新型低胆固醇发酵香肠的毒性分析

Toxicological Test on Novel Low Cholesterol Fermented Sausage

目的对新型低胆固醇发酵香肠进行安全性评价。方法依据GB15193-2003《食品安全性毒理学评价程序和方法》,对低胆固醇发酵香肠进行第一、二阶段的食品毒理学试验,包括急性毒性试验、小鼠骨髓细胞微核试验、小鼠精子畸形试验、Ames试验和30 d喂养试验。结果新型低胆固醇发酵香肠对小鼠毒性极微或无毒性;小鼠骨髓细胞微核试验、小鼠精子畸形试验和Ames试验结果均为阴性;30 d喂养试验表明,对Wistar大鼠各项指标均无明显影响。结论新型低胆固醇发酵香肠属实际无毒级,未见任何遗传毒性作用。

Objective To evaluated the safety of novel low cholesterol fermented sausage.Methods Toxicological test was performed on novel low cholesterol fermented sausage according to the requirements in Food Security Toxocology Evaluation Procedures and Methods（GB15193-2003）,including acute toxicity test,mouse bone marrow cell micronucleolus test,mouse sperm deformity test,Ames test and 30-day-feeding trial in rats.Results The novel low cholesterol fermented sausage showed mild or no toxicity to mice.All the results of mouse bone marrow cell micronucleolus test,mouse sperm deformity test and Ames test were negative.The 30-day-feeding trial showed no significant effect of the sausage on various indexes of Wister rats.Conclusion The novel low cholesterol fermented sausage was a product at actual non-toxic level,which showed no any genetic toxicity.