食品加工中产毒真菌的检测与防治策略

Abstract： Mycotoxin contamination in food processing is an important problem that threatens food safety and human health， and its root cause lies in the reproduction and metabolism of toxin-producing fungi in raw materials， processing environment， storage and transportation. Based on the analysis of the pollution sources of toxin-producing fungi and the actual food production， this paper systematically discusses the applicability of microbial detection technology and the practical path of prevention and control strategies， and proposes a comprehensive solution based on the whole chain risk management and control， so as to provide technical reference for the precise prevention and control of mycotoxins in the food industry.

Keywords： food processing; toxin-producing fungi; microbial detection; control strategy

真菌毒素是由曲霉属（Aspergillus）、青霉属（Penicillium）等产毒真菌产生的次生代谢产物，具有强毒性和蓄积性，易通过污染谷物、坚果、乳制品等食品危害人体健康。（剩余4664字）