食品加工过程产生的有害化学物质对人体的危害及预防措施  

The Harmfulness and Preventive Measures of Harmful Chemicals Produced in Food Processing to Human Body

作　　者：李彩侠[1] LI Caixia(Heilongjiang University of Technology,Jixi 158100,China)

机构地区：[1]黑龙江工业学院,黑龙江鸡西158100

出　　处：《现代食品》2022年第15期24-27,共4页Modern Food

基　　金：2021年度黑龙江省省属本科高校基本科研业务费专项资金项目“气候变暖背景下黑龙江省玉米种植适宜性区划研究”(2021-KYYWF-1188)。

摘　　要：随着生活水平的提高,人们越来越重视食品安全问题。食品经腌制、油炸、烟熏等加工后会改变食品风味,增加食品可利用度,但加工过程中会产生有害化学物质,进而对人体健康带来极大危害。本文重点论述食品加工过程中的几种常见有害化学物质的来源、危害及其预防措施,以期为保证食品安全提供一定的理论价值。With the improvement of living standards,people pay more and more attention to food safety.Food will change the flavor and increase the availability of food after salting,frying,smoking and other processing,but harmful chemicals produced in the processing process will bring great harm to human body.This paper focuses on the sources,hazards and preventive measures of several common harmful chemicals in the process of food processing,in order to provide some theoretical value for ensuring food safety。

关 键 词：食品加工 化学物质 预防措施 

分 类 号：R1[医药卫生—公共卫生与预防医学]