果蔬及肉类冷链食品在流通过程中的安全控制

The Safety Control During The Circulation of the Cold Chain for the Fruit and Vegetable as Well as Meat

果蔬及肉类冷链食品在贮藏、运输和销售的流通过程中要经过众多的环节，并与人手、各种工具及空气有许多接触，很容易受到微生物和尘土的污染，出现腐烂、变质等食品安全问题。针对不同食品的要求，采用合适的包装，控制好适宜的温度并保持冷链的连续性及温度的稳定性，可以最大限度地减少食品在流通过程中的腐烂变质，减少损失，确保食品的质量安全。

Cold chain food such as fruits, vegetables and meat have to go through a large number of procedure during the circulation process of storage, transportation and sale, and also many contact with manpower, tools and air can make them so susceptible to micro-organisms and dust pollution that easily cause food safety problems like dacay and deterioration. According to different food requirements, by using appropriate packaging, suitable temperature, and maintaining the continuity of cold chain and stability of temperature to furthest minimize food degeneration and losses, and guarantee food quality and safety in the circulation.