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

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

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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.

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

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