Risk Control And Controlmeasure Of Lactic Acid Bacteria For Foods

With the development of the food industry,the application range of microorganism for food is increasingly wide,and the related products of microorganism for food are continuously enriched,and the industrial scale is rapidly expanding.While the lactic acid bacteria products continue to develop,some scholars have conducted in-depth research on the potential risks of lactic acid bacteria in food,and proposed a series of problems such as the risk of drug resistance in lactic acid bacteria in food,and the production of biogenic amines in the metabolic process.Pay attention to it.The paper takes the potential risk of lactic acid bacteria for food as the starting point,and summarizes the research status of experts on the safety risks of lactic acid bacteria for food,the research status of food microbial management,and the research status of food safety wind risk assessment.Firstly,it summarizes the four aspects of lactic acid bacteria in food,and studies the characteristics of lactic acid bacteria in food.It proposes four characteristics of lactic acid bacteria safety risk,which are concealed,irreversible,persistent and complex.Secondly,through questionnaire survey,we can understand the current consumer awareness of the safety risks of lactic acid bacteria in food,and use PEST method to analyze the external risk factors based on lactic acid bacteria in food,namely,political,economic,social and technical factors.Analysis,a comprehensive understanding of the risk factors of lactic acid bacteria for food,and discusses the current status of risk management and control of lactic acid bacteria in China.On this basis,it analyzes a series of problems in the current risk control of lactic acid bacteria and its products in China,lack of scientific and effective risk control,and there is serious information asymmetry in the lactic acid bacteria and its products industry.Harsh testing.Finally,in view of the advanced experience of microbial management in developed countries and regions,four solutions and suggestions were proposed for the problem of discovery,and a risk prevention system for lactic acid bacteria for food was established.When new strains were approved,test items were increased,food knowledge was popularized,and food was promoted.With the social co-treatment of lactic acid bacteria,wewill establish a sound communication channel for lactic acid bacteria for food.