食品加工中的污染及其安全检验分析  

Pollution and Safety Inspection Analysis in Food Processing

作　　者：雍珩 王暄 刘营 YONG Heng;WANG Xuan;LIU Ying(Tianjin Liang-Xin Testing and Certification Technology Co.,Ltd.,Tianjin 300462,China)

机构地区：[1]天津量信检验认证技术有限公司,天津300462

出　　处：《食品安全导刊》2023年第17期1-3,共3页China Food Safety Magazine

摘　　要：食品安全问题关系到广大消费者的身体健康,食品企业应时刻关注食品加工过程中面临的各种污染风险,加强食品加工中的安全检验,确保食品加工的安全性。本文通过分析确定食品加工污染对人体健康的危害可以概括为急慢性中毒、破坏人体免疫力、存在生殖毒性和遗传毒性4个方面,对食品加工中微生物污染、有毒有害物质污染、食品添加剂污染等来源进行系统分析,提出目前用于食品安全检验的主要方法有感官检验、理化检验、微生物及生物毒素检验。希望通过本文分析对增强我国食品加工质量、保障食品安全起到积极作用,促进我国食品加工行业的健康发展。Food safety issues are related to the physical health of consumers.Food companies should always pay attention to various pollution risks faced during food processing,strengthen safety inspections during food processing,and ensure the safety of food processing.This article determines through analysis that the harm of food processing pollution to human health can be summarized into four aspects:acute and chronic poisoning,damage to human immunity,reproductive toxicity,and genetic toxicity.A systematic analysis is conducted on the sources of microbial pollution,toxic and harmful substance pollution,and food additive pollution in food processing.It is proposed that the main methods currently used for food safety inspection include sensory inspection,physical and chemical inspection microbial and biological toxin testing.I hope that this analysis can play a positive role in enhancing the quality of food processing in China,ensuring food safety,and promoting the healthy development of the food processing industry in China.

关 键 词：食品加工 污染 检验 危害 安全 

分 类 号：TS207.3[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]