食品中常见真菌毒素类型与污染防控措施

摘 要：真菌毒素污染已成为危害食品安全的重要隐患。本文分析了食品中常见真菌毒素的种类、污染特点，重点探讨了温湿度、水活性、pH值、气体组成等因素对真菌产毒的影响。在此基础上，提出了控制贮藏温湿度、调节食品水活性与酸碱度、改变气体组成等防控措施，以期为真菌毒素污染治理提供参考。

关键词：食品安全；真菌毒素；污染特性

Types of Common Mycotoxins in Food and Contamination Prevention and Control Measures

ZHANG Rui

（Maoming Institute for Food and Drug Control， Maoming 525000， China）

Abstract： Fungal toxin contamination has become an important hidden danger to food safety. This article analyzes the types and pollution characteristics of common fungal toxins in food， and focuses on exploring the effects of factors such as temperature and humidity， water activity， pH value， and gas composition on fungal toxin production. On this basis， prevention and control measures such as controlling storage temperature and humidity， adjusting food water activity and acidity， and changing gas composition were proposed to provide reference for the control of fungal toxin contamination.

Keywords： food safety; fungal toxins; pollution characteristics

食品安全问题一直是政府和公众高度关注的话题。（剩余4561字）