焙烤食品中潜在的食源性疾病传播途径及防控策略  

Potential Foodborne Disease Transmission Routes and Prevention and Control Strategies in Baked Foods

作　　者：代真真 盛荣 王媛媛 宋旭凤 宋晓婉 DAI Zhenzhen;SHENG Rong;WANG Yuanyuan;SONG Xufeng;SONG Xiaowan(Anhui Zhongqing Inspection and Testing Co.,Ltd.,Hefei 230000,China)

机构地区：[1]安徽中青检验检测有限公司,安徽合肥230000

出　　处：《食品安全导刊》2024年第20期11-13,共3页China Food Safety Magazine

摘　　要：焙烤食品行业是食品工业的重要组成部分,但焙烤食品中潜在的食源性疾病风险不容忽视。本文分析焙烤食品的类别及特点、潜在的食源性病原体种类,总结焙烤食品中潜在的食源性疾病传播途径,提出防控策略,以期为焙烤食品行业的健康发展提供参考。The baked foods industry is an important part of the food industry,but the potential risk of foodborne illness in baked foods cannot be ignored.This paper analyzes the categories and characteristics of baked foods,potential foodborne pathogens in baked foods,summarizes the potential foodborne disease transmission routes in baked foods,and proposes control strategies,in order to provide references for the healthy development of baked foods industry.

关 键 词：焙烤食品 食源性疾病 传播途径 

分 类 号：TS201.6[轻工技术与工程—食品科学]