烹饪环境中的食品安全与微生物控制分析  

Analysis of Food Safety and Microbiological Control in the Culinary Environment

作　　者：俞佳 YU Jia(Tianjin Institute for Food Safety Inspection Technology,Tianjin 300308,China)

机构地区：[1]天津市食品安全检测技术研究院,天津300308

出　　处：《食品安全导刊》2025年第12期168-170,共3页China Food Safety Magazine

摘　　要：食品安全是公共卫生管理工作中的重要组成部分,同时也是确保社会稳定与保障公众饮食安全的基础。烹饪环境对食品质量具有直接且显著的影响。在烹饪环境中,影响食品安全的因素复杂多样,其中微生物污染尤为突出。基于此,本文针对烹饪环境中常见的微生物污染问题展开分析,并深入探讨相应的微生物控制策略,旨在有效降低各类微生物对食品质量的不利影响,确保公众饮食安全。Food safety is an important component of public health management,as well as the foundation for ensuring social stability and ensuring public dietary safety.The cooking environment has a direct and significant impact on food quality.In the cooking environment,there are complex and diverse factors that affect food safety,among which microbial contamination is particularly prominent.Based on this,this article analyzes the common microbial contamination problems in cooking environments and explores corresponding microbial control strategies in depth,aiming to effectively reduce the adverse effects of various microorganisms on food quality and ensure public dietary safety.

关 键 词：烹饪环境 食品安全 微生物控制 

分 类 号：TS201.6[轻工技术与工程—食品科学]