食品加工工艺对食品安全的影响研究  

Research on the Impact of Food Processing Technology on Food Safety

作　　者：戴义国[1] 刘光辉[1] 夏望月 赵相丽 DAI Yiguo;LIU Guanghui;XIA Wangyue;ZHAO Xiangli(Binzhou Vocational College,Binzhou 256600,China)

机构地区：[1]滨州职业学院,山东滨州256600

出　　处：《食品安全导刊》2024年第14期26-29,共4页China Food Safety Magazine

摘　　要：食品加工工艺的不断创新推动了食品产业的快速发展,同时给食品安全带来了新的挑战。本文以食品加工工艺对食品安全的影响为切入点,全面剖析了加工工艺的积极作用与潜在风险,同时提出了加工工艺优化与食品安全控制策略,旨在为食品加工企业提供理论依据和实践指导,推动加工技术与食品安全的协同进步,从而为消费者提供更安全、更有营养的食品,促进食品产业的健康可持续发展。The continuous innovation of food processing technology has promoted the rapid development of the food industry,but also brought new challenges to food safety.This article takes the impact of food processing technology on food safety as the starting point,comprehensively analyzes the positive role and potential risks of processing technology,and proposes processing technology optimization and food safety control strategies,aiming to provide theoretical basis and practical guidance for food processing enterprises,promote the coordinated progress of processing technology and food safety,so as to provide consumers with safer and more nutritious food and promote the healthy and sustainable development of the food industry.

关 键 词：食品加工工艺 食品安全 热处理工艺 

分 类 号：TS205[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]