摘要
食品生产中的微生物污染关乎食品安全与质量,易引发食品变质、食源性疾病等风险。本研究从生产环境、工艺流程及控制技术3方面进行系统分析。探讨生产环境中原材料、加工设备、人员操作及空气中微生物载体等污染来源,归纳清洁与消毒、温湿度管理、流水线控制等加工工艺措施,基于实践与文献,研究紫外线杀菌等先进技术并评估其效果。此外,强调食品级防腐剂使用、全流程卫生监控及人员操作规范化的重要性。研究表明,综合性污染控制策略可显著降低风险,提升食品质量与安全,为行业开发控制措施及企业优化管理提供理论与实践参考。
Microbial contamination in food production is related to food safety and quality,and is prone to cause risks such as food spoilage and foodborne diseases.This study conducts a systematic analysis from three aspects:production environment,process flow and control technology.This paper explores the sources of pollution in the production environment,such as raw materials,processing equipment,personnel operations,and microbial carriers in the air.It summarizes processing technology measures such as cleaning and disinfection,temperature and humidity management,and assembly line control.Based on practice and literature,it studies advanced technologies such as ultraviolet sterilization and evaluates their effects.In addition,the importance of using food-grade preservatives,full-process hygiene monitoring,and standardizing personnel operations should be emphasized.Research shows that comprehensive pollution control strategies can significantly reduce risks,improve food quality and safety,and provide theoretical and practical references for the industry to develop control measures and for enterprises to optimize management.
作者
姜超
张士顺
JIANG Chao;ZHANG Shishun(Gaochun Secondary Professional School,Jiangsu Province,Nanjing 211300,China)
出处
《现代食品》
2025年第22期116-119,共4页
Modern Food
关键词
微生物污染
食品生产
污染控制
微生物控制技术
食品安全
microbial contamination
food production
pollution control
microbial control technology
food safety
