采用在湿米粉及其原料米和米浆中分别接入不同浓度（103、105和107 cfu/mL）椰毒假单胞菌酵米面亚种（简称“椰毒假单胞菌”），在最佳产毒温度（26 ℃）和最佳生长温度（36 ℃）中培养并检测毒素米酵菌酸含量变化等技术，研究分析了椰毒假单胞菌在三种食物基质中的生长产毒规律以及相关风险。结果表明：椰毒假单胞菌产米酵菌酸的量与食物基质中椰毒假单胞菌量呈正相关，与食物性状、含水量等有较大相关性；相同接菌量、培养温度和时间下，湿米粉中米酵菌酸含量高于原料米和米浆（最高约5000多倍）；湿米粉和原料米分别接菌105 cfu/mL、26 ℃和36 ℃培养，培养48 h时湿米粉中米酵菌酸含量可高达27 mg/kg，风险较高，原料米培养期间（35 d）米酵菌酸含量约在0.7~16 µg/kg，风险较低。研究提示应从原料、生产、储运、经营和消费全链条来加强防控湿米粉被椰毒假单胞菌污染产毒。

To study and analyze the growth and toxin production law of Pseudomonas cocovenenans subsp farinofermantans (hereinafter referred to as “Pseudomonas cocovenenans”) and the associated risks in three food matrixes, different concentration(103, 105 and 107 cfu/mL) Pseudomonas cocovenenans was added into wet rice noodle, its raw rice and rice pulp, then these foods were cultured at the best toxin production temperature (26 ℃) and the best growth temperature (36 ℃) and toxin (i.e., bongkrek acid) content changes among them were determined. The result shows that bongkrek acid production of Pseudomonas cocovenenans was positively correlated with the quantity of Pseudomonas cocovenenans in food matrix and had a great correlation with food properties and water content. Bongkrek acid production in wet rice noodle is much higher than that in its raw rice and rice pulp under the situation of same quantity of strain, cultured temperature and time (Up to about 5000 times). When the inoculation concentration in wet rice noodle was 105 cfu/mL and cultured at 26℃ and 36℃ for 48 hours, bongkrek acid content could reach 27 mg/kg, it was high risk level, bongkrek acid content in raw rice during 35 days cultured was in the range of 0.7~16 µg/kg, it was low risk level. The study suggests that the whole chain of raw materials, production, storage and transportation, management and consumption should be strengthened to prevent and control the pollution of wet rice noodle by Pseudomonas cocovenenans.

国家市场监督管理总局技术保障专项项目（2021YJ017）