近期，社交平台上掀起一股自制“霉豆腐”的热潮，许多网友分享家庭发酵豆腐的教程，称其风味独特且具有传统特色。然而，医生和食品安全专家对此发出提醒：自制霉豆腐存在较高风险，若操作不当可能导致食物中毒或有害微生物污染。霉豆腐是通过霉菌发酵豆制品制成的，传统工艺对环境卫生、温湿度和菌种选择有严格标准。家庭自制往往缺乏专业设备和控制，容易滋生黄曲霉素等有毒物质，或污染杂菌，引发腹泻、呕吐甚至肝损伤。医生建议，消费者应谨慎模仿网络教程，优先选择正规商家生产的合格产品。如坚持自制，需确保工具消毒彻底，并使用安全菌种，同时留意发酵过程中的任何异常变化。食品安全无小事，跟风需理性，健康第一。
Recently, a trend of homemade “fermented tofu” has swept across social media, with many users sharing DIY tutorials claiming its unique flavor and traditional appeal. However, doctors and food safety experts have issued warnings: homemade fermented tofu carries significant risks, as improper preparation may lead to food poisoning or harmful microbial contamination.Fermented tofu is produced through mold-based fermentation of soy products, requiring strict standards for hygiene, temperature, humidity, and microbial strains in traditional processes. Homemade versions often lack professional equipment and control, increasing the risk of toxic substances like aflatoxin or contamination by harmful bacteria, which can cause diarrhea, vomiting, or even liver damage. Doctors advise consumers to exercise caution when following online tutorials and prioritize commercially produced, certified products. If making it at home, ensure thorough sterilization of tools, use safe microbial strains, and monitor any abnormal changes during fermentation. Food safety is paramount—trends should be approached rationally, with health as the top priority.
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