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http://www.nihs.go.jp/hse/food-kkportal/index.html

AMOZ) 0.002ppm TBHQ ( 4% 7.9g/g

1

18

( 43g/ml 4%130 g/ml ( 44g/ml 4%170 g/ml 4%66 g/ml 4%47 g/ml 4%87 g/ml 4%76 g/ml 1ppm

1

18

( 4% 4% 4% 4% 4% TBHQ

1

18

1

18

1

18

1 1 1 1 1 1 1 1

18 18 10 11 6 11 6 6

AMOZ) 0.003ppm (48ppb) 2.8 ppm (36ppb) (62ppb)

1 1 1 1 1 1 1 1 1 1 1 (FROZEN TAPIOCA PEARL(BLACK)) (FROZEN TAPIOCA PEARL(COLOR)) 11 9 11 11 11 11 11 11 11 6 6

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6 5.0×10 /g

7 2.1×10 /g

0.07 ppm

0.0005 ppm 0.0012 ppm AMOZ) 0.002ppm 1.8×105/g (16ppb)

(TONGUE COLD CUT 150G) (CHORIZO SAUSAGE SLICED 100G)

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10

(11ppb) 0.88

-

1 1 1 1 1 1 1 1 1

11 11 6 11 11 11 11 11 6

0.0014 ppm 2,4-D (11ppb) 9.5×10 /g 0.06ppm 0.05 ppm 0.02ppm 0.02ppm 0.1MU/g

6

1 1 1 1 1 1 (FROZEN LAYERED PARATHA) (FROZEN TROUT MEAT MIXED WITH CUTTLEFISH STICK) (YELLOWFIN TUNA STICK) 11 11 11 11 11 11

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0.03ppm 0.02ppm 0.03ppm

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9

2,4-D 2,4-D 2,4-D 20 21

20 21

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9

20 20 21 21

1 1 1 1 1 1 1 1 1 1

(MIX XYLITOL CHEWING GUM (PEACH,APPLE,LEMON) (FULL PLATE (FRUITE GARDEN)) (FULL PLATE (AQUARIUS)) (FULL PLATE (MEMORIAL))

11 6 6 6 10 6 6 18 18 18

(13ppb) (30ppb) 74g/g (22ppb,33ppb) (25ppb,24ppb) 2.4g/cm 25g/cm2 4.0g/cm2 50g/cm2 6.9g/cm2 88g/cm2

2

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 18 11 11 11 11 11 11 11 11 11 6 18 11 6 11 6 11 6 11 11 6 11 18 11 11 11 E.coli 2,4-D

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(FULL PLATE (MORNING MIST)) (BEE LARVA POWDER) (CHOCOLATE CAKE)

5.5g/cm2 110 g/cm2

6 4.3×10 /g

0.02ppm 0.02ppm 0.04 ppm (15ppb) 170g/g (26ppb) 0.03ppm 0.1MU/g 0.04ppm (26ppb) 0.18ppm (11ppb)

2,4-D E.coli

(4%) 39g/ml E.coli 0.07 ppm 0.03ppm 1.3×10 /g E.coli

1 1 1 1 1 1 1 1 1 1 11 11 11 11 11 11 11 11 11 11

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(SEASONING UZUSHIO(HALF CUT)) (SEASONING UZUSHIO(FILLET))

0.01ppm 0.02ppm

5 3.3×10 /g

1.6×105/g

0.0006 ppm 0.06ppm (AOZ 0.02ppm 0.001pm

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9

20 20 21 21 20 20 21 21 E.coli E.coli

5 1.4×10 /g 7 1.9×10 /g E.coli

1

9

2 2 2 2 2 2 2

11 11 11 11 11 11 6

1.1×108/g E.coli 0.08ppm (15ppb)

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2

LITTLE MY SPOON AND FORK)

18

2

LITTLE MY CUP)

18

2

MOOMIN SPOON AND FORK)

18

2 2 2 2 2 2 2 2 2 2 2 2 2 2 2

MOOMIN CUP

18 11 11 11 11 11 10 11 11 6 6 11 6 11 6

20% 4% 4% 20% 4% 4% E.coli

20% 150g/ml110g/ml 4%560g/ml) 4% 51 g/ml

20% 52g/ml31g/ml 4%350g/ml 4% 59g/ml 0.02ppm 0.11ppm

5

MUPAMA FROZEN GIANT SQUID TANZAKU LARDO STESO ROSE WATER

0.0020ppm

0.0013ppm 3.5×10 /g (61ppb) (26ppb48ppb)

