Citation: Houjin Li, Huimin Nie, Xiaoyu Zhou, Hao Liu, Wenjian Lan. 长霉的食物可以吃吗？[J]. University Chemistry, ;2026, 41(10): 203-215. doi: 10.12461/PKU.DXHX202510031 shu

长霉的食物可以吃吗？

Houjin Li ^1,, ,
Huimin Nie ¹ ,
Xiaoyu Zhou ¹ ,
Hao Liu ² ,
Wenjian Lan ²

1.
School of Chemistry, Sun Yat-Sen University, Guangzhou 510006, Guangdong Province, China;
2.
School of Pharmaceutical Sciences, Sun Yat-Sen University, Guangzhou 510006, Guangdong Province, China

Corresponding author: Houjin Li, ceslhj@mail.sysu.edu.cn
Received Date: 13 October 2025
Accepted Date: 25 November 2025

真(霉)菌在自然界中分布广泛。食物中富含的碳水化合物、水分、矿物质、维生素等营养成分，为微生物生长提供了适宜条件，几乎所有食品都存在被霉菌污染的风险。一旦食物(如谷物、坚果、面包等)出现肉眼可见的霉斑，其安全性便已受到严重威胁。真菌在生长繁殖过程中会产生真菌毒素，它严重危害食品质量与安全，可能导致神经系统与内分泌紊乱、肝肾损伤、繁殖障碍、免疫抑制、致癌与致畸等健康问题。然而在日常生活中，许多民众对霉变食物存在错误认知和不当做法，给健康带来隐患。本文介绍了常见食物霉变产生的真菌毒素的化学结构、毒性机制、毒素限量国家安全标准、检测手段、毒素污染控制规范与脱毒方法，以及受控发酵食品与自然长霉食品的核心区别，并提供了科学饮食建议，旨在提升公众对食品安全的重视，纠正对霉变食物的错误认识，并推动健康生活方式的养成。
- Food safety,
- Mycotoxins,
- Toxicological mechanisms,
- Public science education
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