Development of Korean Food-Chemical Ranking and
Scoring System (Food_CRS-Korea) and Its Application
to Prioritizing Food Toxic Chemicals Associated
with Environmental Pollutants
Authors
양지연 ; 장지영 ; 김수환 ; 김윤관 ; 이효민 ; 신동천 ; 임영욱
Citation
Environmental Health and Toxicology, Vol.25(1) : 41-55, 2010
food CRS ; environmental pollutants ; food transfer ; priority ; health risk
Abstract
The aims of this study were to develop the suitable “system software” in chemical ranking and scoring (CRS)
for the food hazardous chemicals associated with environmental emission and to suggest the priority lists of food
contamination by environmental-origined pollutants.
Study materials were selected with reference to the priority pollutants list for environment and food management
from domestic and foreign research and the number of study materials is 103 pollutants (18 heavy metals, 10
PBTs, 10 EDs, and 65 organic compounds). The Food-CRS-Korea system consisted of the environmental fate
model via multimedia, transfer environment to food model, and health risk assessment by contaminated food
intake. We have established that health risks of excess cancer risks, hazard quotients (HQs) by chronic toxicity
and HQs by reproductive toxicity convert to score, respectively. The creditable scoring system was designed to
consider uncertainty of quantitative risk assessment based on VOI (Value-Of-Information). The predictability
of the Food-CRS-Korea model was evaluated by comparing the presumable values and the measured ones of
the environmental media and foodstuffs.
The priority lists based on emissions with background-level-correction are 15 pollutants such as arsenic,
cadmium, and etc. The priority lists based on environmental monitoring date are 17 pollutants including DEHP,
TCDD, and so on. Consequently, we suggested the priority lists of 13 pollutants by considering the several emission
and exposure scenarios. According to the Food-CRS-Korea system, arsenics, cadmium, chromes, DEHP,
leads, and nickels have high health risk rates and reliable grades.