DRIED ROASTED ACETES POWDER

0.0012ppm (14ppb)

2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 11 11 11 6 11 11 11 11 6 11 11 11 11 6 11 11 6 6 11 11 6 6 11 11 6 6 6 11

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1.2×103/g 0.08ppm (25ppb)

FROZEN ATLANTIC SALMON

0.0060ppm E.coli 2,4-D E.coli 0.02ppm 0.08ppm 31ppb 3.1ppm 0.032g/kg 130ppb) 0.64ppm 3 5.9mg/cm 60ppb) 0.03ppm 13ppb) 19ppb) 0.042g/kg 87

EGG SOFT FLOUR CAKE

MIZUNI NAMEKO (FROZEN BOILED SHORT NECKED CLAM MEAT)

0.0010ppm

2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 3 3 CHILLY WHOLE CHILLY WHOLE 11 11 11 11 6 11 11 11 11 11 6 6 6 10 11 11 11 6 6 11 6 11 11 11 11 11 E.coli

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5 1.6×10 /g

0.2ppm 0.23ppm 0.18ppm 10ppb) 0.04ppm

0.0006ppm (AOZ 0.003ppm 0.005 ppm 24ppb) 12ppb) 22ppb) 7g/g 75ppb) 130ppb20ppb) 0.445g/kg 104mg/kg 0.3 ppm

SUSHI EBI FROZEN CUT MACKEREL SMOKED SQUID BODY SLICED FROZEN CPUD MUKI VANNAMEI SHRIMP STARCH MIXED POWDER AMARETTINI

0.0006ppm E.coli 0.02ppm

3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 11 11 10 11 6 11 11 11 11 6 11 10 10 11 11 6 11 11 11 10 11 11 6 11 11

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0.09ppm

-

0.06ppm 0.0011ppm (AOZ TBHQ TBHQ 2,4-D 12ppb) 0.004ppm 0.22ppm 0.07ppm 0.03ppm 33ppb) 0,036g/kg 1g/g 2g/g 0.060g/kg 10ppb) 0.02ppm 0.02ppm 0.03ppm

FROZEN BREADED SHRIMP (BEE POLLEN) KHARI MASKAPLAIN KHARI METHI

0.07ppm 0.02ppm

3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 11 6 11 6 6 11 11 11 11 11 11 11 6 11 6 11 11 11 6 11 11 11 11 11 6 6

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COLIFLOR) FORMICA FUSCA Cho BEAUTE

AMOZ) 0.005ppm 25ppb) 0.06ppm 0.02ppm 2.2g/kg

6 4.1×10 /g

2,4-D 2,4-D 2,4-D

0.360g/kg 0.046g/kg 0.02ppm 0.003ppm 69ppb) 12ppb) 0.09ppm 0.03ppm 0.02ppm 20ppb) 0.009g/kg

6 4.6×10 /g

0.04ppm

DRIED BABY SHRIMP CHINESE CABBAGE

0.03ppm

0.0005ppm EPN 0.90ppm 13ppb) 139ppb)

4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 6 11 6 11 11 11 6 11 11 11 11 11 11 6 11 6

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28ppb) 0.02ppm 12ppb) 0.04ppm

RADHUNI RED WHOLE CHILLI PREPARATION OF STARCH

0.9ppm 0.08ppm 120ppb) 0.368g/kg H20.4.30

Cry1Ac Cry1Ac 2,4-D 2,4-D 0.011ppm 0.03ppm

6 5.0×10 /g

FROZEN YELLOW HOT PEPPER PROSCIUTTO PANINO PARMA HAM MATTONELLA BELLETTI

0.04ppm

4

10

4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 11 6 9 11 11 11 11 11 11 11 11 11 11 11 11 11

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0.1MU/g 0.08ppm 0.07ppm 0.04ppm 0.03ppm 0.05ppm 0.02ppm 0.24ppm 0.05ppm 0.03ppm 0.06ppm

