贵州传统食品化学性危害的研究现状  

Research status of chemical hazards of traditional food in Guizhou Province

作　　者：柯旭清[1] 徐兆伯[1] 何丝汀 KE Xuqing;XU Zhaobo;HE Siting(Guizhou Polytechnic of Light Industry,Guiyang 550025,China)

机构地区：[1]贵州轻工职业技术学院,贵州贵阳550025

出　　处：《现代食品》2023年第6期146-148,共3页Modern Food

基　　金：贵州轻工职业技术学院科研项目(21QY01)。

摘　　要：贵州省在传统食品的生产上具备一定的优势,部分地区甚至将传统食品的生产作为主要的经济发展支柱。但是,传统食品在生产方面,也存在较多食品安全问题,需要对生产加工过程中的化学污染进行具体分析,减少传统食品中的化学性危害,减少食品安全问题的产生。Guizhou Province has certain advantages in the production of traditional food,and some regions even consider the production of traditional food as the main pillar of economic development.However,there are many food safety issues in the production of traditional food,and specific analysis of chemical pollution during production and processing is needed to reduce the chemical hazards in traditional food and reduce the occurrence of food safety issues.

关 键 词：食品生产 食品健康 传统食品 化学性危害 

分 类 号：R155[医药卫生—营养与食品卫生学]