发酵食品的安全性及其监控

Fermented Foods Safety and Its Monitoring

该文论述了发酵食品的安全性及其影响因素,如发酵原料;发酵方法;生产容器、包装袋、加工环境及添加物;发酵生产自身副产物;发酵产品中存在不良微生物;废弃物;转基因技术等。根据上述因素加强发酵食品生产监控,建立行之有效的措施,使其具有较高的食用安全性和更加广阔的前景。

This paper deal with fermented foods s afety and the affecting factors, such as raw materials, fermentation methods, processing containers, packages, processing conditions, by - products from fermentation itself, undesirable microorganisms existing in fermented products, wastes, and transgenic technology. According to the factors mentioned above, the monitoring of fermented foods production should be strengthened, and effective strategies should be established to ensure a high-level safety of fermented foods for consumption and their development in the future.