JOURNAL OF SHANDONG UNIVERSITY (HEALTH SCIENCES)

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Survey on microorganisms used in food industry

ZHOU Rui1,  ZOU Jianhong2, BAI Yao1, LI Fengqin1   

  1. 1. National Center for Risk Assessment of Food Safety, Key Laboratory of Food Safety Risk Assessment, Beijing 100021, China;
    2. Department of Cardiology, the PLA Second Artillery Force General Hospital, Beijing 100088, China
  • Received:2014-03-28 Online:2014-06-10 Published:2014-06-10

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Abstract: Objective  To investigate  the microorganisms used in food industry and to provide scientific basis for food microbial management in China. Methods  Questionnaires were distributed to collect information. Results  Information on 137 strains of microorganisms was collected from enterprises and the Food Industry Association. Of all strains, 116 (84.67%) were provided by 6 institutions with certificate for strain preservation, and the other 21 (15.33%) were collected from foreign-owned enterprises, universities and domestic enterprises. A total of 122 strains (89.05%) were used for the production of plant-based foods, and 15 (10.95%) were for the production of foods from animal origin. These 137 strains involved with 42 species of 17 genuses. In addition, 97 strains (70.80%) has been used in food production since 1980, 17 (12.41%) between 1980 and 2000, 19 (13.87%) after 2000, and 4 strains had unknown history of use. Conclusion  The types, sources, application and management of microorganisms used in food industry in China are generally normative. Still, some microorganisms are used without any permission or safety evaluation. Inspection on the genetic characteristics and toxigenicity of strains should be strengthened.

Key words: Management, Microorganisms, Food industry, Survey

CLC Number: 

  • R155.5
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