Discussion on the Risk Points of Producing Bongkrekic Acid in Fresh Wet Rice Noodles and Vermicelli

MEI Canhui; LI Biansheng; RUAN Zheng; GUO Yingxi

doi:10.13386/j.issn1002-0306.2021050069

Volume 43 Issue 6

Mar. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(6): 460-466. > DOI: 10.13386/j.issn1002-0306.2021050069

MEI Canhui, LI Biansheng, RUAN Zheng, et al. Discussion on the Risk Points of Producing Bongkrekic Acid in Fresh Wet Rice Noodles and Vermicelli[J]. Science and Technology of Food Industry, 2022, 43(6): 460−466. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050069.

Citation:

PDF (2620 KB)

Discussion on the Risk Points of Producing Bongkrekic Acid in Fresh Wet Rice Noodles and Vermicelli

1.
Zhuhai Food and Drug (Medical Device) Evaluation and Certification Center, Zhuhai 519000, China
2.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

More Information

Received Date: May 11, 2021
Available Online: January 04, 2022

Graphical Abstract

Abstract

Abstract

In view of the bongkrekic acid poisoning incidents in recent years caused by the contamination of fresh wet rice noodles and vermicelli by Pseudomonas cocovenenans subsp. farino fermentans, combined with the latest research reports and production practice, this paper comprehensively discusses the risk points of raw materials and additives, technology, environment and personnel in the production process for the first time, then proposes countermeasures and suggestions, in order to reduce food safety risk to the maximum extent possible.
- wet rice noodles,
- wet vermicelli,
- bongkrekic acid,
- risk

FullText(HTML)

References (60)