FROZEN ATLANTIC SALMON HARASU ABURI

FROZEN

4 4 4 4 4 4 4 4 4 4

11 11 11 11 6 11 6 6 6 11

E.coli (AOZ E.coli

0.02ppm 0.004ppm 0.32 mg/kg 13ppb) 0.09ppm 24ppb) 13ppb) 16ppb)

4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 5 LOLLIPOP'S(STICKIX) FROZEN OKURA 10 11 6 11 11 11 6 11 11 18 11 11 11 10 11 11 11 6 11 6 6 11 11 EPN

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0.02ppm 490ppb) 0.02ppm 0.67ppm 0.02ppm 16ppb) 0.07 mg/kg 0.7ppm 1g/ml 4% g/ml 0.06ppm

4% -BHC -BHC

0.12ppm -0.078ppm 0.04ppm

AMOZ) 0.002ppm -BHC 0.03ppm 0.55ppm -BHC0.008ppm 68ppb) 28mg/kg

SALAME '

-BHC -BHC

-BHC0.071ppm 0.05ppm -BHC0.231ppm 0.14ppm

5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 11 6 11 11 6 11 6 6 11 10 10 10 11 11 11 11 11 11 6 11 11 2,4-D -BHC

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0.05ppm 8.8MU/g 0.003ppm 22ppb) 0.03ppm 13mg/kg 18ppb) 0.18g/kg 0.001g/kg 0.001g/kg 0.004g/kg

6 2.0×10 /g

TBHQ TBHQ TBHQ (AOZ

AMOZ) 0.002ppm 0.005ppm 0.13ppm 1.2×10 /ml

4 1.4×10 /ml 4

6.3MU/g 0.03ppm

0.0005ppm

6 1.9×10 /g

5

11

5 5 5 5 6 6 6 6 6 6 6 6 6 6 18 11 11 11 11 11 6 11 11 6 E.coli

http://www.nihs.go.jp/hse/food-kkportal/index.html

12ppb) 24ppb) 200ppm

5 1.6×10 /g

FORZEN SUYAKI YTR BL TG FROZEN BROILED CHIKEN N (FROZEN BOILED OCTOPUS SLICE) (ROASTED STEAK 25g)

(ROASTED SQUID)

0.0006ppm E.coli (AOZ 5.0MU/g 0.001ppm 32 mg/kg

6

(KANIKAMA)

1011

0.013g/kg -BHC 0.004 ppm

6 6 6 6 6 6 6 6

(BLOODY CLAM MEAT (AKAGAI))

11 11 11 11 11 11 11 11

0.0010ppm 0.03ppm 0.13ppm 0.02ppm

AMOZ) 0.008ppm

6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 (FROZEN SOY BEANS) (STRAWBERRY MOUSSE CAKE) (FROZEN PEELED SHRIMP) (RED CHILLY POWDER) GREEN ONION PANCAKE Kan-Jong 11 11 11 11 11 11 11 11 11 6 6 11 11 11 11 11 10 11 11 11 11 11

http://www.nihs.go.jp/hse/food-kkportal/index.html

AMOZ) 0.001ppm (AOZ 0.003ppm 0.35 ppm 0.008 ppm

AMOZ) 0.002ppm

7 1.5×10 /g

1.9×105/g 0.5ppm -BHC EPN E.coli 0.017 ppm 0.04ppm 1.3×10 /g 51g/g

5

GOTUKOLA EXTRACT FROZEN VANNAMEI NOBASHI EBI FROZEN SHIMESABA BATTERA

0.0006ppm -BHC (AOZ 0.02ppm 0.003 ppm 0.005ppm

6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 11 6 6 6 6 11 11 6 11 11 6 11 6 6 11 6 6 11 11 6 6 11 11 6 11

http://www.nihs.go.jp/hse/food-kkportal/index.html

: F.ROAST NM BL-YAKITORI (F.OKURA(SLICE CUT)) (F.OKURA(WHOLE)) (DENT CORN) (CANDEID PEANUTS) (CANA DE LOMO IBERCIO BELLOTA)

AMOZ) 0.006ppm 26ppb) 13ppb) 15ppb) 13ppb)

0.007ppm (AOZ

99ppb) 0.06ppm 0.02ppm 18ppb) 0.07ppm 68ppb) 12ppb) 12ppm 29ppb)

