海虾加工过程中微生物污染的控制与消除技术研究  

Research on the Control and Elimination Technology of Microbial Pollution in the Processing of Shrimp

作　　者：顾明宇 张明明[1] GU Mingyu;ZHANG Mingming(Yancheng Institute of Technology,Yancheng 224007,China)

机构地区：[1]盐城工学院,江苏盐城224007

出　　处：《食品安全导刊》2024年第31期69-72,共4页China Food Safety Magazine

摘　　要：本文阐述海虾加工行业的重要意义,分析微生物污染的主要来源与影响,探讨海虾加工过程中微生物污染的控制技术以及消除技术,旨在提升海虾加工产品的质量,保障消费者健康。This paper expounds the significance of shrimp processing industry,analyzes the main sources and effects of microbial pollution,and discusses the control technology and elimination technology of microbial pollution in the process of shrimp processing,aiming at improving the quality of shrimp processing products and protecting the health of consumers.

关 键 词：海虾 微生物污染 控制技术 消除技术 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]