2019—2024年全球进出口食用香辛料及其调味粉微生物污染风险分析  

Risk analysis of microbial contamination in food spices and seasoning powders based on global imports and exports from 2019 to 2024

作　　者：唐晓阳 TANG Xiaoyang(Central Research Institute,MasterKong Holding,Shanghai 201103,China;Shanghai Kangshi Food Science and Technology Co.,Ltd.,Shanghai 201103,China)

机构地区：[1]康师傅控股中央研究所,上海201103 [2]上海康识食品科技有限公司,上海201103

出　　处：《生物加工过程》2025年第2期233-240,共8页Chinese Journal of Bioprocess Engineering

基　　金：上海市工程技术研究中心项目(19DZ2251500)。

摘　　要：食品工业中香辛料及其调味粉的微生物污染和重要食源性致病菌、腐败菌的残留给公共卫生和食品安全带来持续挑战。本研究追溯了自2019年1月到2024年4月全球重要的进出口食品香辛料及其调味粉微生物风险数据(包括官方发布的召回、超标、通报以及舆情事件),通过统计分析描述了香辛料中微生物输入风险及污染特征。2019—2024年45种香辛料及调味粉微生物污染相关通报案例达1287件,进口通报国家主要是美国、德国、西班牙和澳大利亚,被通报产地涉及国家有52个,其中主要的安全事件涉及沙门氏菌(Salmonella)(918件)等食源性致病菌、腐败菌引起的微生物超标(933件)和香辛料腐烂变质(354件)。食品香辛料及其调味粉有较高水平的微生物残留,沙门氏菌和蜡样芽孢杆菌污染水平较高,在随后的运输和加工过程中有致病风险或腐败风险,建议加强对香辛料微生物分布及安全品质风险的研究,这将有助于食品工业从业者进行配方和工艺设计,并进一步助力质量安全监管。Microbial contamination and residues of foodborne pathogenic and spoilage microorganisms in spices and seasoning powders pose a continuous challenge in food industry due to public health and food safety.Herein,we collected the global microbial risk data of key food spices and seasoning powders with regards to the imports and exports from January 2019 to April 2024.Based on the related official recalls,exceedances,notifications,and public incidents,we analyzed the microbial input risks and contamination characteristics in spices.During this period,over 1287 incidents of microbial contamination were reported to be associated with 45 types of spices and seasoning powders.Most incidents of such contamination were declared by the import agencies in the United States,Germany,Spain,and Australia,with contaminated products originating from 52 different countries.Major safety issues involved the presence of foodborne pathogens such as Salmonella(918 incidents),microbial exceedances due to spoilage bacteria(933 incidents),and spice deterioration(354 incidents).The significant levels of microbial residues in spices and seasoning powders,particularly high contamination levels of Salmonella and Bacillus cereus,could bring additional risks of pathogenicity or spoilage during subsequent transportation and processing.Further research on the microbial distribution and risks associated with spices is highly recommended due to the significance for food industry formulation and industrial design,which can ultimately strengthen quality and safety regulatory oversight.

关 键 词：香辛料 微生物污染风险 食源性致病菌 风险监测 食品安全 

分 类 号：TS201.3[轻工技术与工程—食品科学] R155.3[轻工技术与工程—食品科学与工程] Q939.9[医药卫生—营养与食品卫生学]