6 4.3×10 /g

: (Duolac 3-Mix Strain) FROZEN VANNAMEI SUSHI EBI

0.19g/kg 60ppb) 15ppb) 0.005ppm 0.0054g/kg 15ppb) 0.007ppm

6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 11 11 11 6 11 11 11 11 11 11 11 11 11 11 11 6 11

http://www.nihs.go.jp/hse/food-kkportal/index.html

0.006ppm 0.007ppm

FROZEN VANNAMEI SUSHI EBI : (FROZEN VANNAMEI NOBASHI

(AOZ (AOZ

AMOZ) 0.007ppm EPN E.coli 12ppb) 0.05ppm 0.05ppm

5 5.6×10 /g 5 4.2×10 /g

(BOILED FROZEN SNOW CRAB MEAT)

0.02ppm 5.4×106 /g 6.80%

6 4.9×10 /g

:FROZEN TANGLE ROLLED FISH ( ) (LUOHANGUO EXTRACT POWDER)

: (FROZEN SHRIMP) : FROZEN PEELED SHRIMP (OTUKIMUKI AMA EBI)

22ppb) 0.003ppm

5 2.9×10 /g

6

11

V

6

10

6 6 6 6 6 6 6 6 6 6 (ORENGINA) 11 11 11 11 11 11 6 11 11 11

http://www.nihs.go.jp/hse/food-kkportal/index.html

0.0006ppm

: (FROZEN STANDING SHRIMP WITH ROLLED SOLE FILLET (COPPA STAG. NOSTRANA MEZZA)

0.09ppm

0.0005ppm (AOZ

5 2.1×10 /g

0.005ppm

6 7.8×10 /g

:

: : FROZEN CHINESE CABBAGE SHRIMP DUMPLING

6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6

11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11

-BHC -BHC -BHC -BHC -BHC -BHC -BHC -BHC -BHC -BHC -BHC -BHC -BHC -BHC -BHC

0.19ppm 0.003 ppm 0.020 ppm 0.003 ppm 0.015 ppm 0.004 ppm 0.010 ppm 0.004 ppm 0.005 ppm 0.005 ppm 0.006 ppm 0.006 ppm 0.006 ppm 0.004 ppm 0.003 ppm 0.006 ppm

6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 7 7 7 7 7 7 7 11 11 11 11 11 11 11 11 11 6 11 11 11 11 11 11 11 6 6 11 18 11 11 11 11 11 6 -BHC -BHC -BHC -BHC

http://www.nihs.go.jp/hse/food-kkportal/index.html

0.007 ppm0.003 ppm

0.004 ppm 0.005 ppm -BHC0.007 ppm0.025 ppm 0.02ppm

(FROZEN MIXED PEPPER STRIP) : FROZEN CHICKEN STEAK MINI

0.02ppm

AMOZ) 0.004ppm 2,4-D DDT -BHC -BHC 0.006ppm 0.006ppm 0.006ppm 18ppb) 0.04ppm DDT0.13ppm -BHC 0.003 ppm 0.007 ppm

-BHC -BHC -BHC -BHC

0.020 ppm 0.015 ppm 0.020 ppm 0.019 ppm 0.03ppm 0.07ppm

(4%) 38 g/g 0.0008ppm 0.04 ppm 0.034g/kg 0.002 ppm 16 mg/kg

(SMALL) (AMARETTI)

7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 HOT SOYBEAN PASTE) 11 11 10 11 11 11 6 18 11 10 6 11 11 10 11 6 11 11 11 11 6 6 6 11 18 11 11 11 -BHC -BHC B

http://www.nihs.go.jp/hse/food-kkportal/index.html

0.031 ppm 0.20 ppm 0.006 ppm

:

AMOZ) 0.003ppm 4.73MU/g

(4%) 116 g/ml 2,4-D 2,4-D 770 g/kg 16ppb) 0.02 ppm 0.05ppm 0.26ppm 12ppb) 2.6g/kg 0.06ppm 0.02ppm 0.03ppm 12ppb) 19ppb) 44ppb) 0.20g/kg

FROZEN OKONOMIYAKI- KUSHI BREAD STICKKAMUT : : :

11g/ml (AOZ 0.002ppm (AOZ 0.001ppm

7 7 7 11 11 6

http://www.nihs.go.jp/hse/food-kkportal/index.html

5 4.7×10 /g

: ()

