烹饪过程中食品交叉污染与安全防控措施探讨
Discussion on Food Cross Contamination and Safety Prevention and Control Measures in Cooking Process
蔡紫薇1
作者信息
- 1. 江苏省车辐中等专业学校,江苏 徐州 221344
- 折叠
摘要
食品交叉污染是指在烹饪过程中,不同类型的食材或物品由于直接或间接接触,导致有害微生物或化学物质发生转移的现象.此现象是食品安全的重要威胁之一,可能会引发多种食源性疾病.本文旨在探讨烹饪过程中常见的交叉污染类型及其产生原因,分析当前防控措施的有效性并提出科学、系统的防控策略.
Abstract
Food cross-contamination refers to the phenomenon that harmful microorganisms or chemicals are transferred during the cooking process due to direct or indirect contact between different types of ingredients or items.This phenomenon is one of the major threats to food safety and can cause a variety of foodborne illnesses.The purpose of this paper is to explore the common types of cross-contamination in the cooking process and its causes,analyze the effectiveness of current prevention and control measures,and propose scientific and systematic prevention and control strategies.
关键词
食品交叉污染/食品安全/烹饪过程/防控措施/食源性疾病Key words
food cross contamination/food safety/the cooking process/prevention and control measures/foodborne disease引用本文复制引用
出版年
2024
NETL
NSTL
万方数据