name

No of samples

LOQ (ng/kg)

No of samples

below LOQ

Minimum (ng/kg)

Maximum (ng/kg)

Mean (ng/kg)

Median (ng/kg)

BDE47 30 1 29 < 1 1 1 -

BDE85 30 1 30 - - 1 -

BDE99 30 1 30 - - 1 -

BDE100 30 1 30 - - 1 -

BDE153 30 1 30 - - 1 -

BDE154 30 1 30 - - 1 -

BDE183 30 1 30 - - 1 -

BDE196 30 2 30 - - 2 -

BDE197 30 2 30 - - 2 -

BDE203 30 2 30 - - 2 -

BDE206 30 2 30 - - 2 -

BDE207 30 2 30 - - 2 -

BDE209 30 3 30 - - 3 -

125

Table 117 Analytical results of PBDEs in butter (2014)

Chemical name

No of samples

LOQ (ng/kg)

No of samples

below LOQ

Minimum (ng/kg)

Maximum (ng/kg)

Mean (ng/kg)

Median (ng/kg)

BDE47 10 7 3 < 7 41 14 10

BDE85 10 3 10 - - 3 -

BDE99 10 3 0 5 33 11 8

BDE100 10 2 5 < 2 7 2 -

BDE153 10 2 5 < 2 5 2 -

BDE154 10 3 9 < 3 3 3 -

BDE183 10 3 9 < 3 10 4 -

BDE196 10 4 9 < 4 4 4 -

BDE197 10 3 7 < 3 6 3 -

BDE203 10 3 10 - - 3 -

BDE206 10 8 10 - - 8 -

BDE207 10 7 5 < 7 11 6 -

BDE209 10 30 8 < 30 30 30 -

Table 118 Analytical results of PBDEs in edible vegetable oils and fats (2014)

Chemical name

No of samples

LOQ (ng/kg)

No of samples

below LOQ

Minimum (ng/kg)

Maximum (ng/kg)

Mean (ng/kg)

Median (ng/kg)

BDE47 30 7 24 < 7 35 9 -

BDE85 30 3 29 < 3 3 3 -

BDE99 30 3 8 < 3 72 9 4

BDE100 30 2 23 < 2 12 3 -

BDE153 30 2 21 < 2 8 2 -

BDE154 30 3 27 < 3 6 3 -

BDE183 30 3 23 < 3 11 4 -

BDE196 30 4 25 < 4 21 5 -

BDE197 30 3 24 < 3 10 4 -

BDE203 30 3 22 < 3 24 4 -

BDE206 30 8 11 < 8 440 33 10

BDE207 30 7 11 < 7 300 24 9

BDE209 30 30 1 < 30 7500 570 180

126

Table 119 Analytical results of PBDEs in margarine and shortening (2014)

Chemical name

No of samples

LOQ (ng/kg)

No of samples

below LOQ

Minimum (ng/kg)

Maximum (ng/kg)

Mean (ng/kg)

Median (ng/kg)

BDE47 10 7 8 < 7 25 9 -

BDE85 10 3 10 - - 3 -

BDE99 10 3 5 < 3 19 5 -

BDE100 10 2 8 < 2 3 2 -

BDE153 10 2 8 < 2 2 2 -

BDE154 10 3 10 - - 3 -

BDE183 10 3 9 < 3 3 3 -

BDE196 10 4 9 < 4 4 4 -

BDE197 10 3 10 - - 3 -

BDE203 10 3 5 < 3 4 3 -

BDE206 10 8 5 < 8 30 10 -

BDE207 10 7 4 < 7 33 11 8

BDE209 10 30 0 40 490 140 70

127

Perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS)

Table 120 Analytical results of perfluorooctanoic acid (PFOA) in each food

group (2012-2014)

Food group name No of

surveyed areas

LOD (ng/kg)

LOQ (ng/kg)

Mean (ng/kg)

(LB)

Mean (ng/kg)

(UB)

Cereals 4 6-30 15-70 0 14

Potatoes and starches 1 30 70 0* 30*

Sugars and sweeteners 1 20 50 0* 20*

Pulses 4 6-30 15-70 0 14

Nuts and seeds 4 6-30 15-70 0 14

Vegetables 4 6-30 15-70 0 14

Fruits 4 6-30 15-70 0 19

Mushrooms 1 30 70 0* 30*

Algae 4 6-30 15-70 36 44

Fishes and shellfishes 4 6-40 15-90 45 69

Meats 4 6-40 15-90 4 18

Eggs 4 6-40 15-90 0 16

Milks 4 8-40 15-90 0 16

Fats and oils 4 6-40 15-110 0 16

Confectionaries 4 9-40 16-90 0 17

Beverages 1 20 50 0* 20*

Seasonings and spices 4 6-40 15-90 0 16

Drinking water 1 2 5 0* 2*

*Results of one surveyed area.

