食用菌污染因素分析及风险评估研究进展

Research progress on factors analysis and risk assessment of pollution in edible fungi

中文关键词:  食用菌  污染防控  风险评估

英文关键词:edible fungi  pollution prevention and control  risk assessment

中文摘要:

      食用菌富含多种人体必需的营养成分和活性物质, 经常食用对增强体质、优化膳食结构、均衡营养及调节人体功能都十分有利。但是栽培或加工过程中的管理不当可能导致食用菌中农药、重金属、二氧化硫等有害物质超标, 不仅会对消费者健康造成潜在危害, 还会使消费者产生对食用菌安全问题的担忧和恐慌。为保证食用安全, 避免农药残留、重金属超标及二氧化硫污染对我国食用菌行业的影响, 针对食用菌安全性评价因素进行风险评估及预测, 对食用菌栽培管理具有重大指导意义。因此本文综述了食用菌的污染来源、防控措施, 并对其风险评估进行探讨, 为促进食用菌行业安全生产提供有利支持, 为其产业的良好发展提供理论依据。

英文摘要:

      Edible fungi are rich in various essential nutrients and active substances for human body. Regular consumption of edible fungi is very beneficial to enhancing physical fitness, optimizing dietary structure, balancing nutrition and regulating human body functions. However, improper management during cultivation or processing may lead to excessive levels of pesticides, heavy metals, sulfur dioxide and other harmful substances in edible fungi, which will not only cause potential harm to consumers’ health, but also make consumers worry and panic about the safety of edible fungi. Risk assessment and prediction for edible fungi safety evaluation factors are of great guiding significance for edible fungi cultivation and management in order to ensure food safety and avoid the influence of pesticide residues, excessive heavy metals and sulfur dioxide pollution on edible fungi industry in China. Therefore, this paper summarized the pollution sources, prevention and control measures of edible fungi, and discussed the risk assessment, which provides supports for promoting the safe production and theoretical basis for good development.