研究湿粉（湿米粉及淀粉制品）加工过程中浸泡和洗米工艺对椰毒假单胞菌酵米面亚种的清除作用。模拟米样品污染椰毒假单胞菌酵米面亚种，36 ℃培养72 h后，在米表面形成菌膜，再模拟目前湿粉生产过程中浸泡和洗米工艺方式（静态浸泡清洗和动态缓慢搅拌清洗）进行处理，联合采用微生物检测技术、动物毒力测试和液相色谱-质谱/质谱检测技术，考察浸洗米工艺对椰毒假单胞菌酵米面亚种污染传递的防控效果。研究结果表明，静态浸洗和缓慢搅拌清洗都可以清除部分椰毒假单胞菌酵米面亚种，但无法保证完全洗去，存在风险向下一环节传递的可能性。针对湿粉生产加工工艺的特点，建议在湿粉生产过程中应严格执行原料米的浸泡和清洗，同时应加强班后对生产场所的清洁消毒，才能有效防控椰毒假单胞菌酵米面亚种污染的风险。

One of the issues facing wet flour (products made up of wet rice and starch flour) production is the removal of contaminating microorganisms. This study was designed to evaluate the effectiveness of soaking and then rinsing the rice to remove Pseudomonas cocovenenans subsp. farinofermentans during the production of wet flour. First all of the contamination models were constructed by culturing Pseudomonas cocovenenans subsp. farinofermentans at 36 ℃ for 72h to produce biofilms on the surface of the rice samples. Then these samples were processed using the soaking and rinsing techniques (static immersion cleaning as well as slow dynamic stirring cleaning) commonly applied in current wet flour production protocols. Microbial detection, animal toxicity tests and LC/MS-MS were combined to examine the effectiveness of rice soaking and rinsing on inhibiting the spread of Pseudomonas cocovenenans subsp. farinofermentans contamination. The results demonstrate that both static immersion and slow dynamic stirring cleaning can eliminate some Pseudomonas cocovenenans subsp. farinofermentans, but total removal is not guaranteed. It is possible that contamination may still be present and passed to the next steps in the processing workflow. Thus, it is recommended that the soaking and rinsing of the raw materials, i.e. rice, should be closely monitored and strictly enforced during wet flour production. At the same time, production sites should be thoroughly cleaned and disinfected after each shift. In this way, the risks of Pseudomonas cocovenenans subsp. farinofermentans contamination may be effectively controlled.

广东省科技计划项目（2019B020208008）；国家市场监督管理总局研究项目