摘要
发酵食品是中国传统食品之一,也是我国具有特色的传统食品之一。随着社会的不断发展,人们对发酵食品的需求量日益增长,酸汤子事件发生后,国内对于传统发酵食品的安全性关注度持续升高。本文对传统发酵食品进行相应的分析,找到其存在的问题。以酸汤子事件为出发点,探讨我国传统发酵食品在发酵加工过程中存在的安全隐患等,并就其现状从不同社会角度提出监管与发展建议。
Fermented food is one of the traditional foods in my country,and it is also one of the traditional foods with characteristics in our country.With the continuous development of society,people’s demand for fermented food is increasing.After the sour soup incident,domestic attention to the safety of traditional fermented food continues to increase.This article analyzes the traditional fermented food and finds its problems.Taking the Suantangzi incident as the starting point,we will discuss the hidden safety hazards of traditional fermented foods in our country during the fermentation process,and put forward supervision and development suggestions from different social angles on the status quo.
作者
唐丽
刘增然
王霞
TANG Li;LIU Zengran;WANG Xia(Hebei University of Economics,School of Biological Science and Engineering,Shijiazhuang 050000,China)
出处
《食品安全导刊》
2021年第32期44-47,共4页
China Food Safety Magazine
关键词
发酵食品
酸汤子
安全隐患
发展建议
fermented food
sour soup
safety hazards
development suggestions