酵母产品风险因子识别及检测

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中图分类号 S-3 文献标识码A 文章编号 1007-7731（2025）09-0108-03

DOI号 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

酵母产业作为高新技术生物产业之一，影响范围较大，目前，已基本实现酵母全部成分的综合利用，但部分产品在发酵过程中存在不确定性，引入的杂菌会对产品的安全性、质量特性及后期应用的风味特性等造成影响。（剩余3398字）