References

[1]	王海燕, 宋曼丹, 王建, 等. 广东省首起米粉米酵菌酸中毒病原菌鉴定研究[J]. 中国食品卫生杂志,2019,31(4):394−398. [WANG H Y, SONG M D, WANG J, et al. Identification of the pathogen in rice noodles in relation to food poisoning caused by bongkrekic acid in Guangdong province[J]. Chinese Journal of Food Hygiene,2019,31(4):394−398.
[2]	苏嘉妮, 杨丹婷, 李婉珊, 等. 2018年广东省米面制品、淀粉及其制品中椰毒假单胞菌酵米面亚种的调查分析[J]. 食品安全质量检测学报,2019,10(13):4112−4118. [SU J N, YANG D T, LI W S, et al. Investigation and analysis of Pseudomonas cocovenenans subsp. farino fermentans from rice flour products and starch and its products in Guangdong province in 2018[J]. Journal of Food Safety and Quality,2019,10(13):4112−4118. doi: 10.3969/j.issn.2095-0381.2019.13.014
[3]	LI J H, ZHOU L, LONG C Y, et al. An investigation of bongkrekic acid poisoning caused by consumption of a nonfermented rice noodle product without noticeable signs of spoilage[J]. Journal of Food Protection,2019,82(10):1650−1654. doi: 10.4315/0362-028X.JFP-19-121
[4]	彭子欣, 李凤琴. 唐菖蒲伯克霍尔德菌米酵菌酸生物合成机制[J]. 卫生研究,2020,49(2):336−338. [PENG Z X, LI F Q. Biosynthetic mechanism of bongkrekic acid from Burkholderia gladioli[J]. Journal of Hygiene Research,2020,49(2):336−338.
[5]	ANWAR M, KASPER A, STECK A R, et al. Bongkrekic acid—a review of a lesser-known mitochondrial toxin[J]. Journal of Medical Toxicology,2017,13(2):173−179. doi: 10.1007/s13181-016-0577-1
[6]	王笃圣. 黄曲霉毒素的毒性及其致癌作用[J]. 天津医药肿瘤学附刊,1979(3):160−166. [WANG D S. Toxicity and carcinogenesis of aflatoxin[J]. Oncology Supplement Journal of Tianjin Medicine,1979(3):160−166.
[7]	韩驰, 徐勇, 施瑞丽, 等. 米酵菌酸的毒性研究[J]. 卫生毒理学杂志,1988,2(4):234−236. [HAN C, XU Y, SHI R L, et al. Study on the toxicity of bongkrekic acid[J]. Journal of Toxicology,1988,2(4):234−236.
[8]	胡文娟, 陈晓明, 王玉华, 等. 酵米面黄杆菌毒素A的提纯及鉴定[J]. 卫生研究,1984,13(4):34−37. [HU W J, CHEN X M, WANG Y H, et al. Purification and identification of flavtoxin A[J]. Journal of Hygiene Research,1984,13(4):34−37.
[9]	HU W J, CHEN X M, MENG H D, et al. Fermented corn flour poisoning in rural areas of China Ⅲ. Isolation and identification of main toxin produced by causal microorganisms[J]. Biomedical and Environmental Sciences,1989,2(1):65−71.
[10]	王静, 刘秀梅. 糖对椰酵假单胞菌产毒性能的影响研究[J]. 卫生研究,1996,25(4):237−239. [WANG J, LIU X M. Effect of sugar on the toxigenicity of Pseudomonas cocovenenans subsp. farinofermentans[J]. Journal of Hygiene Research,1996,25(4):237−239.
[11]	广东省卫生健康委员会. DBS 44/012-2019 广东省食品安全地方标准湿米粉[S]. Health Commission of Guangdong Province. DBS 44/012-2019 Guangdong provincial food safety standard: Wet rice noodles[S].
[12]	中华人民共和国国家卫生和计划生育委员会. GB 2713-2015 食品安全国家标准淀粉制品[S]. 北京: 中国标准出版社, 2015. National Health and Family Planning Commission of the People’s Republic of China. GB 2713-2015 National food safety standard: Starch products[S]. Beijing: China Standards Press, 2015.
[13]	阮征, 梁兰兰, 杨洋. 添加几种淀粉对鲜河粉品质的影响[J]. 郑州工程学院学报,2003,24(4):46−48. [RUAN Z, LIANG L L, YANG Y. Effect of several kinds of starch on the quality of fresh hefen[J]. Journal of Zhengzhou Institute of Technology,2003,24(4):46−48.
[14]	高建华, 宁正祥, 秦燕. 不同添加物对改善即食河粉汤汁浑浊度的效果[J]. 广州食品工业科技,2000,16(1):40−42. [GAO J H, NING Z X, QIN Y. Effect of different additives on the soup turbidity of instant hefen noodles[J]. Guangzhou Food Science and Tenology,2000,16(1):40−42.
[15]	严勇强. 湿态方便河粉品质改良以及保鲜技术研究[D]. 广州: 华南理工大学, 2013. YAN Y Q. Study on the quality improvement and preservation technology of wet and ready-to-eat hefen[D]. Guangzhou: South China University of Technology, 2013.
[16]	陈荣桥, 陈汉金, 胡均鹏, 等. 米和食用淀粉中椰毒假单胞菌米面亚种污染调查与风险分析[J]. 现代食品科技,2021,37(1):1−7. [CHEN R Q, CHEN H J, HU J P, et al. Investigation and risk analysis of Pseudomonas cocovenenans subsp. farinofermentans from rice and edible starch[J]. Modern Food Science and Technology,2021,37(1):1−7.
