食品加工中的微生物污染及防控措施分析

Analysis of Microbial Contamination in Food Processing and Its Prevention and Control Measures

PEI Yaolian （Guiping First Secondary Vocational and Technical School， Guigang 5372oo， China）

Abstract： In order to effectively prevent and control microbial contamination in food processing and ensure food safetyand the health of consumers，this paper deeply analyzes the sources of microbial contamination during the food processing processThe analysis shows that raw materials，personnel， equipment and utensils，as wellas packaging，are all important sources of microbial contamination.It isrecommended to reduce the risk of microbial contamnation and improve the safety of food procesing through a variety of measures，such as strictly controling the quality ofraw materials，strengthening the training and management of personnel，regularly disinfectingand replacing equipment and utensils， and strengthening the quality control of the packaging process.

Keywords： microbial contamination; prevention and control measures; food processing safety; quality control

在當(dāng)今食品行業(yè)蓬勃發(fā)展的背景下，食品加工技術(shù)持續(xù)革新，食品種類日益豐富，極大地滿足了消費(fèi)者多樣化的需求。（剩余4017字）