摘要
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.
作者
杨囡囡
YANG Nannan(Yantai Vocational College of Culture and Tourism,Yantai 264003,China)
出处
《食品安全导刊》
2024年第20期26-29,共4页
China Food Safety Magazine
关键词
食品加工
有害物质
生成机制
防控策略
food processing
harmful substances
generation mechanism
prevention and control strategy