摘要
韩国《食品卫生法》及相关《食品法典》将食品原料分为3类,即食品中可使用的原料、食品中限制性使用的原料及食品中禁止使用的原料。通过《食品公典》中相关目录及韩国食品医药品安全处建立的食品原材料数据库检索,截止到2015年7月,韩国在食品中可作为原料使用的微生物有69种(亚种/株),限制性使用的微生物有37种,禁止使用的微生物有17种,共计123种(亚种/株)。该文通过对韩国食品用微生物名单及相关法律法规进行收集、整理和解析,以期为我国微生物菌种的管理及其在食品中的应用提供参考。
The food raw materials were separated to three types according to ＂ Food Hygiene Law＂ and ＂ Food Code＂ of South Korea, which were raw materials, raw materials for limited use, and raw materials not usable in foods. The microorganisms used in food were searched in the food database established by Korea Ministry of Food and Drug Safety （MFDS） up to July, 2015, and total 123 species were searched. 69 species culture could be used as raw material in food, 37 species could be used for limited use, and 17 species were not usable in food. Through collection and translation of the associated regulation and standard used for microbial food culture in South Korea, this article sorted out the microbial food culture list and analyzed the related management, in order to provide the reference of the microbial culture management and application for food industry in China.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第11期237-242,共6页
Food and Fermentation Industries
基金
中国食品发酵工业研究院软课题(No.2012KJFZ-KX-法规01)