128

Table 121 Analytical results of perfluorooctane sulfonic acid (PFOS) in each food group

(2012-2014)

Food group name No of

surveyed areas

LOD (ng/kg)

LOQ (ng/kg)

Mean (ng/kg)

(LB)

Mean (ng/kg)

(UB)

Cereals 4 3-20 9-40 0 8

Potatoes and starches 1 20 40 0* 20*

Sugars and sweeteners 1 20 30 0* 20*

Pulses 4 4-20 9-40 0 8

Nuts and seeds 4 5-20 9-40 0 9

Vegetables 4 4-20 9-40 0 8

Fruits 4 4-20 9-40 0 10

Mushrooms 1 20 40 0* 20*

Algae 4 3-20 9-40 5 15

Fishes and shellfishes 4 3-20 9-40 440 440

Meats 4 4-20 9-40 10 17

Eggs 4 5-20 9-40 0 14

Milks 4 3-20 9-40 0 8

Fats and oils 4 3-10 9-30 0 6

Confectionaries 4 4-20 9-40 0 9

Beverages 1 20 30 0* 20*

Seasonings and spices 4 4-20 9-40 0 10

Drinking water 1 3 8 0* 3*

*Results of one surveyed area.

129

4. Sampling and methods of analysis

Sampling and principles of methods of analysis used to obtain the analytical results

are as follows.

4.1. Metals

4.1.1. Cadmium

Wheat, Soybeans (dry)

Sampling

National surveillance (collected from warehouses (e.g. country elevators))

Principle of method of analysis

Atomic Absorption Spectrometry (Reference: AOAC Official Method 999.11)

4.1.2. Cadmium, Lead, Mercury, Arsenic

Sampling

Citrus fruits, European pear, Biwa ‘loquats’, Stone fruits, Berries and other small

fruits, Tropical and subtropical fruits, Cattle milk, Dairy products, Infant formula

(powder) and similar products, Fruits drinks

National surveillance (purchased from retailers)

Canned fruits

National surveillance (purchased from retailers and food producers)

Ready-to-eat hijiki-based products, Ready-to-eat hijiki-based products for infants



Citrus fruits, European pear, Biwa ‘loquats’, Stone fruits, Berries and other small

fruits, Tropical and subtropical fruits, Cattle milk, Dairy products, Infant formula

(powder) and similar products, Fruits drinks,

ICP-MS

Ready-to-eat hijiki-based products, Ready-to-eat hijiki-based products for infants

Total arsenic

130

ICP-MS

Inorganic arsenic

HPLC-ICP-MS

131

4.2. Mycotoxins

Sampling

Wheat, Barley

National surveillance (collected from warehouses (e.g. country elevators))

Azuki bean, Kidney bean


Peanuts, Roasted peanuts with shell, Roasted peanuts without shell, Peanut butter


Brown sugar, Wasanbonto (traditional non-centrifugal soft white cane sugar),

Tomitsu ‘sugar syrup including molasses’, Sugarcane vinegar


4.2.1. DON, NIV, their acetylated derivatives


GC-MS

4.2.2. T-2 toxin, HT-2 Toxin, Zearalenone


LC-MS/MS (Reference: Nakagawa et al., 201430)

4.2.3. Aflatoxins


Barley, Peanut, Roasted peanuts with shell, Roasted peanuts without shell, Peanut

butter

HPLC-FL

(Reference: “Test Methods Related to Total Aflatoxin”, Director Notice

Syoku-An No. 0816-2, dated August 16, 2011, Ministry of Health, Labour and

Welfare)

30 Nakagawa, et al. 2014. Harmonized collaborative validation of a simultaneous and

multiple determination method for nivalenol, deoxynivalenol, T-2 toxin, HT-2 toxin, and

zearalenone in wheat and barley by liquid chromatography coupled to tandem mass

spectrometry（LC-MS/MS）.

