食品加工过程中常见的消毒方式  

Common Disinfection Methods in Food Processing

作　　者：宋庆武[1] 王文哲[1] 张亮 张立东 刘泓璐 SONG Qing-wu;WANG Wen-zhe;ZHANG Liang;ZHANG Li-dong;LIU Hong-lu(Rizhao Polytechnic,Rizhao 276826,China;China Test&Certification Group Shandong Co.Ltd,Qingdao 266000,China)

机构地区：[1]日照职业技术学院,山东日照276826 [2]中国检验认证集团山东有限公司,山东青岛266000

出　　处：《中国果菜》2020年第9期69-72,共4页China Fruit & Vegetable

摘　　要：随着食品安全形势的日渐严峻化,食品加工过程中对人员、环境、设备及加工器具的卫生要求越来越高。食品消毒方式有多种,本文对食品加工过程中使用的清洗剂和消毒药品、物理消毒法、化学消毒法、CIP清洗(Clean in place)等消毒方式进行了分析探讨,有助于对其作用原理和优缺点的进一步认识。With the increasingly severe situation of food safety,the health requirements for personnel,environment,equipment and tools are becoming higher and higher in the process of food processing and production.There are many disinfection methods.In this paper,CIP and other disinfection methods used in the process of food processing were analyzed and discussed to further understand its working principle,advantages and disadvantages.

关 键 词：食品加工 消毒方法 CIP清洗 原理 

分 类 号：S942.25[农业科学—水产养殖]