1.1×105/g 0.1MU/g

FROZEN NOBASHI SHRIMP PEELED :FROZEN CRAB MEAT FROZEN OKURA SLICE MINI IBERIAN SPICY CHORIZO MINI IBERIAN SAUSAGE

7

11

E.coli

7 7 7 7 7 7 7 7 7

11 6 6 11 6 6 11 11 11

5 3.8×10 /g

-BHC -BHC 2,4-D

10ppb) 3.1×105/g 8.0×106/g

: POTATO SAGU CHUTNEY

7 7 7 7 7 7

11 11 11 11 11 11

-BHC0.090 ppm 0.06 ppm 0.017 ppm 0.02ppm 1.10g/kg

7 7 7 7 7 7 7 7 7 7 11 11 6 11 6 6 6 11 11 11

http://www.nihs.go.jp/hse/food-kkportal/index.html

0.073g/kg 0.1MU/g 0.003ppm 11ppb) 23ppb) 23ppb)

5 3.9×10 /g 6 1.2×10 /g

HORN FLESH NAKAOCHI : (FROZEN STAR SALAD)

AMOZ)

7 7 7 7 7 7 7 7 7 7 7 7 7 7 7

: FROZEN FRIED POTATOES FROZEN PAPAYA () GYMNEMA EXTRACT POWDER

11 11 11 11 11 11 11 11 11 11 6 11 11 11 11

(AOZ DDT -BHC -BHC

0.001ppm 0.02ppm DDT0.02ppm -BHC 0.004 ppm 0.003 ppm 0.03ppm

0.0010ppm 0.032g/kg 0.757g/kg

0.0008ppm

7 7 7 7 7 7 7 7 7 7 7 7 8 8 8 8 8 CHILI PIECES (CHARD) SALAME ANGELINO BLUEBERRY CAKE 6 11 11 11 11 11

http://www.nihs.go.jp/hse/food-kkportal/index.html

18ppb 2,4-D 0.03ppm 2,4-D 2,4-D -BHC 0.02ppm 0.03ppm 0.04ppm 3.7×103/g 26ppb) 81ppb) 0.008 ppm 0.20ppm 0.06 ppm

611 11 6 6 11 11 11 11 11 11 18

( ) (FROZEN LARGE CREAM PUFFS)

(SALADA BOWL)

0.0006ppm 144.7 g/g

8 8 8 8 8

(STIRRING SPOON) ()

18 6 6 6 6

23g/ml ()46g/ml () 12 mg/kg 11ppb27ppb) 401 Bq/kg

CHORICITO DE JABUGO DE CERDO IBERICO CURADO

8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 6 6 6 11 11 11 11 11 11 11 6 11 11 11 6 18 11 11 11 11 6 11 6 11

http://www.nihs.go.jp/hse/food-kkportal/index.html

16.8MU/g 16ppb 0.001ppm 0.07 ppm 0.017ppm 0.02ppm

5 1.7×10 /g

MORCILLA SERRANA DE CERDO IBERICO CURADA

(OLIVE CREAM) FROZEN CUTTLEFISH FILLET MONGO-IKA : COOKED BEEF WITH ONION SLICE ( ) FROZEN EARSHELL (FROZEN BOILED SHRIMP)

(AOZ (AOZ 2,4-D 2,4-D

160ppb) 0.0105g/kg 16ppb 560 g/g

5 4.0×10 /g

1,100/g 7.0MU/g 0.14ppm 13ppb

8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 MIXER MATE PITCHER PROSCIUTTO PARMA AFFETTATO 11 18 11 11 62 11 6 6 11 11 11 10 11 11 11 11 11 11 11 11 11

http://www.nihs.go.jp/hse/food-kkportal/index.html

AMOZ) 0.002ppm (AOZ DDT 29g/ml 0.09ppm 1.9×10 /g

4

20.216.019.219.4 0.004ppm 19ppb) 8.15MU/g 0.09 ppm

6 3.6×10 /g

FROZEN DELICA EBIFRY () FROZEN BREADED POLLACK FILLET : CHINESE CHIVE ROLL)

5

6 7.2×10 /g

2.8×105/g 0.17ppm 0.23ppm 3.8×106/g

KODULBBAEGIMUCHIM) KKAENIPMUCHIM) GANGJANGKKAENIP)