[17]	刘秀梅. 我国椰毒假单胞菌酵米面亚种食物中毒流行趋势浅析[J]. 中华预防医学杂志,1996,30(6):372−374. [LIU X M. Analysis on the epidemic trend of food poisoning by Pseudomonas cocovenenans subsp. farinofermentans in China[J]. China Journal of Preventive Medicine,1996,30(6):372−374.
[18]	孟昭赫, 刘秀梅, 王淑真, 等. 椰毒假单胞菌酵米面亚种食物中毒病原及预防的研究[J]. 医学研究通讯,1997,26(12):10−11. [MENG Z H, LIU X M, WANG S Z, et al. Study on the pathogens and prevention of food poisoning by Pseudomonas cocovenenans subsp. farinofermentans[J]. Journal of Medical Research,1997,26(12):10−11.
[19]	孟昭赫, 王夏. 实验室中影响酵米面黄杆菌产毒因素的研究[J]. 中华预防医学杂志,1987,21(2):80−82. [MENG Z H, WANG X. Laboratory studies on the factors affecting toxigenicity of Flavobacterium farinofermentans nov. sp J]. Chinese Journal of Preventive Medicine,1987,21(2):80−82.
[20]	孟昭赫, 苏翠华, 李兆普, 等. 酵米面黄杆菌与椰毒假单胞菌的对比研究[J]. 卫生研究,1987,16(6):17−22. [MENG Z H, SU C H, LI Z P, et al. A comparative study on Flavobacterum farinofermentans nov. sp. and Pseudomonas cocovenenans[J]. Journal of Hygiene Research,1987,16(6):17−22.
[21]	赵乃昕. 酵米面中毒病原菌——椰毒假单胞菌[J]. 潍坊医学院学报,1990,12(1):1−9. [ZHAO N X. Pathogenic bacteria of fermented corn flour poisoning—Pseudomonas cocovenenans[J]. Journal of Weifang Medicinae College,1990,12(1):1−9.
[22]	ZHAO X X, CHEN J Y, WANG Z Y, et al. Burkholderia gladioli causes bacterial internal browning in sweet potato of China[J]. Australasian Plant Pathology,2020,49(2):191−199. doi: 10.1007/s13313-020-00691-y
[23]	梁兰兰, 赵志敏, 吴军辉, 等. 稻谷储存时间及品种对米排粉品质影响机理研究[J]. 华南理工大学学报(自然科学版),2010,38(4):65−70, 96. [LIANG L L, ZHAO Z M, WU J H, et al. Effect of ageing time of paddy on quality characteristics of rice noodles[J]. Journal of South China University of Technology (Natural Science Edition),2010,38(4):65−70, 96.
[24]	张玉荣, 王游游, 刘敬婉. 稻谷的陈化对其米粉制品品质的影响[J]. 河南工业大学学报(自然科学版),2018,39(5):1−7. [ZHANG Y R, WANG Y Y, LIU J W. Effect of accelerated aging on the quality of rice noodles[J]. Journal of Henan University of Technology (Natural Science Edition),2018,39(5):1−7.
[25]	严全鸿, 周建湘, 李洪洲, 等. 黄曲霉菌与其周围拮抗菌的相互作用[C]//中国毒理学会第六届全国毒理学大会论文摘要. 北京: 中国药理学与毒理学杂志编辑部, 2013: 61. YAN Q H, ZHOU J X, LI H Z, et al. Interaction between Aspergillus flavus and its peripheral antagonists[C]// Chinese Society of Toxicology, Abstracts of the 6th National Congress of Toxicology. Beijing: Editorial Department of Chinese Journal of Pharmacology and Toxicology, 2013: 61.
[26]	MROZIK A, HUPERT-KOCUREK K, ŁABUZEK S. Lipases of genera Pseudomonas and Burkholderia and their applications in biotechnology[J]. Postepy Mikrobiologii,2006,45(1):19−26.
[27]	KAMARUZAMAN A L B. Identification of lipase-producing thermophilic bacteria isolated from hot springs in Malaysia[D]. Negeri Selangor: Universiti Putra Malaysia, 2008.
[28]	ZHAO N X, QU C F, WANG E T, et al. Phylogenetic evidence for the transfer of Pseudomonas cocovenenans (van Damme et al. 1960) to the genus Burkholderia as Burkholderia cocovenenans (van Damme et al. 1960) comb. nov.[J]. International Journal of Systematic Bacteriology,1995,45(3):600−603. doi: 10.1099/00207713-45-3-600
[29]	中华人民共和国农业部. NY/T 230-2006 椰子油[S]. 北京: 中国标准出版社, 2006. Ministry of Agriculture of the People’s Republic of China. NY/T 230-2006 Coconut oil[S]. Beijing: China Standards Press, 2006.
[30]	中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会. GB/T 19111-2017玉米油[S]. 北京: 中国标准出版社, 2017. General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China, China National Standardization Administration Committee. GB/T 19111-2017 Maize oil[S]. Beijing: China Standards Press, 2017.
[31]	GARCIA R A, HOTCHKISS J H, STEINKRAUS K H. The effect of lipids on bongkrekic (bongkrek) acid toxin production by Burkholderia cocovenenans in coconut media[J]. Food Additives and Contaminants,1999,16(2):63−69. doi: 10.1080/026520399284217
