中国传统发酵食品安全风险控制管理探究——以酸汤子事件为例  

Research on the Safety Risk Control and Management of Chinese Traditional Fermented Food--Take the Sour Soup Incident as an Example

作　　者：唐丽 刘增然[1] 王霞 TANG Li;LIU Zengran;WANG Xia(Hebei University of Economics,School of Biological Science and Engineering,Shijiazhuang 050000,China)

机构地区：[1]河北经贸大学生物科学与工程学院,河北石家庄050000

出　　处：《食品安全导刊》2021年第32期44-47,共4页China Food Safety Magazine

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.

关 键 词：发酵食品 酸汤子 安全隐患 发展建议 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS201.3[轻工技术与工程—食品科学与工程]