食品加工过程中微生物感染的研究与食品安全风险评估  

Research on Microbial Infection in Food Processing and Food Safety Risk Assessment

作　　者：朱瑶迪 赵莉君[1] 李苗云[1] 孙灵霞[1] 李京香 ZHU Yaodi;ZHAO Lijun;LI Miaoyun;SUN Lingxia;LI Jingxiang(Henan Agricultural University,Zhengzhou 454001,China)

机构地区：[1]河南农业大学,河南郑州454001

出　　处：《现代食品》2025年第2期164-166,共3页Modern Food

基　　金：河南农业大学本科教学工程课程建设项目(2024KC63);河南农业大学高等教育教学改革研究与实践项目(2024XJGLX033);河南省高等教育教学改革研究与实践项目(2024SJGLX0065)。

摘　　要：鉴于食品加工过程中微生物污染的严重性,本文采用实验研究和风险评估的方法,全面探讨了食品加工过程中微生物感染的情况、传播途径及对食品安全的影响。结果表明,环境、操作人员和加工设备是主要的污染源。特别是在肉类和奶制品的加工过程中,易发生致病菌污染。本文进一步利用风险评估模型,评估了微生物感染对食品安全的威胁程度,研究结果对制定有效的食品安全管理策略和措施具有重要指导意义。In view of the seriousness of microbial contamination in the process of food processing,this paper adopts the methods of experimental research and risk assessment to comprehensively discuss the situation of microbial infection in the process of food processing,transmission routes and the impact on food safety.The results show that the environment,operators and processing equipment are the main pollution sources.Especially in the processing of meat and dairy products,it is easy to cause bacterial contamination.This paper further uses the risk assessment model to assess the threat degree of microbial infection to food safety,the results of this study have important guiding significance for formulating effective food safety management strategies and measures.

关 键 词：食品加工 微生物感染 食品安全 风险评估 污染源 

分 类 号：R155.5[医药卫生—营养与食品卫生学]