传统发酵食品营养保健功能与质量安全评价

Assessment of Health Benefits,Quality and Safety of Traditional Fermented Foods:A Review

传统发酵食品对人体有抗氧化、降血脂﹑提高免疫力、抑制肿瘤﹑延缓衰老﹑防止肠胃疾病等保健作用。由于世界传统发酵食品总体工业化水平不高,在产品的生产过程中,较多依赖人的经验与知识,产品质量不稳定,安全隐患较多。因此,传统发酵食品的安全控制十分重要。通过对传统发酵食品的分类﹑保健功能﹑安全风险及评价的文献回顾,提出了传统发酵食品质量安全性的评价与风险识别是控制食品质量安全的前提。现代微生物风险评估技术(microbiological risk assessment)是目前应用最广泛的评价手段之一。它通过目标陈述﹑危害识别﹑暴露评估﹑危害特征描述﹑风险特征描述5个阶段对微生物的安全性进行评价,为避免食品安全隐患,控制食品质量安全提供了有效且科学的方法。

Fermentation,an old and economical method to produce and preserve foods,is widely used all over the world.Fermented foods make an important contribution to human health.With the development of fermentation technology,the safety of fermented foods has gain extensive attention.This article provides a review of the classification of fermented foods and the assessment of their health benefits,quality and safety.Modern microbiological risk assessment（MRA） is one of the extensively used techniques for target statement,hazard identification,exposure assessment,hazard characterization and risk characterization and allows to evaluate the food safety of fermented foods in a more reliable and consistent way.