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

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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.

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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

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

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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

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References

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