食品加工过程中有害物质的生成机制及防控策略研究

Study on the Formation Mechanism and Prevention and Control Strategy of Harmful Substances in food Processing

本文深入探讨了食品加工过程中有害物质的生成机制,包括微生物物质、化学物质和生物毒素的产生原因及途径。针对这些有害物质,提出了一系列创新的防控策略,旨在全面提升食品加工过程的安全性和质量,确保公众的饮食健康。

In this paper,the generation mechanism of harmful substances in the process of food processing was discussed,including the causes and pathways of microbial substances,chemical substances and biotoxins.In view of these harmful substances,this paper puts forward a series of innovative prevention and control strategies,aiming to improve the overall safety and quality of food processing to ensure a healthy diet for the public.