132

Brown sugar, Wasanbonto (traditional non-centrifugal soft white cane sugar),

Tomitsu ‘sugar syrup including molasses’, Sugarcane vinegar

HPLC-FL

(Reference: “Test Methods Related to Total Aflatoxin”, Director Notice

Syoku-An No. 0816-2, dated August 16, 2011, Minitsry of Health, Labour and

Welfare)

4.2.4. Ochratoxin A


HPLC-FL

(Reference: AOAC Official Method 2000.03)

133

4.3. Dioxins

Sampling


National surveillance (collected from the fields of prefectural agricultural

experiment stations)

Livestock products


Fishery products

National surveillance (collected from fishery cooperatives)

Muscle part analyzed (head, viscera, bones and skin were removed)


GC-MS

(Reference: The interim guidelines of method of analysis for dioxins in foods”

in February 2008 by the Ministry of Health, Labour and Welfare.)

134

4.4. PBDEs

Sampling

Market basket study

Purchased from retailers in each city (Tokyo, Nagoya, Osaka, Fukuoka)

Preparation

Cooked and/or prepared if necessary.

Mixed/homogenized in proportion to consumption amount for each food group.

135

Table 122 The content and sample amount of total diet study

Large Classification

No.


Total sample

amount (g)

Medium Classification

Sample amount of medium

classification (g)

Small Classification

Sample amount of

small classification

(g)

Foods Sample

amount of food (g)

1 Cereals 500

Rice and Rice

products 572

Rice 750 Well-milled rice 750

Rice products 12 Rice cake 12

Wheat flour

and Wheat

products

162

Wheat flour 8 Soft flour 8

Breads (except Japanese

buns) 68 White table bread 68

Japanese buns 13 Custard cream bun 13

Japanese noodles and

Chinese noodles 86 Udon (boiled) 86

Precooked noodles 10 Chinese style instant cup

noodles (dried by frying) 10

Macaroni and Spaghetti 20 Spaghetti (dry) 20

Other wheat products 11 Bread crumbs 11

Other cereals

and Other

cereal products

17

Buckwheat and

Buckwheat products 15

Buckwheat noodles

(boiled) 15

Corn and Corn products 1 Sweet corn (raw, canned

or frozen) 1

Other cereals 6 Job’s tears 6

2 Potatoes and

Starches 500

Potatoes and

Potato products 725

Sweet potatoes and Sweet

potato products 131 Sweet potatoes 131

Potatoes and Potato

products 464 Potatoes 464

Other potatoes and Potato

products 372 Satoimo 372

136


No.


Total sample

amount (g)



classification (g)


Sample amount of


(g)

Foods Sample

amount of food (g)

2 Potatoes and

Starches 500

Starches and

Starch

products

25 33 Corn starch 33

3 Sugars and

Sweeteners 100

Sugars and

Sweeteners 200 Sugars and Sweeteners 200 Soft sugar (white) 200

4 Pulses 500

Soybeans and

Soybean

products

731

Soybeans (whole beans)

and its products 27 Soybeans (dry) 27

“Tofu” (Bean curd) 626 Kinugoshi-tofu (tofu with

whey) 626

“Abura-age” 137 Abura-age (fried thin

slices of pressed tofu) 137

“Natto” (Fermented

soybeans) 110

Itohiki-natto (fermented

whole soybean) 110

Other soybean products 75 Soy milk 75

Other pulses

and Pulse

products

19 25 Azuki beans (boiled) 25

5 Nuts and Seeds 200 Nuts and Seeds 400 Nuts and Seeds 400 Peanuts, Almonds,

Sesame seeds 400

6 Vegetables 500

Green and

yellow

vegetables

248

Tomatoes 56 Tomatoes 56

Carrots 69 Carrot 69

Spinach 64 Spinach (boiled) 64

Sweet peppers 14 Green sweet pepper 14

Other green and yellow

vegetables 128

Pumpkin (cucurbita maxima)

128

137


No.


Total sample

amount (g)



classification (g)


Sample amount of


(g)

Foods Sample

amount of food (g)

6 Vegetables 500

Other

vegetables 441

Cabbages 85 Cabbage 85

Cucumber 31 Cucumber 31

Daikon (Japanese

radishes) 133

Daikon (Japanese

radishes) 133

Onions 104 Onions 104

Chinese cabbage 73 Chinese cabbage 73

Other vegetables 162 Lettuce 162

Vegetable

juices 23 30

Tomato juice (canned

product) 30

Pickles 39

Leaf pickles 18 Chinese cabbage (salted

pickles) 18

Other pickles 34

Shiooshidaikon-zuke

(produced by new

processing)

34

7 Fruits 500

Fruits 678

Strawberries 1 Strawberries 1

Citrus fruits 216 Satsuma mandarin 216

Bananas 146 Bananas 146

Apples 200 Apples 200

Other fruits 341 Watermelon, Melon,

Peaches, others 341

Jams 8 Jams 10 Blueberry jam 10

Fruit juices and

Fruit juice beverages

65 Fruit juices and Fruit juice

beverages 86

Valencia (reconstituted

fruit juice) 86

138


No.


