摘要:目的 为研究椰子发酵食品“椰果”的卫生安全性。 方法 选择12家不同规模的椰果生产企业，对生产原料、工艺、厂房设施、质量管理和产品卫生进行卫生学调查、采样检测，并对生产用菌进行鉴定和毒理学试验。 结果 菌种毒力试验和急性毒性试验(LD 50 )显示为无毒物;多数企业未建立卫生管理制度，卫生设施不完善;采集54份椰果样品做卫生学检测，铅、砷等重金属元素、硝酸盐、亚硝酸盐污染水平较低，铬含量相对较高，未发现黄曲霉毒素B 1 和致病菌的污染;18份椰果样品中有15份残留过氧化氢。 结论 应进一步对椰果产品及其发酵菌种进行安全性评价，制定产品卫生标准和生产卫生规范，以保证食品卫生安全。

    关键词:椰果;发酵食品;毒性试验;安全性评价

    Studies on the hygienics and safety of a fermentive food“Nata de coco”.

    FENG Li-ming，HAN Cai-xuan，FU Zhen-hua，et al.

    (Hainan Provincial Center for Disease Control and Prevention，Haikou570203，Hainan，P.R.China)

    Abstract:Objective To carry out the studies on hygiene and safety of a ferment food“Nata de coco”. Methods 12enter-prices in different scope were selected for investigating the rawmaterials，technological process，environmental sanitation，management of quality.Nata de coco strain was identified and toxicology testwas performed. Results Toxic test and LD 50 test showed that Nata de coco strain was free from toxin.Quality control system has not been established and sanitary facilities were incomplete in most fac-tories.Totally54samples of Nata de coco were hygienically determined.The pollution level of elements of Pb ......