摘要
从微生物安全角度讨论了轻度加工果蔬的腐败模型和贮藏模型,介绍了容易引起轻度加工果蔬污染的7种主要微生物,为加强对轻度加工果蔬安全性的监管与控制,以及提高消费者的食品安全意识提供理论依据。
In this paper, the spoilage and storage model of the fresh-cut produce were discussed from the point of view of microbiological safety, the main microbe affecting the fresh-cut produce were introduced. The purpose of this paper is to give a theoretical guide to the production management of fresh-cut produce and the food safety of consumer.
出处
《农产品加工（下）》
2006年第4期17-18,21,共3页
Farm Products Processing
关键词
轻度加工果蔬
贮藏
食品安全
品质
fresh-cut fruits and vegetables
storage
food safety
