西餐牛肉类初加工与食品安全控制策略分析  

Analysis of Initial Processing and Food Safety Control Strategies for Western Beef

作　　者：刘江峤 LIU Jiangqiao(Linyi City Technician College,Linyi 276005,China)

机构地区：[1]临沂市技师学院,山东临沂276005

出　　处：《食品安全导刊》2023年第31期1-3,共3页China Food Safety Magazine

摘　　要：食品安全关乎消费者的健康,因此成为社会关注的焦点。西餐牛肉类初加工是食品供应链的重要环节,在加工过程中,微生物污染、化学物质污染、物理污染和交叉污染等问题都可能造成食品质量安全问题。本文深入分析了西餐牛肉类初加工中的食品安全问题,并提出相应的控制策略,希望降低食品安全风险,确保食品的质量和卫生,以及消费者的身体健康不受损害。Food safety is related to consumers’health and therefore has become the focus of social concern.Primary processing of western beef is an important link in the food supply chain,and during processing,microbial contamination,chemical contamination,physical contamination and cross-contamination may cause food quality and safety problems.This paper analyzes in depth the food safety problems in the primary processing of western beef and puts forward corresponding control strategies in the hope of reducing food safety risks and ensuring that the quality and hygiene of food,as well as the health of consumers,will not be damaged.

关 键 词：牛肉加工 食品安全 控制策略 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程] TS201.6[轻工技术与工程—食品科学与工程]