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

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 ri...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 43; no. 6; pp. 460 - 466
Main Authors Canhui MEI, Biansheng LI, Zheng RUAN, Yingxi GUO
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.03.2022
Subjects
bongkrekic acid
risk
wet rice noodles
wet vermicelli
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Summary: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.
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2021050069