灵芝孢子粉生产环节食品安全风险识别研究

关键词：灵芝孢子粉；食品安全；风险识别；生产环节；质量控制

中图分类号：TS207.3 文献标志码：A 文章编号：1674-0270（2026）01-0001-04

DOl： 10.16043/j.cnki.cfs.2026.01.001

Research on Food Safety Risk Identification in the Production of Ganoderma lucidum Spore Powder

GUO Xiuliang （Zhejiang Keda Biotechnology Co.， Ltd.， Lishui 3237OO， China）

Abstract： This paper systematicaly identifies food safety risks in the production of Ganoderma lucidum spore powder， including cultivationand harvesting，cell wall breaking processing，packaging，and storage.Major hazards such as raw material contamination，illgal aditives，and process controlfailureare analyzed.The study finds that heavy metal accumulation，excesivemicrobiallevels，oxidativedeteriorationduring cellwallbreaking，andunauthorizeduseasaaw material inordinaryfood productsareprominentissues.Targetedcontrol measures are proposed，including establishing a comprehensive qualitycontrol system，standardizing cellwallbreaking processparameters，and improving productattiute definition，providingatheoretical basis for ensuring the qualityandsafetyof Ganoderma lucidum spore powder products. Key Words： Ganoderma lucidum spore powder; food safety; risk identification; production proces; quality control

灵芝孢子粉属于灵芝成熟期释放的生殖细胞，富含多糖、三萜等多种活性成分，目前已被广泛应用于保健食品领域。（剩余5475字）