发酵香肠安全性的研究

Study on safety of fermented sausage

介绍了导致发酵香肠不安全问题的生物和化学方面的各种因素,包括有害微生物的存活及其毒素的生成;寄生虫的存活;亚硝胺和生物胺的残留,并分析了将这些不安全因素降到最低程度的相应措施。

The factors which conduce the harm in fermented sausage were introduced in this text,the existing of the harmful microbial and presence of the toxin ,the existing of the parasites;the residue of the Nitrosamines and Biogenic amines included. In addition, the step of cutting down the harm was discussed.