Health risk assessment of 6-benzylaminopurine residue in bean sprouts

The health risk of 6-benzylaminopurine (6-BA) used as additive in the processing of bean sprouts has been controversial among the regulation departments, experts and the public in recent years. However, there are only few systemic risk assessment reports published. To recognize the 6-BA exposure risk to consumers, the assessment was conducted in this study using the point evaluation method based on abundant concentration data from surveillance and judgment documents in China. The results showed the average risk quotient was 0.001, and the 97.5 percentile was within 0.001-0.003 for general population in recent years (scenario I). In the scenario II, the use of 6-BA in bean sprouts processing was assumed to be widespread and the average risk quotient was within 0.001-0.003, and the 97.5 percentile was within 0.003-0.006. In the overestimated scenario (III) where the residues in bean sprouts were extremely high, the average risk quotient was within 0.011-0.025, and the 97.5 percentile was within 0.02-0.055. If there are 6-BA residues in all vegetables and fruits (scenario IV) the average risk quotient and 97.5 percentile were within 0.007-0.020 and 0.012-0.031, respectively. Therefore, the health risk of 6-BA to consumers is really low. Concerning the technical necessary of 6-BA in bean sprout processing and its relative high safety, the re-permission and the establishment of the guideline for 6-BA applied in bean sprouts processing were suggested. In the meantime, from our study the maximum residue standard may be recommended to set at 0.2 mg/kg.