Full
Outline
To investigate the contamination status of heavy metals in dried and fresh fungi samples and evaluate their overall safety and chronic dietary intake risks using the index of food safety (IFS) and margin of safety (MOS) methods.
The content of heavy metals (lead, cadmium, mercury, arsenic, chromium) in randomly selected commercially available dried and fresh fungi samples were determined via microwave digestion-inductively coupled plasma mass spectrometry. The overall safety and chronic dietary intake risks of heavy metal pollutants were assessed using dietary intake risk assessment methods.
The total qualification rate of dried fungi samples was 84.8%, and the total qualification rate of fresh fungi samples was 88.0%. In comparison to dried fungi (corrected), fresh fungi showed a significant decrease in cadmium concentration and a significant increase in lead, mercury and chromium concentrations (P<0.05). The average IFS and values for all heavy metals in both dried and fresh fungi were less than 1. The minimum MOS values of lead, cadmium, arsenic and chromium in dried fungi were less than 1. In contrast, the average and minimum MOS values for other heavy metals in dried fungi and all heavy metals in fresh fungi exceeded 1. Compared with the overall status of dried fungi, black fungus exhibited significantly decreased cadmium concentration and IFS value, along with a significantly increased MOS value (P<0.05). Compared with the overall status of fresh fungi, enoki fungi showed significantly reduced concentrations of lead, cadmium, mercury and chromium, as well as decreased IFS values and increased MOS values. In contrast, oyster fungi demonstrated significantly elevated concentrations of lead, mercury, arsenic and chromium, increased IFS values, and decreased MOS values. Fresh shiitake fungi displayed significantly increased cadmium and arsenic concentrations, higher IFS values and lower MOS values (P<0.05).
The acute and chronic dietary intake risks of heavy metals from both commercially available dried and fresh fungi are within the safe range, with fresh fungi being safer. Among dried fungi, black fungus carry a lower dietary intake risk. Among fresh fungi, enoki fungi present a lower dietary intake risk.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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