0.0017 ppm 4.0×10 /g 1.4×105/g 1.2×105/g

8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 MANULZZONG) 11 11 11 11 18 11 18 6 11 11 6 6 6 6 11 9 9 11 11 11 9

http://www.nihs.go.jp/hse/food-kkportal/index.html

5 1.1×10 /g

NACJI) OJINGO)

5 2.6×10 /g 6 2.5×10 /g

:

1.3×103/g 0.002ppm 170 g/g 0.02ppm 14ppb) 26ppb) 33ppb) 12ppb) 4.0×10 /g 0.003 ppm 0.03ppm

6

: ()

(AOZ

2,4-D

: (FROZEN MIXED VEGETABLES DICES) (ALMOND MILK CHOCOLATE)

FROZEN TOFU THIN SLICE

8 8 8 8 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 ( ) MINI IBERIAN 9 18 6 10 11 11 11 6 6 11 11 11 6 11 10 18 6 6 62 18 6 11 11 18 6 11 11 11

http://www.nihs.go.jp/hse/food-kkportal/index.html

(4%) 93g/ml

DL-1/2 (CHOCOLATE AND HAZELNUT SWEETS) /(Pound and Roll) FROZEN SUSHI SQUID(SUGATA) PROMOTIONAL SHAKER() AMARETTI ALTA PASTIC

24ppb) EPN 0.06ppm 13 mg/kg 113g/g 2.0×107/g E.coli E.coli TBHQ 0.02 ppm 92.1% 92ppb) 18g/g

6.6g/kg

31 47g/ml 12 mg/kg 190g/mg 58 mg/kg 520ppm 0.02ppm

5 2.7×10 /g

2,4-D

9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 11 11 11 11 6 11 11 11 6 11 10 10 11 11 11 6 6 6 6 11

http://www.nihs.go.jp/hse/food-kkportal/index.html

0.18g/kg 0.19ppm (15ppb

5 1.9×10 /g

(SNOW CRAB FANCY LEG COOKED) FROZEN MIXED FRUITS

FRIED POTATO BALL

0.04ppm 0.1MU/g

5 2.9×10 /g

()FROZEN CHICKEN FRANKS CABOT BRAND

TBHQ 1g/g 0.069g/kg 0.042g/kg 0.04 ppm 20 mg/kg 29 mg/kg (20ppb (13ppb 0.03ppm

(BRIGADEIRO WITH MILK & SUGAR) (SWEET ONIONS) (MANZANILLA OLIVE) ( (DARK CHOCOLATE SPREADING CREAM) (GIANDUJA SPREADING CREAM)

9 9 9 9 9 (FROZEN SODEIKA SLICE) (FROZEN SODEIKA SLICE) (FROZEN SODEIKA SLICE) FROZEN BOILED SHAKO MEAT 11 11 11 11 11 E.coli

http://www.nihs.go.jp/hse/food-kkportal/index.html

5 1.1×10 /g 6 5.7×10 /g

1.1×105/g

FZ DEHYDRATED BLUE WHITING WITHOUT VERTEBRA) AMARETTI ALLENS PINTO BEANS)

9 9 9 9 9 9 9 9 9 9 9 9 9 9 9

11 9 6 11 11 11 6 11 11 11 11 11 6 11 11

7 1.2×10 /g

0.1MU/g (AOZ 0.002ppm

1.7g/kg 0.0008 ppm 24 mg/kg EDTA 2,4-D 0.02ppm 0.32g/kg 0.02ppm 210/g

6 9.4×10 /g

ORGANIC GOLDEN ROASTED FLAXSEED ( (BROWN

37mg/kg 0.15g/kg 0.14g/kg

9 9 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 (VEGGIE CHIPS) 11 11 6 11 11 11 11 6 6 11 11 11 11 6 11 11 11 11 10 6 6 11

http://www.nihs.go.jp/hse/food-kkportal/index.html

0.85 ppm 0.02ppm 63 mg/kg

5.1×10 /g

DDT TBHQ

PEDRAZZOLI LARD

5 1.3×10 /g

1.7×105/g 45ppb) 0.4ppm

6 7.3×10 /g

SODA CRACKER)

