霉菌在自然环境中普遍存在,而且以孢子形态随空气、水等媒介进行扩散。对食品原辅料及生产环境均可造成污染,是造成发酵乳变质的主要原因。发酵乳作为保质期较短且需冷链储运、销售的产品,零星的霉菌污染不会引起食品安全问题,但由于部分销售终端及三四线市场冷链运输缺失,造成霉菌生长,发酵乳呈现明显霉斑,导致消费者体验差,给企业品牌造成极坏影响,也影响了食品安全。本文概述了发酵乳中来自原辅料、环境、水中霉菌零星污染来源、验证方法以及相应控制措施,以期为发酵乳中霉菌控制提供参考。

Mold is ubiquitous in the natural environment and diffuses with air,water and other media in the form of spores.It can pollute the raw materials of food and the production environment,and is the main reason for the deterioration of fermented milk.As fermented milk products with short shelf life and need cold-chain storage and sale, sporadic mould contamination will not cause food safety problems,but it will be lost because of some sales terminals and cold-chain transportation in the third and fourth line markets,the growth of mold was obvious mildew spots, which affected the quality of food to some extent.Lead to poor consumer experience,to the enterprise brand caused a very bad impact.This paper summarizes the analysis,verification and control measures of sporadic contamination of mold in fermented milk,in order to better analyze the source of mold in fermented milk and provide reference for controlling mold in fermented milk.