复合调味料中霉菌毒素的风险控制

Risk Control of Mycotoxins in Compound Seasonings

霉菌毒素是霉菌在生长繁殖过程中产生的有毒次级代谢产物,在极低的剂量时便可导致多种人类疾病发生,且具有致癌性,直接威胁到人类健康。复合调味料种类繁多,原物料复杂,生产工艺多样,易受霉菌污染,存在较高的霉菌毒素污染风险。介绍了复合调味料中主要的霉菌毒素种类,调研了复合调味料从原物料端到成品端可能存在的霉菌毒素风险因素。与此同时,提出了优化原物料的风险控制,降低生产过程的污染风险,推进快速检测技术,完善HACCP管理体系和法规标准4个方面的霉菌毒素风险控制对策,这对复合调味料品质的提升和消费者健康的保障具有十分重要的意义。

Mycotoxins are toxic secondary metabolites produced by molds during growth and reproduction.They can cause a variety of human diseases,even have carcinogenicity at very low doses,and directly threaten human health.There are a great variety of compound seasonings,the raw materials are complex,the production technology is diverse,and they are easy to be contaminated by molds and there's a high risk of mycotoxin contamination.The main mycotoxin types in compound seasonings are introduced and the possible risk factors of mycotoxin from raw materials to finished products are investigated.At the same time,the risk control countermeasures for mycotoxins from four aspects such as optimizing the risk control of raw materials,reducing the pollution risk in the production process,promoting the rapid detection technology,perfecting the HACCP management system and the regulations and standards are put forward,which is of great significance for improving the quality of compound seasonings and protecting consumers'health.