0.02ppm 11g/g 390ppb) 19ppb)

PASTA PISTACCHIO)

10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 GRACE CURRY POWDER) 6 10 11 11 6 6 11 11 6 6 11 10 6 6 6 11 11 11 11 11 11 11 10 2,4-D 2,4-D

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90ppb 660g/g 0.12ppm 0.06ppm 0.1MU/g 89ppb 0.15ppm 13ppb 26ppb

(FROZEN PEELED SHRIMPS) (FRUIT SYRUP STRAWBERRY) (seasoning sauce)

0.0006 ppm 1500g/g 14,21ppb 15ppb 11 mg/kg 0.678g/kg 077g/kg 0.15g/kg 0.08ppm

5 2.0×10 /g

1.8×107/g

0.0005 ppm 372g/g

10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 6 10 10 11 18 11 11 11 11 10 11 11 11 11 11 11 11 11

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16ppb 0.6ppm 1.0ppm 0.06 ppm 200g/ml 0.007ppm 0.011ppm 0 1100 g/kg

)

( ) (AOZ (AOZ

(' )

0.127g/kg 0.00520.00530.0056 0.0056g/kg 0.0016 ppm 0.0006 ppm 0.160.02PPM ppm 0.02ppm

6 4.6×10 /g

4.5×106/g

10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 11 11 11 11 11 11 11 11 9 11 6 6 10 11 6 11 11 11 10 MCPA

http://www.nihs.go.jp/hse/food-kkportal/index.html

0.12ppm 0.02ppm 0.02ppm

6 3.5×10 /g 5 2.8×10 /g

1.8×105/g 1.6×105/g

5 2.4×10 /g

()

(AOZ E.coli 0.002ppm 19ppb 19ppb 4.4ppm 450 Bq/kg 0.00570.0064g/kg 0.0055g/kg 1.1ppm

0.046ppm

10 10

10 11

0.8ppm 0.066g/kg

10 10 10 10 10 10 10 10 11 11 10 10 10 10 10 11 TBHQ

http://www.nihs.go.jp/hse/food-kkportal/index.html

7 1.4×10 /g

2g/g 1.6ppm 1.0ppm 0.7ppm 0.6ppm 0.002ppm

( ) (FROZEN BOILED SUSHI-EBI) (JARK SEASONING)

(AOZ

10 10 11 11 11 11 11

11 11 6 11 11 10 11

1.4g/kg 0.08ppm 14.1MU/g

5 1.8×10 /g

0.13g/kg (AOZ 0.001ppm 0.7ppm

11 11

11 10

11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 FROZEN SMOKED TROUT SALMON SLICE 11 10 10 10 6 62 11 10 10 11 11 11 11 11 11 18 18 11 11 11

http://www.nihs.go.jp/hse/food-kkportal/index.html

2.9ppm 1.6ppm 2.0ppm 12ppb 1.62.3%

0.01ppm (AOZ (AOZ 2,4-D 0.6ppm 1.9ppm 0.002ppm 0.02ppm 0.05ppm 0.001ppm 30,32g/ml 18,19g/ml

(FROZEN SHRIMP COOKED PUD) ( )FROZEN CORN CHIPS

0.10ppm 0.06ppm 0.09ppm

0.05 ppm 0.07ppm 0.064g/kg

11

11

11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 () 6 11 11 11 11 11 11 11 11 6 11 11 11 18 6 11 11 6 11 6 11 11 6 10

http://www.nihs.go.jp/hse/food-kkportal/index.html

21ppb

0.0013 ppm (AOZ E.coli ( ) 0.004ppm 0.13ppm 0.12ppm 0.06ppm 38ppb 0.06ppm 0.10ppm Cry1Ac

( )

0.66% 11.3ppm ()1450 /ml 10ppb 0.02ppm DAS59132 36ppb 0.03ppm ( 18ppb 0.058g/kg

0.46g/kg 15ppb 530g/g

( )

11 11

http://www.nihs.go.jp/hse/food-kkportal/index.html

11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11

11 6 11 11 6 11 11 11 11 11 11 11 11 11 11 6 11 11 6 6 6 11

E.coli

5 1.3×10 /g 3.7×105/g 11ppb 1.9×106/g 0.09 ppm 62ppm

GARLIC EXTRACT (

FROZEN KAKIAGE(SAKURAEBI)

