火锅食品安全及其控制  

On Hot Pot Food Safety

作　　者：李旭[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《美食研究》2015年第2期52-55,共4页Journal of Researches on Dietetic Science and Culture

摘　　要：火锅这一特色食品,在我国的食用极为广泛。有鉴于火锅食品安全问题的研究动态,特别是微生物污染的检测、油脂劣变物的产生、化学物使用的现状,提出加强对消费者行为引导、规范商家行为及建立火锅食品HACCP控制体系,以确保火锅食品的饮食安全。As a specialty, hot pot is popular among Chinese diners. Considering research trend towards hot pot food safety, and especially considering the present situation about pollution test on micro-organisms, dete- riorated matter of oils, and use of chemicals, the article suggests that measures should be taken to guide con- sumers, regulate businesses and set up HACCP system to ensure hot pot food safety.

关 键 词：火锅 食品污染 食品安全 HACCP 

分 类 号：TS201.6[轻工技术与工程—食品科学]