[32]	陈卫真, 周方. 椰酵假单胞菌毒素——米酵菌酸形成机理的探讨[J]. 中华微生物学和免疫学杂志,1991,11(3):151−154. [CHEN W Z, ZHOU F. Studies on the mechanism of formation of P. cocovenenans toxin—bongkrekic acid[J]. Chinese Journal of Microbiology and Immunology,1991,11(3):151−154.
[33]	杜春明, 焦振泉, 郭云昌, 等. 唐菖蒲伯克霍尔德菌菌体脂肪酸成分测定与分析[J]. 卫生研究,2005,34(5):613−616. [DU C M, JIAO Z Q, GUO Y C, et al. Determination and analysis of cellular fatty acids composition of Burkholderia gladioli[J]. Journal of Hygiene Research,2005,34(5):613−616. doi: 10.3969/j.issn.1000-8020.2005.05.026
[34]	中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会. GB/T 1535-2017大豆油[S]. 北京: 中国标准出版社, 2017. General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China, China National Standardization Administration Committee. GB/T 1535-2017 Soya bean oil[S]. Beijing: China Standards Press, 2017.
[35]	中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会. GB/T 15680-2009棕榈油[S]. 北京: 中国标准出版社, 2009. General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China, China National Standardization Administration Committee. GB/T 15680-2009 Palm[S]. Beijing: China Standards Press, 2009.
[36]	中华人民共和国国家卫生和计划生育委员会. GB 2760-2014 食品安全国家标准食品添加剂使用标准[S]. 北京: 中国标准出版社, 2014. National Health and Family Planning Commission of the People’s Republic of China. GB 2760-2014 National food safety standard: Standard for use of food additives[S]. Beijing: China Standards Press, 2014.
[37]	蒋才斌, 陆莉莉, 金晓兰, 等. 广西鲜湿米粉产品抽检不合格原因及控制措施研究[J]. 现代食品,2020(6):123−125. [JIANG C B, LU L L, JIN X L, et al. Study on unqualified cause and control measures of Guangxi fresh wet rice noodles products sampling[J]. Modern Food,2020(6):123−125.
[38]	梅灿辉, 李汴生. 湿米粉、湿粉条生产许可类别及其禁用脱氢乙酸钠问题的讨析[C]//广东省食品学会年会论文集. 广州: 广东省食品学会, 2019: 69−72. MEI C H, LI B S. Discussions on the production license category of wet rice noodles and wet vermicelli and the prohibition of the use of sodium dehydroacetate[C]// Proceedings of the Annual Meeting of Guangdong Institute of Food Science and Technology. Guangzhou: Guangdong Institute of Food Science and Technology, 2019: 69−72.
[39]	李晓琍, 杨祖顺, 国译丹, 等. 椰毒假单胞菌酵米面亚种食物中毒的病原分离鉴定[J]. 中国食品卫生杂志,2016,28(1):36−39. [LI X L, YANG Z S, GUO Y D, et al. Isolation and identification of Pseudomonas cocovenenans subsp. farinofermentans from food poisoning accident[J]. Chinese Journal of Food Hygiene,2016,28(1):36−39.
[40]	李芸. 发酵米粉生产过程中的菌相变化及发酵对米粉品质的影响[D]. 北京: 中国农业大学, 2015. LI Y. Microbial succession during rice noodle processing and influence of fermentation on quality of rice noodle[D]. Beijing: China Agricultural University, 2015.
[41]	杨有望. 鲜湿米粉自然发酵的研究[D]. 长沙: 长沙理工大学, 2016. YANG Y W. The study of natural fermentation process for instant fresh rice noodles[D]. Changsha: Changsha University of Science and Technology, 2016.
[42]	周显青, 李亚军, 张玉荣. 发酵对大米粉及其制品品质影响研究进展[J]. 粮食与饲料工业,2010(3):14−17. [ZHOU X Q, LI Y J, ZHANG Y R. Study progress for effect of fermentation on the quality of rice flour and its products[J]. Cereal and Feed Industry,2010(3):14−17. doi: 10.3969/j.issn.1003-6202.2010.03.006
[43]	周显青, 陶华堂, 张玉荣. 发酵米粉(条)品质形成机理研究进展[J]. 粮食与饲料工业,2013(3):22−25. [ZHOU X Q, TAO H T, ZHANG Y R. Research progress on quality formation mechanism of fermented rice noodles[J]. Cereal and Feed Industry,2013(3):22−25.
[44]	陈汉金, 陈荣桥, 朱文信, 等. 湿粉生产中浸洗米工艺去除椰毒假单胞菌酵米面亚种污染分析[J]. 现代食品科技,2021,37(6):1−6. [CHEN H J, CHEN R Q, ZHU W X, et al. Analysis of the removal of Pseudomonas cocovenenans subsp. farinofermentans by soaking raw rice in wet rice noddles production[J]. Modern Food Science and Technology,2021,37(6):1−6.
[45]	白芸, 王子颍, 蓝伟杰, 等. 鲜湿米粉生产过程微生物污染调查及控制[J]. 食品研究与开发,2020,41(24):194−199,224. [BAI Y, WANG Z Y, LAN W J, et al. Investigation and control of microbial contamination in the production of fresh and wet rice flour[J]. Food Research and Development,2020,41(24):194−199,224.
