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在大米中过度的缓解策略

Jun Song^1,2, Qiuchi Song³, Dong Wang⁴

¹Institute of Agricultural Quality Standards and Testing Technology, Sichuan Academy of Agricultural sciences, Chengdu, PR China.

Comprehensive reviews in food science and food safety

|July 17, 2023

概括

被污染的米饭构成了食品安全风险. 本综述探讨了从大米中安全去除的物理,化学和生物方法,并建议未来对生物技术进行大规模解决方案的研究.

科学领域:

环境科学环境科学
食品科学食品科学食品科学
毒理学毒理学毒理学

背景情况:

大米中的污染对食品安全构成了重大挑战.
丢弃受污染的米会导致二次环境污染.
污染大米的安全利用对于粮食安全和减少浪费至关重要.

研究的目的:

审查和分析从收获后大米中去除的方法.
为了比较物理,化学和生物技术的有效性和局限性.
为未来的研究和技术开发提供建议.

主要方法:

对大米中污染,物种化和分布的分析.
对物理,化学和生物去除技术的审查.
对每种方法的优缺点进行比较评估.

主要成果:

化学和生物方法显示的去除率高于物理方法.
目前有效的方法主要局限于小型实验室应用.
与乳酸细菌和酵母混合发酵显示出对工业应用的前景.

结论:

需要进一步的研究来开发可扩展的除米技术.
检查具有高去除率的微生物菌株是必不可少的.
应用基因工程来提高微生物的去除能力是未来的一个关键方向.

关键词:

删除CD的删除方法的毒性的毒性被污染的米饭被污染化学物种的化学特征基因工程是基因工程的重要组成部分.

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