Total sample

amount (g)



classification (g)


Sample amount of


(g)

Foods Sample

amount of food (g)

8 Mushrooms 200 Mushrooms 400 Mushrooms 400 Winter mushroom 400

9 Algae 200 Algae 400 Algae 400

Purple laver (dry), Kombu

(dry), Wakame (raw, or

dried and soaked in water)

400

10 Fishes and

Shellfishes 500

Raw fishes and

Shellfishes 463

Horse mackerels and

Sardines

46 Horse mackerel (Japanese

horse mackerel, others) 46

46 Sardine (Japanese

anchovy, others) 46

46 Mackerel (Chub

mackerel, others) 46

Salmons and Trouts

28 Salmon (Chum salmon,

others) 28

28 Trout (Pink salmon,

others) 28

Sea breams and Righteye

flounders

34

Sea bream (Red sea

breams, Star snapper,

others)

34

34

Righteye flounder (Brown

sole, Righteye flounder

(with ovary))

34

Tunas, Marlins and

Swordfishes

31

Tuna (Albacore tuna,

Big-eye tuna, Yellowfin

tuna, others)

31

31 Skipjack 31

139


No.


Total sample

amount (g)



classification (g)


Sample amount of


(g)

Foods Sample

amount of food (g)

10 Fishes and

Shellfishes 500

Raw fishes and

Shellfishes 463

Other fishes

37 Yellowtail 37

37 Eel 37

37 Spanish mackerel 37

Shellfishes

15 Short-necked clams 15

15 Scallops 15

15 Oyster (Iwagaki oyster,

others) 15

Cephalopods

35 Squid (Japanese common

squid, others) 35

35 Octopus (Common

octopus, others) 35

Prawns, Shrimps and

Crabs

34 Japanese spiny lobster

(raw) 34

34 Horsehair crab (raw) 34

Seafood, and

Processed

products

287

Seafood (salted,

semi-dried and dried)

74 Horse mackerel (salted

and semi-dried split) 74

74 Shirasuboshi (boiled and

dried whitebait) 74

74

Kezuri-bushi (shaved

Katsuo-bushi (boiled,

smoke-dried and molded

skipjack fillet))

74

Seafood (canned) 12 Tuna (canned in oil) 12

140


No.


Total sample

amount (g)



classification (g)


Sample amount of


(g)

Foods Sample

amount of food (g)

10 Fishes and

Shellfishes 500

Seafood, and

Processed

products

287

Seafood (canned) 12 Skipjack (canned with

seasoning) 12

Seafood (Tsukudani) 4

Tsukudani (fish or

shellfish simmered whole

in soy sauce and sugar)

4

Seafood (Fish paste

products) 62

Age-kamaboko (fried

kamaboko) 62

Seafood (Fish paste

products) 62

Chikuwa (tubular

kamaboko) 62

Fish hams and Sausages 4 Fish sausage 4

4 Fish ham 4

11 Meats 500

Animal meats 539

Beefs 87

Flank or short plate

(domestic) 87

87 Inside round (domesic) 87

Porks 200 Loin 200

200 Belly 200

Hams and Sausages 71 Vienna sausage 71

71 Loin ham 71

Other animal meats 3 Mutton 3

Poultries 188 Chickens 125 Thigh 125

125 Wing 125

141


No.


Total sample

amount (g)



classification (g)


Sample amount of


(g)

Foods Sample

amount of food (g)

11 Meats 500

Poultries 188 Others 1 Aigamo (crossbred duck

(domesticated × wild)) 1

Offals 22 Offals

10 Pork liver 10

10 Chicken liver 10

10 Beef liver 10

Others -

Whale meat 0 - 0

Other meats and

Processed products 0 - 0

12 Eggs 300 Eggs 600 Eggs 600 Chicken eggs (raw) 600

13 Milks 500

Milk and Dairy

products 750

Milk 744 Ordinary liquid milk 744

Cheeses 18 Processed cheese 18

Fermented milk and

Lactic acid bacteria

beverages

179 Yogurt (whole

milk,unsweetened) 179

Other dairy products 59 Ice cream 59

Others 0 0 － 0

14 Fats and Oils 500 750

Butters 95 Salted butter 95

Margarines 105 Fat spread, Margarine 105

Vegetable fats and oils 789 Salad oil 789

Animal fats 11 Beef tallow 11

142


No.


