小麦粉真菌毒素污染、国内外限量标准与防控研究进展

Research progress on fungal toxins pollution of wheat flour, limit standard and control at home and abroad

中文关键词:  小麦粉  真菌毒素  污染状况  防控策略

英文关键词:wheat flour  fungal toxins  pollution situation  prevention and control strategies

中文摘要:

      小麦作为全球粮食体系的基石, 其衍生产品小麦粉不仅是人类日常膳食的重要组成部分, 也是维持全球粮食安全的关键要素。然而, 近年来, 小麦粉中真菌毒素的频发污染已成为食品安全领域的重大挑战, 对食品安全和人类健康构成了重大威胁。?小麦粉中主要真菌毒素的类型包括脱氧雪腐镰刀菌烯醇、黄曲霉毒素、玉米赤霉烯酮等, 以脱氧雪腐镰刀菌烯醇的污染情况最为突出, 但目前国内外相关限量标准存在一定差异?。本研究旨在全面综述小麦粉中主要真菌毒素的类型、污染现状, 通过对比国内外相关限量标准可以发现不同国家和地区对食品安全风险的评估与管理策略也不同。在以上内容分析探讨基础上提出了综合性的防控策略, 旨在为小麦粉的安全生产、加工及消费提供科学指导与技术支持。

英文摘要:

      As the cornerstone of the global food system, wheat flour, a derivative product of limited wheat in various countries, is not only an important component of human daily diet, but also a key element in maintaining global food security. However, in recent years, the frequent contamination of fungal toxins in wheat flour has become a major challenge in the field of food safety, posing a significant threat to food safety and human health. The main types of fungal toxins in wheat flour include deoxynivalenol, aflatoxin, zearalenone, etc. The contamination of deoxynivalenol is the most prominent, but there are certain differences in the relevant limit standards at home and abroad. This study aimed to comprehensively review the types and contamination status of major fungal toxins in wheat flour. By comparing relevant limit standards at home and abroad, it could be found that different countries and regions had different assessment and management strategies for food safety risks. Based on the analysis and discussion of the above content, a comprehensive prevention and control strategy is proposed, aiming to provide scientific guidance and technical support for the safe production, processing, and consumption of wheat flour.