摘要
综述腐乳在其生产原料、微生物污染、菌种、红曲辅料、生产用水、食用期间等方面存在的安全隐患;对发酵食品的工业用菌可能造成的安全问题、红曲辅料中桔霉素残留及腐乳中红曲霉产桔霉素等安全性问题进行具体阐述,为腐乳的安全性研究提供理论依据和实践基础。
The article summarized safety hiding risk of sufu, such as raw materials,microorganism contamination,production strains,red kojic rice powder supplementary materials,operative water,course of edible and other security issues. To provided a detailed review on the the safety of mucor species, citrinin residues and Monascus production citrinin exsited in sufu, for the safety of fermented bean curd provide a theoretical basis for research and practice basis.
出处
《食品研究与开发》
CAS
北大核心
2009年第4期156-160,共5页
Food Research and Development
关键词
腐乳
菌种
微生物污染
红曲霉
安全隐患
sufu
production strains
microorganism contamination
monascus
safety hiding risk
