酵母產(chǎn)品風(fēng)險(xiǎn)因子識(shí)別及檢測

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中圖分類號(hào) S-3 文獻(xiàn)標(biāo)識(shí)碼A 文章編號(hào) 1007-7731（2025）09-0108-03

DOI號(hào) 10.16377/j.cnki.issn1007-7731.2025.09.023

AbstractTo understand the risk factors in yeast products，brewing yeast and high-active dryyeast products sold in marketwereselected.Afishbonediagram wasused toidentifyandanalyzepotential risk factors，andpathogenic microorganisms as wellas heavymetals （totalarsenicand lead）were measured.Theresultsshowed thatthe mainrisks in yeast products were associated with rawmaterials，fermentation，and production processes.Nolpathogenic microorganisms，including Staphylococcs aureus，Salmonella，or Listeria monocytogenes，weredetected inanyofthe tested products.The total arsenic and lead contents in the products were consistently low，complying with safety standards，and exhibiteda year-on-yeardecreasing trend，with no leadresidues were detected in yeast extracts，yeast based compound seasonings，etc.These findings indicate that yeast products have a high safety profile.

Keywordsyeast products; risk factors; fishbone diagrams; pathogenic bacteria; heavy metals

酵母產(chǎn)業(yè)作為高新技術(shù)生物產(chǎn)業(yè)之一，影響范圍較大，目前，已基本實(shí)現(xiàn)酵母全部成分的綜合利用，但部分產(chǎn)品在發(fā)酵過程中存在不確定性，引入的雜菌會(huì)對(duì)產(chǎn)品的安全性、質(zhì)量特性及后期應(yīng)用的風(fēng)味特性等造成影響。（剩余3398字）