Experts Warn of Potential Poisoning Risks in Homemade Fermented TofuFermented tofu (also known as furu or tofu cheese) is a traditional fermented soybean product with a unique flavor, gaining popularity in the recent trend of homemade foods. However, experts caution that homemade fermented tofu carries significant food safety risks and may lead to poisoning if not prepared properly.The production of fermented tofu relies on the fermentation of molds such as Mucor, but home environments often lack professional controls and are susceptible to contamination by unwanted bacteria (e.g., Aspergillus flavus or Clostridium botulinum). These contaminants can produce aflatoxins or botulinum toxins, which may cause symptoms ranging from diarrhea and vomiting to severe liver damage or neurological poisoning, and can even be life-threatening.Safe preparation requires strict control of temperature, humidity, and hygiene conditions, along with the use of pure fermentation strains to avoid cross-contamination. Experts recommend that inexperienced consumers prioritize purchasing certified products from正规 manufacturers, which undergo rigorous quality checks and sterilization processes for higher safety. If making it at home, always follow professional guidelines, disinfect equipment, monitor the fermentation environment, and ensure proper storage. Discard immediately if abnormal odors, discoloration, or other signs of spoilage appear.In summary, enjoying traditional foods should always prioritize safety. Exercise caution with homemade fermented products to avoid ‘risks on the tip of the tongue’.
专家提醒自制霉豆腐小心中毒霉豆腐（又称腐乳）是一种传统发酵豆制品，风味独特且深受喜爱，近年来在家自制食品的潮流中也备受关注。然而，专家提醒，自制霉豆腐存在较高食品安全风险，若操作不当可能导致中毒事件。霉豆腐的制作依赖毛霉等霉菌发酵，家庭环境往往缺乏专业控制，易受杂菌（如黄曲霉、肉毒杆菌）污染。这些杂菌可能产生黄曲霉素或肉毒毒素，轻则引发腹泻、呕吐，重则导致肝脏损伤或神经系统中毒，甚至危及生命。安全制作霉豆腐需严格控制温度、湿度及卫生条件，使用纯种发酵菌种，避免交叉污染。专家建议，缺乏经验的消费者应优先购买正规企业生产的合格产品，其经过严格质检和灭菌处理，安全性更高。若坚持自制，务必遵循专业指南，注意器具消毒、发酵环境监控及储存条件，一旦发现异味、变色等异常应立即丢弃。总之，享受传统美食需以安全为前提，谨慎对待自制发酵食品，避免‘舌尖上的危险’。
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