Safety analysis of edible enzyme production

Biological hazards (1) The processing process and the utensils and equipment used are not thoroughly disinfected, and the pollution of toxic and miscellaneous bacteria cannot be effectively isolated. In the industrial production of edible enzymes, adequate and suitable facilities and equipment should be equipped, and the best fermentation process should be selected to create a production environment that maintains the hygienic and safe enzyme food, and reduce the direct contamination or cross-contamination of the production environment, equipment and production process by bacteria risks of. (2) The natural fermentation process has problems such as too long fermentation cycle (6-24 months), difficult control of the microbes on the skin of fruits and vegetables, and high-sugar environment susceptible to contamination by bacteria, which greatly affects the development and utilization of enzyme products. In view of the hazards of natural fermentation, enzyme companies should choose more standardized and reasonable production methods, and accurately control fermentation conditions to ensure product quality. (3) The raw materials involved in compound fermentation are complex, the fermentation strains are diverse, and the metabolic process is easily affected by the external environment. It is difficult to control the trend of metabolites and ensure the growth of advantageous and beneficial strains. Therefore, the scientific research team needs to invest more energy in the selection and breeding of safe enzyme production strains, to select superior bacteria suitable for different fermentation environments, to avoid the production of toxic by-products and to have a certain resistance to colonization of foreign strains. (4) Long-term used strains may mutate into virus strains, which will affect the quality and food safety of enzyme products. In production, it is necessary to rejuvenate the strains regularly to ensure the safety of the strains.

Chemical and physical hazards During the planting, picking, and cleaning of raw materials for enzyme production, there are often some drug residues, heavy metal ions and chemical reagents, which cause chemical hazards. Although microorganisms have a certain ability to decompose and transform these toxic and harmful ingredients, the production process of edible enzyme products still needs to strictly control the possible introduction of toxic and harmful chemical substances. In addition, because some edible enzyme production enterprises still mainly use traditional natural fermentation technology, it is characterized by small production scale, simple and backward equipment, and low technical content. It is easy to stray into sand, hair, and processing machinery during processing. Iron rust remains, etc., which cause physical hazards to the production of enzymes. Therefore, edible enzyme production enterprises should actively introduce modern edible enzyme fermentation technology and adopt standardized production procedures to reduce physical hazards and ensure the hygienic quality and safety of edible enzyme products.