摘要
在我国中北部地区,由椰毒假单胞菌酵米面亚种引起的食物中毒事件频有发生,中毒食物多为变质的发酵玉米面制品、长时间泡发的木耳和变质的银耳等。然而近年来南方地区相关中毒案例显著增长,广东传统河粉等米面淀粉制品存在被椰毒假单胞菌污染的风险,其毒素的致死率较高,危害性强,受到全社会高度关注。本综述总结了椰毒假单胞菌酵米面亚种及其毒素米酵菌酸在理化、生化、检测技术、污染状况及影响因素的最新研究进展,并对鲜湿米粉中毒事件作出思考,为后续的相关研究提供理论基础。
In North Central China,food poisoning incidents caused by the fermentation of Pseudomonas cocovenenans subsp.farinofermentans frequently occur,which included some foods such as spoiled fermented corn flour products,long-term soaking fungus,spoiled white fungus and so on.However,poisoning cases have increased significantly in South China in recent years.Starch products,like traditional rice noodles,in Guangdong have been at risk of being contaminated by these harmful bacteria whose toxin has high morbidity and fatality rate,so it has received widespread attention from society.This review did not only summarize the latest research progress in the physical and chemical,biochemical,detection technology,pollution status and influencing factors of Pseudomonas cocovenenans subsp.farinofermentans as well as its toxin,but also deeply considered the poisoning of fresh wet rice noodles,to provide a theoretical basis for subsequent related research.
作者
郭颖希
梅灿辉
阮征
李汴生
Guo Yingxi;Mei Canhui;Ruan Zheng;Li Biansheng(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640;Zhuhai Food and Drug(Medical Device)Evaluation and Certification Center,Zhuhai 519000)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第1期196-202,共7页
Journal of the Chinese Cereals and Oils Association
基金
广东省重点领域研发计划项目(2019B020212002)
广东省药品监督管理局科技创新项目(201906)。
关键词
椰毒假单胞菌酵米面亚种
米酵菌酸
食物中毒
Pseudomonas cocovenenans subsp.Farinofermentans
bongkrekic acid
food poisoning
