食品贮藏过程中的真菌毒素控制与防护技术探析  

Analysis of Fungal Toxin Control and Protection Techniques During Food Storage

作　　者：宋洪春 SONG Hongchun(Zaozhuang Market Supervision Comprehensive Service Center,Zaozhuang 277000,China)

机构地区：[1]枣庄市市场监管综合服务中心,山东枣庄277000

出　　处：《食品安全导刊》2025年第10期109-111,共3页China Food Safety Magazine

摘　　要：食品贮藏中的真菌毒素由霉菌在适宜环境下产生,并在多种食品中积累,对食品安全构成威胁。传统储藏方式难以有效抑制其生成或降解,而现代食品安全体系可依赖多层次控制与防护策略来降低风险。本文通过分析霉菌生长条件及毒素积累机制,探讨物理、化学、生物控制策略对毒素合成的抑制作用,研究智能包装、储藏设施优化及在线检测筛查在污染防护中的应用,并提出精准防控与智能化管理的技术方向,旨在提升食品储藏安全水平并推动相关防控技术发展。Fungal toxins in food storage are produced by fungi in suitable environments and accumulate in various foods,posing a threat to food safety.Traditional storage methods are difficult to effectively inhibit their generation or degradation,while modern food safety systems can rely on multi-level control and protection strategies to reduce risks.This article analyzes the growth conditions and toxin accumulation mechanisms of fungi,explores the inhibitory effects of physical,chemical,and biological control strategies on toxin synthesis,studies the application of intelligent packaging,storage facility optimization,and online detection screening in pollution prevention,and proposes technical directions for precise prevention and intelligent management,aiming to improve food storage safety and promote the development of related prevention and control technologies.

关 键 词：食品贮藏 真菌毒素 污染控制 智能防护 在线检测 

分 类 号：TS2[轻工技术与工程—食品科学与工程]