Malir Frantisek, Ostry Vladimír, Grosse Yann, Roubal Tomas, Skarkova Jarmila, Ruprich Jiri
Department of Xenobiochemistry, Institute of Public Health Hradec Kralove, National Reference Laboratory for Biomarkers of Mycotoxins and Mycotoxins in Food, The Czech Republic.
Mol Nutr Food Res. 2006 May;50(6):513-8. doi: 10.1002/mnfr.200500175.
Testing of the presence of toxigenic microfungi and mycotoxins in foodstuffs in the food chain is an important part of the food safety strategy in The Czech Republic. At the national level, control of their presence in the entire food chain is assured by Public Health Protection Agencies, by the Veterinary Administration and by the Czech Agriculture and Food Inspection Authority. This article summarizes surveillance activities of Public Health Protection Agencies and mycotoxins findings in dietary raw materials and foodstuffs from the 1990s to 2004 in the Czech Republic. At present, the health risk from the mycotoxins exposure from foodstuffs is assessed to be relatively low in the Czech Republic, especially as far as the foodstuffs of the Czech origin are concerned. It may result in late toxic effects (e. g., carcinogenic risk) following a single or repeated ingestion of low mycotoxins doses from foodstuffs. Nevertheless, the overall situation may change due to the globalization of the food market. In order to minimize the risk associated with mycotoxins and eliminate their impact on Czech public health, continuous monitoring of the presence of toxigenic moulds, mycotoxins, and their biomarkers is necessary, in conjunction with strict respect to European Union legislation.
检测食物链中食品中毒性微真菌和霉菌毒素的存在是捷克共和国食品安全战略的重要组成部分。在国家层面，公共卫生保护机构、兽医管理部门以及捷克农业和食品检查局确保对整个食物链中它们的存在进行管控。本文总结了捷克共和国公共卫生保护机构从20世纪90年代到2004年在膳食原料和食品中开展的监测活动以及霉菌毒素检测结果。目前，据评估，捷克共和国因食品中霉菌毒素暴露而产生的健康风险相对较低，尤其是就捷克原产食品而言。单次或多次摄入来自食品的低剂量霉菌毒素可能会导致后期毒性作用（如致癌风险）。然而，由于食品市场全球化，整体情况可能会发生变化。为了将与霉菌毒素相关的风险降至最低并消除其对捷克公众健康的影响，有必要持续监测产毒霉菌、霉菌毒素及其生物标志物的存在情况，并严格遵守欧盟法规。