[46]	刘壮, 凌彬, 谢子江, 等. 湿米粉在存放过程中的品质变化[J]. 粮食与饲料工业,2010(8):16−18. [LIU Z, LING B, XIE Z J, et al. Quality variation of wet rice noodle during storage[J]. Cereal and Feed Industry,2010(8):16−18. doi: 10.3969/j.issn.1003-6202.2010.08.005
[47]	吴军辉, 梁兰兰, 幸芳, 等. 湿米粉加工环节微生物污染情况调查[J]. 粮食与饲料工业,2012(6):28−30,35. [WU J H, LIANG L L, XING F, et al. Investigation on microbial contamination in wet rice noodles processing[J]. Cereal and Feed Industry,2012(6):28−30,35. doi: 10.3969/j.issn.1003-6202.2012.06.010
[48]	申屠平平, 朱珈慧, 徐小民, 等. 一起椰毒假单胞菌酵米面亚种引起的食物中毒调查[J]. 上海预防医学,2019,31(6):466−468,478. [SHEN-TU P P, ZHU J H, XU X M, et al. A food poisoning incident caused by Pseudomonas cocovenenans subsp. farinofermentans[J]. Shanghai Journal of Preventive Medicine,2019,31(6):466−468,478.
[49]	熊香元, 欧阳雅琦, 张立钊, 等. 米粉生产过程中大米发酵液的菌相变化研究[J]. 中国酿造,2020,39(8):42−46. [XIONG X Y, OU-YANG Y Q, ZHANG L Z, et al. Changes of microflora in rice fermentation broth during rice noodle production[J]. China Brewing,2020,39(8):42−46. doi: 10.11882/j.issn.0254-5071.2020.08.009
[50]	佟立涛, 周素梅, 林利忠, 等. 常德鲜湿米粉发酵过程中的菌群变化[J]. 现代食品科技,2013,29(11):2616−2620. [TONG L T, ZHOU S M, LIN L Z, et al. Changes of main microflora in changde fresh wet rice noodles[J]. Modern Food Science and Technology,2013,29(11):2616−2620.
[51]	BUCKLE K A, KARTADARMA E. Inhibition of bongkrek acid and toxoflavin production in tempe bongkrek containing Pseudomonas cocovenenans[J]. Journal of Applied Bacteriology,1990,68(6):571−576. doi: 10.1111/j.1365-2672.1990.tb05222.x
[52]	吴乐, 杨仲亚. 椰毒假单胞菌酵米面亚种的生物学特性及分离鉴定的研究进展[J]. 预防医学情报杂志,1992,8(1):8−12. [WU L, YANG Z Y. Research progress on biological characteristics, isolation and identification of Pseudomonas cocovenenans subsp. farinofermentans[J]. Journal of Preventive Medicine Information,1992,8(1):8−12.
[53]	吴军辉, 幸芳, 陈威, 等. 沙河粉安全生产控制规程研究[J]. 粮食加工,2012,37(5):63−64. [WU J H, XING F, CHEN W, et al. Study on safety production control regulation of shahefen[J]. Grain Processing,2012,37(5):63−64.
[54]	广东省质量技术监督局. DB 44/426-2007 湿米粉[S]. 2007. Guangdong Bureau of Quality and Technical Supervision. DB 44/426-2007 Wet rice noodles[S]. 2007.
[55]	中华人民共和国国家卫生和计划生育委员会. GB 14881-2013 食品安全国家标准食品生产通用卫生规范[S]. 北京: 中国标准出版社, 2013. National Health and Family Planning Commission of the People’s Republic of China. GB 14881-2013 National food safety standard: General hygienic standard for food production[S]. Beijing: China Standards Press, 2013.
[56]	任中善, 秦亚军, 曹新胜, 等. 栽培银耳及自然环境中椰毒假单胞菌酵米面亚种的调查研究[J]. 卫生研究,1988,17(1):28−32. [REN Z S, QIN Y J, CAO X S, et al. Investigation of Pseudomonas cocovenenans subsp. farinofermentans in the cultivation of white fungus and natural environment[J]. Journal of Hygiene Research,1988,17(1):28−32.
[57]	刘秀梅, 杜春明, 王玉华, 等. 椰毒假单胞菌酵米面亚种在自然环境中的污染调查[J]. 中国公共卫生,1991,7(4):155−157. [LIU X M, DU C M, WANG Y H, et al. Pollution investigation of Pseudomonas cocovenenans subsp. farinofermentans in natural environment[J]. Chinese Journal of Public Health,1991,7(4):155−157.
[58]	王静, 刘秀梅. 椰毒假单胞菌酵米面亚种及米酵菌酸的研究进展(综述)[J]. 中国食品卫生杂志,1996,8(2):42−45, 48. [WANG J, LIU X M. Research progress on Pseudomonas cocovenenans subsp. farinofermentans and bongkreic acid (review)[J]. Chinese Journal of Food Hygiene,1996,8(2):42−45, 48.
[59]	COENYE T, VANDAMME P. Diversity and significance of Burkholderia species occupying diverse ecological niches[J]. Environmental Microbiology,2003,5(9):719−729. doi: 10.1046/j.1462-2920.2003.00471.x
[60]	COLLYMORE C, GIULIANO F, BANKS E K. Head tilt in immunodeficient mice due to contamination of drinking water by Burkholderia gladioli[J]. Journal of the American Association for Laboratory Animal Science,2019,58(2):246−250. doi: 10.30802/AALAS-JAALAS-18-000106