0.54g/kg

FROZEN ROAST SHRIMP AND VEGETABLE CAKE

0.02 ppm

17ppb 0.051 ppm0.056 ppm0.055 ppm 0.059 ppm0.062 ppm0.061 ppm 14ppb 13ppb 34ppb 0.0011 ppm

11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 12 11 11 11 11 11 10 6 6 11 11 11 11 11 6 6 6 11 11 6 10 11 11 11 62

http://www.nihs.go.jp/hse/food-kkportal/index.html

0.02ppm 0.02ppm 0.05ppm 0.05ppm

8 1.1×10 /g

2,4-D 2,4-D

13ppb 13ppb 4.2×10 /g

6 1.2×10 /g 6

MILANO SALAMI COPPA NAPOLI SALAMI (GINGER-GARLIC PASTE)

0.01 ppm 0.01 ppm 0.0025 ppm 0.007 ppm 0.63g/kg 26ppb 5ppm 0.02 ppm 0.04ppm 22.4

TBHQ

3.5POLAR BEAR)

12 12 12 12 12 12 12 12 7 POLAR BEAR-DELUXE) 10 POLAR BEAR-DELUXE) 62 62 11 11 11 6 6 11

http://www.nihs.go.jp/hse/food-kkportal/index.html

23.1 23.6 20ppb 37ppb 0.001ppm

( (FROZEN ) (FROZEN BOILED BABY CLAM MEAT AKEGAI) FROZEN BATTERED CHEESY ONION TWIGS

(AOZ

12

11

2.1×107/g

12 12 12 12 12 12 12 12 12 12 12

11 11 11 10 11 11 11 18 11 18 11

2,4-D

0.03ppm 0.02ppm 33g/g

( ( (FROZEN PEELED SHRIMP)

A0.002ppm 1.1×107/g

13g/ml E.coli

0.03 ppm

http://www.nihs.go.jp/hse/food-kkportal/index.html

12

FROZEN HEAD ON POTATO SHRIMP CLEAR WHITE PEACH JUICE CONCENTRATE (FRIED ONION)

11

12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12

11 11 11 11 10 6 11 11 11 11 11 11 11 11 11 11

2,4-D TBHQ

0.02ppm 0.03ppm 9g/g 14ppb pH 6.2

7 7.6×10 /g

PURPLE YUM COOKED TULINGAN SMOKED SHORT MACKEREL GURUKUMA SMOKED BANAK GUTTED SMOKED BANGUS SMOKED TILAPIA

3.7×107 /g

7 4.2×10 /g

1.1×107 /g

5 3.7×10 /g

5 8.6×10 /g

1.7×106 /g

5 2.6×10 /g

12 12 12 11 11 11

http://www.nihs.go.jp/hse/food-kkportal/index.html

SMOKED GALUNGGONG GUTTED FEMALE SMOKED GALUNGGONG, GUTTED MALE

0.0006 ppm 0.11g/kg

7 5.7×10 /g

12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12

11 11 11 11 11 6 6 11 11 6 11 6 6 11 11 11 11 6

1.2×106 /g 2.1ppm 0.2ppm 0.07ppm

3 5.7×10 /g

94ppb 1.6×105 /g

130ppb Cry1Ac 26ppb

E.coli

0.0007 ppm 0.0053g/kg 0.010 ppm

12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 6 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11 10 6

http://www.nihs.go.jp/hse/food-kkportal/index.html

DDT 3.34ppm 0.02ppm

6 4.5×10 /g

5

IQF PINEAPPLE CHUNKS

0.044g/kg 0.033g/kg 0.088g/kg 0.15ppm 1.9×10 /g 0.02ppm

FROZEN YAWARAKA EBI

0.0011 ppm TBHQ 0.046g/kg 6g/g 12 mg/kg

12 12 12 12 12 12 12 12 12 VINCOTTO ORIGINALE VINEGAR PIG VINCOTTO VINEGAR ACETO DI VINCOTTOVINCOTTO VINEGAR 62 62 11 6 11 11 11 6 6

http://www.nihs.go.jp/hse/food-kkportal/index.html

11.5 11.6

3.4×10 /g

24ppb 0.073g/kg 0.073g/kg 0.066g/kg

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