基于食品原料安全的新鲜蔬菜质量控制研究

Study on Quality Control of Fresh Vegetables based on Food Raw Material Safety

新鲜蔬菜以其易腐烂的生物特性和膳食原料的鲜食特性,在消费中存在着物理、化学和微生物安全风险,是产生食源性疾病的主要源头之一。由于新鲜蔬菜的质量安全风险存在于供应链的各个环节,因此控制蔬菜的安全质量措施要贯穿整个供应链。本文基于近年来新鲜蔬菜的供应分析,对新鲜蔬菜供应中存在的风险进行分析,并提出一系列的食品安全质量控制的解决方案。

Fresh vegetables have physical,chemical and microbial safety risks in consumption because of their perishable biological properties and fresh eating characteristics of dietary raw materials,which is one of the main sources of food diseases.Because the quality and safety risk of fresh vegetables exists in every part of the supply chain,the measures to control the quality of vegetables should run through the whole supply chain.Based on the analysis of the supply of fresh vegetables in recent years,this paper analyzes the risks in the supply of fresh vegetables,and puts forward a series of solutions for the quality control of food safety.