食品中常見真菌毒素類型與污染防控措施

摘 要：真菌毒素污染已成為危害食品安全的重要隱患。本文分析了食品中常見真菌毒素的種類、污染特點，重點探討了溫濕度、水活性、pH值、氣體組成等因素對真菌產(chǎn)毒的影響。在此基礎上，提出了控制貯藏溫濕度、調(diào)節(jié)食品水活性與酸堿度、改變氣體組成等防控措施，以期為真菌毒素污染治理提供參考。

關鍵詞：食品安全；真菌毒素；污染特性

Types of Common Mycotoxins in Food and Contamination Prevention and Control Measures

ZHANG Rui

（Maoming Institute for Food and Drug Control， Maoming 525000， China）

Abstract： Fungal toxin contamination has become an important hidden danger to food safety. This article analyzes the types and pollution characteristics of common fungal toxins in food， and focuses on exploring the effects of factors such as temperature and humidity， water activity， pH value， and gas composition on fungal toxin production. On this basis， prevention and control measures such as controlling storage temperature and humidity， adjusting food water activity and acidity， and changing gas composition were proposed to provide reference for the control of fungal toxin contamination.

Keywords： food safety; fungal toxins; pollution characteristics

食品安全問題一直是政府和公眾高度關注的話題。（剩余4561字）