淀粉质传统发酵食品安全性研究进展

Research Progress on the Safety of Starchy Traditional Fermented Foods

淀粉质传统发酵食品历史悠久,风味独特,具有促进肠道营养吸收、提高人体免疫力等有益生理功能,深受大众喜爱。本文从淀粉质传统发酵食品的原辅料、制作工艺、发酵技术和微生物杂菌污染等方面分析了淀粉质传统发酵食品存在的安全性问题,并以“酸汤子”中毒事件为例,对引发中毒的椰毒假单胞菌及其产生的米酵菌酸进行分析,并针对这些问题提出了建立完整健全的食品安全监控体系,有效预防食物中毒事件的发生,使淀粉质传统发酵食品具有食用安全与良好的发展前景。

Starch traditional fermented food has a long history and unique flavor. It has beneficial physiological functions such as promoting intestinal nutrition absorption and improving human immunity. It is deeply loved by the public. In this paper, the safety problems of starch traditional fermented food were analyzed from the aspects of raw materials, processing technology, fermentation technology and microbial contamination, Taking the case of "sour soup" poisoning as an example, the paper explained the Pseudomonas cocotoxin causing poisoning and the rice yeast acid produced by Pseudomonas cocotoxin. In view of these problems, it proposed to establish a complete and sound food safety monitoring system, effectively prevent the occurrence of food poisoning, so as to make traditional starch fermented food have edible safety and good development prospects.