Supplements (0)

Cited By

Cited by

Periodical cited type(7)

1.	李宣达. 亚临界水制备杏仁抗氧化肽的工艺优化及其抗疲劳活性研究. 食品科技. 2025(02): 217-227 .
2.	马科，程源航，苏泽宇. 灵菊七蛋白提取及其降糖活性研究. 云南民族大学学报(自然科学版). 2024(01): 23-30 .
3.	李巧. 食用菌多糖提取及应用研究进展. 食品安全导刊. 2024(02): 173-175 .
4.	李晓强，胡坤，龚玉石，胡勇，王颖，郭娟. 不同产地、不同提取方法对余甘子多酚含量及抗氧化活性的影响. 食品工业科技. 2023(02): 317-323 . 本站查看
5.	何安乐，熊瑶，刘庚贵，曾润清. 罗汉果甜苷V亚临界水纯化工艺及抗氧化活性研究. 中国食品添加剂. 2023(02): 85-92 .
6.	王娜，邹恺平，刘顺，刘炜. 索尼娅石斛多糖亚临界水提取工艺优化研究. 中国药业. 2023(11): 54-57 .
7.	闫林林，王艳辉，张佳婵，郑光耀. 紫苏籽粕迷迭香酸的亚临界水提取工艺优化及其抗氧化活性. 食品工业科技. 2023(17): 176-185 . 本站查看