食品中微生物危害的分析和控制

Analysis and control of microbiological hazards in food

中文关键词:  食品微生物  危害分析  防控

英文关键词:food microbiology  hazards analysis  prevention and control

中文摘要:

      目前, 食源性疾病的发生和食品产品微生物指标不合格已经成为日益关注的食品问题。本文主要针对食品中有害微生物的来源、分类、危害度、生长因子进行分析, 介绍了微生物危害识别和暴露识别, 食品微生物危害分析的原则和要素; 探讨了有害微生物的预防和控制方法, 阐述了栅栏技术和Hazard Analysis Critical Control Points (HACCP)系统在食品微生物控制上的运用, 以期对保障食品质量起到促进作用。

英文摘要:

      At present, the occurrence of food-borne diseases and the over standard of microorganism index have become a popular concerned problem. This paper analyzed the sources, hazards and growth factors of harmful microorganisms in food, introduced the methods for microbial hazard identification and exposure identification, described the principles and elements of hazards analysis about food microbiology; and discussed the prevention and control methods of harmful microorganisms. It also introduced the application of barriers and Hazard Analysis Critical Control Points (HACCP) system to control food microorganisms, in order to promote the protection of food quality.