大米加工过程中微生物污染及其对产品质量安全的影响  

Microbial Contamination During Rice Processing and Its Impact on Product Quality and Safety

作　　者：张重阳 ZHANG Chongyang(COFCO Dalian Rice Co.,Ltd.,Dalian 116600,China)

机构地区：[1]中粮大连米业有限公司,辽宁大连116600

出　　处：《食品安全导刊》2024年第2期7-9,共3页China Food Safety Magazine

摘　　要：大米作为全球范围内消费量巨大的主食之一,其生产和加工过程中的微生物安全受到广泛关注。本文分析大米加工过程中微生物污染的来源、种类及其对产品质量安全的潜在影响,并提出有效的控制策略。通过对加工环节进行深入分析,发现粮食储存、处理、加工过程中的环境因素是影响大米微生物污染的关键因素,适当的储存条件、清洁的加工环境、严格的卫生操作规程可以明显降低污染风险。As one of the staple foods consumed in the world,the microbial safety of rice in the production and processing process has attracted extensive attention.In this paper,the sources and types of microbial contamination in rice processing and its potential impact on product quality and safety were analyzed,and effective control strategies were proposed.Through the in-depth analysis of the processing process,it is found that the environmental factors in the process of grain storage,handling and processing are the key factors affecting the microbial contamination of rice,and the risk of contamination can be significantly reduced by appropriate storage conditions,clean processing environment and strict hygienic operation procedures.

关 键 词：大米加工 微生物污染 产品质量安全 控制策略 

分 类 号：F326.5[经济管理—产业经济] F322[轻工技术与工程—粮食、油脂及植物蛋白工程] TS210.4[轻工技术与工程—食品科学与工程] TS201.6