Total sample

amount (g)



classification (g)


Sample amount of


(g)

Foods Sample

amount of food (g)

15 Confectioneries 500 Confectioneries 750

Traditional

confectioneries 463

Manju (sweet dough

stuffed with An (Azuki

bean paste))

463

Cakes, Buns and Pastries 244 Short cake 244

15 Confectioneries 500 Confectioneries 750

Biscuits 64 Biscuit (soft) 64

Candies 12 Candies 12

Others 217 Milk chocolate 217

16 Beverages 500

Alcoholic

beverages -

Sake －

Beer －

Wines, Spirits and Others －

Other

beverages 750

Teas 599 Green tea (infusion) 599

Coffees and Cocoas 238 Soluble coffee/instant

coffee (powder) 238

Others 163 Cola drink 163

17 Seasonings and

Spices 500 Seasonings 747

Sauces 20 Worcester sauce (thick

type) 20

Shoyu: soy sauces 168 Koikuchi-syoyu (common

type) 168

Edible salts 14 Common salt 14

Mayonnaise 29 Mayonnaise 29

Miso 123 Rice-koji miso 123

143


No.


Total sample

amount (g)



classification (g)


Sample amount of


(g)

Foods Sample

amount of food (g)

17 Seasonings and

Spices 500

Seasonings 747 Other seasonings 643

Ketchup, Katsuo-bushi

extract, Kombu extract,

Mentsuyu (seasoned soy

sauce for Japanese

noodles), others

643

Spices and

Others 2 Spices and Others 3 Curry powder 3

18 Drinking water 2L

500mL

pet bottle×4

and tap water

2L

500mL

pet bottle ×4

and tap water

2L

Mineral water

500mL pet

bottle×4 and

tap water 2L

144


GC-MS

(Tokyo

Reference: “Method 1614 Brominated diphenyl ethers in water soil, sediment and

tissue by HRGC/HRMS” (EPA-821-R-07-005)

Osaka, Fukuoka, Nagoya

Reference: “The interim guidelines of method of analysis for dioxins in foods” in

February 2008 by the Ministry of Health, Labour and Welfare.)

145

4.5. PFOA and PFOS

Sampling

Preparation Same as PBDEs

Principle of method of analysis LC-MS/MS

146

4.6. Acrylamide

Sampling

Bread and bun (French bread, Soft roll)

National surveillance (purchased from retailers including both whole bakery

products and retail bakery products)

Yaki-fu and Age-fu ‘wheat gluten bread (baked, fried)’, Japanese cakes, Western

style cakes


French fry

National surveillance (purchased from retailers and restaurants)

Uncentrifugal sugar

National surveillance (purchased from retailers including confectionery

ingredients shops)

Processed nut-based products


Biscuits, Snacks, Rice crackers, Infant confectionary, Mugicha ‘barley tea’ (roasted

barley), Hojicha ‘roasted green tea’ (tea leaves), Coffee, Retortable pouched food


Tenpura, Other fried foods, Okonomiyaki, Takoyaki

National surveillance (purchased from retialers and restaurants)

Preparation

Bread and bun, Yaki-fu and Age-fu ‘wheat gluten bread’ (baked, fried), French fries,

Uncentrifugal sugar, Biscuits, Snacks, Rice crackers, Infant confectionary, Mugicha

‘barley tea’ (roasted barley), Hojicha ‘roasted green tea’ (tea leaves), Coffee

Crushed/mixed/homogenized with appropriate tools.

Processed nut-based products

For nuts processed products, outer shells were removed before preparation.

Astringent skin was not removed.

Japanese cakes, Western style cakes

For frozen products, thawing and/or cooking was done following the instruction

on the package before preparation.

147

Retortable pouched food

Warmed with hot water following the instruction on the package. Sauce and

solids were separated with a sieve.

Tenpura, Other fried foods, Okonomiyaki, Takoyaki

For frozen products and chilled products, thawing and/or cooking was done

following the instruction on the package before preparation.


