发酵调味品中黄曲霉毒素控制技术的应用研究  

Study on the Application of Aflatoxin Control Technology in Fermented Condiments

作　　者：游俊贤 YOU Junxian(Guangzhou Food and Drug Review Center,Guangzhou 510410,China)

机构地区：[1]广州市食品药品审评中心,广东广州510410

出　　处：《食品安全导刊》2023年第13期183-185,共3页China Food Safety Magazine

摘　　要：食品安全关系人们的身体健康,影响市场秩序、社会舆论与社会运行的稳定,发酵调味品属于食品范畴。发酵调味品生产各环节不规范,则会出现高含量黄曲霉毒素问题,对人体健康有不良影响。本文从发酵调味品的原料选择与把控、各项检测技术的应用等方面研究控制发酵调味品中黄曲霉毒素含量的方法,以期为相关人员提供参考。Food safety is related to people’s health and affects market order,public opinion and stability of social operation.Fermented condiments belong to the category of food.If the production of fermented condiments is not standardized,there will be high content of aflatoxin,which has a negative impact on human health.This paper studies methods for controlling the content of aflatoxin in fermented condiments from the aspects of the selection and control of raw materials,the application of various detection technologies,etc.,in order to provide reference for relevant personnel.

关 键 词：发酵调味品 黄曲霉毒素 控制 应用 

分 类 号：TS264[轻工技术与工程—发酵工程]