发酵食品工业中的生物安全性评价  

Biosafety Evaluation in the Fermented Food Industry

作　　者：黄晓棠 于宏伟[1] 郭润芳[1] HUANG Xiao-tang;YU Hong-wei;GUO Run-fang(College of Food Science and Technology,Agricultural University of Hebei,Baoding 071000,China)

机构地区：[1]河北农业大学食品科技学院

出　　处：《食品工业科技》2020年第4期356-360,367,共6页Science and Technology of Food Industry

基　　金：河北省教育厅重点项目(ZD2017040);河北省科技计划(17227117D-03)

摘　　要：发酵食品因其具有促进肠内营养吸收和消化道健康的有益生理功能而深受大众喜爱。然而发酵食品是经发酵菌株代谢而制成的,发酵菌株的安全性、有害代谢产物、杂菌污染等因素直接影响到发酵食品的安全性,发酵食品工业也因此面临着食品安全问题的挑战。本文对发酵食品工业中存在的安全性问题、生物安全性评价以及未来的展望等进行论述,旨在让人们了解发酵食品可能存在的安全风险以及如何进行安全性评价,这对于提高人们食品安全意识,保证发酵食品安全生产,消除安全隐患有重要意义。Fermented foods are very popular due to their beneficial physiological functions of promoting intestinal nutrient absorption and digestive health.However,fermented foods are prepared by fermented strains,the safety of the fermented food are influenced dramatically by the fermented strains,harmful metabolites,and contamination of the pathogenic organism. The fermented food industry is therefore facing the challenge of food safety.The food safety problems,biosafety evaluation and future prospects in the fermented food industry are discussed.It aims to make people know the possible safety risks of fermented foods and how to carry out safety evaluation,this is of great significance for increasing safety awareness,ensuring the safe production of fermented foods,and eliminating safety risks.

关 键 词：发酵食品 食品安全 生物安全性 安全性评价 

分 类 号：TS201.6[轻工技术与工程—食品科学]