LC-MS/MS

148

4.7. Polycyclic Aromatic hydrocarbons (PAHs)

Sampling

Processed and cooked meat -based products, Processed and cooked fish -based

products

National surveillance (purchased from retailers and producers.)

Edible vegetable oils

National surveillance (purchased from retailers and online shopping sites.)

Preparation

Processed and cooked meat-based products, Processed and cooked fish -based

products

Non-edible parts such as bones were removed. Scorched parts were included into

edible parts. Cooking was conducted as instruction on the package indicated.


No preparation


Processed animal meat products, processed fishery products, Edible charcoal used

as food additives (except for benzo[c]fluorene)

HPLC-UV for cyclopenta [cd] pyrene

HPLC-FL for other PAHs

Processed poultry product

GC-MS


GC-MS

149

4.8. 3-MCPD fatty acid esters

Sampling


National surveillance (purchased from retailers and online shopping sites. Palm

oils and coconut oils were obtained through the Japan Oilseed Processors

Association.)

Other foods with a high fat content


Preparation


No preparation

Fish oil supplements

The contents in a capsule were analyzed.

Butter, margarine, shortening, lard, infant formula (powder) and similar products

Extracted fat was served as an analytical sample.


GC-MS

(Reference: DGF Standard Methods Section C－Fats C-VI 18 (10))

150

4.9. Glycidyl fatty acid esters

Sampling


National surveillance (purchased from retailers and online shopping sites. Palm

oils and coconut oils were obtained through Japan Oilseed Processors

Association.)

Other foods with a high fat content


Preparation


No preparation

Fish oil supplements

The contents in a capsule were analyzed.

Butter, margarine, shortening, lard, infant formula and similar products

Extracted fat was served as an analytical sample.


(1) Indirect method

GC-MS

(Reference: Deutsche Gesellschaft für Fettwissenschaft e.V., DGF Standard

Methods Section C－Fats C-VI 18 (10), 2011.)

(2) Direct method

LC-MS

(Reference: AOCS, Joint AOCS/JOCS Official Method Cd28-10 Glycidyl fatty

acid esters in edible oils, 2012.)

151

4.10. Trans fatty acids, Saturated fatty acids, Conjugated

Linoleic Acids (CLA)

Sampling

National surveillance (purchased from retailers and online shopping sites)


Margarine, Shortening

GC-FID

(Reference: AOCS Official Method Ce 1h-05)

Fat spread, Compound margarine

GC-FID

(Reference: AOCS Official Method Ce 1j-07)

152

4.11. Pesticide residues

Sampling

Collected from farmers


Methods indicated in Annex of the Director Notice52 (Syoku-An No 0124001, dated January 24, 2005) were used with some modifications. The limits of quantification were at or below one-tenth of the MRLs for each pesticide analyzed in the survey except when the MRLs was established at or below 0.01 mg/kg.

52 http://www.mhlw.go.jp/topics/bukyoku/iyaku/syoku-anzen/zanryu3/siken.html

153

Abbreviations

3-Ac-DON 3-acetyl-deoxynivalenol

15-Ac-DON 15-acetyl-deoxynivalenol

4-Ac-NIV 4-acetyl-nivalenol

Co-PCB coplanar-PCB; dioxin-like PCBs

1,3-DCP 1,3-dichloro-2-propanol

DON deoxynivalenol

ESI electrospray ionization

FID flame ionization detector

GC gas chromatograph

GC-MS gas chromatograph mass spectrometer

GEMS/Food Global Environmental Monitoring System/ Food

Contamination Monitoring and Assessment Programme

HPLC high performance liquid chromatograph

ICP inductively coupled plasma

ICP-MS inductively coupled plasma mass spectrometry

LC liquid chromatograph

LC-MS liquid chromatograph mass spectrometer

LC-MS/MS liquid chromatograph tandem mass spectrometer

3-MCPD 3-chloropropane-1,2-diol

MS mass spectrometer

NIV nivalenol

PAH polycyclic aromatic hydrocarbon

PBDE polybrominated diphenyl ether

PCB polychlorinated biphenyl

PCDD polychlorinated dibenzo-p-dioxin

PCDF polychlorinated dibenzofuran

PFOA perfluorooctanoic acid

PFOS perfluorooctane sulfonic acid

ppm parts per million

TEQ toxic equivalency

UV ultraviolet

WHO World Health Organization

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