水产品预制菜微生物污染的风险评估及控制策略  

Risk Assessment and Control Strategies for Microbial Contamination of Prepared Vegetables in Aquatic Products

作　　者：唐秋霞 TANG Qiuxia(Beihai Vocational College,Beihai 536000,China)

机构地区：[1]北海职业学院,广西北海536000

出　　处：《现代食品》2025年第5期152-154,共3页Modern Food

基　　金：2024年北海职业学院科研项目“水产品预制菜中微生物污染的风险评估与控制策略研究”(2024YKY08)。

摘　　要：随着人们对便捷食品需求的增加,水产品预制菜作为一种新兴的食品形式,逐渐进入市场。然而,水产品预制菜的生产、加工及储存过程中,微生物污染问题始终是影响其安全性和质量的重要因素。本文探讨了水产品预制菜微生物污染的风险评估与控制策略,重点分析了微生物污染对水产品预制菜的安全性、品质和保质期的影响。通过风险评估模型的应用,评估了水产品预制菜中微生物污染的主要来源和传播途径,并提出了相应的污染控制措施。With the increasing demand for convenient food,seafood prepared dishes have emerged as a new type of food,gradually entering the market.However,during the production,processing,and storage of seafood prepared dishes,microbial contamination remains a significant factor affecting their safety and quality.This paper explores the risk assessment and control strategies for microbial contamination in seafood prepared dishes,focusing on the impact of microbial contamination on their safety,quality,and shelf life.By applying risk assessment models,the main sources and transmission pathways of microbial contamination in seafood prepared dishes are evaluated,and corresponding control measures are proposed.

关 键 词：水产品预制菜 微生物污染 风险评估 控制策略 食品安全 

分 类 号：TS201.6[轻工技术与工程—食品科学]