Study on Microbiological Inspection and Safety Inspection in Food Processing
The purpose of this paper is to discuss the microbiological inspection and its safety inspection methods in food processing.Through the detailed analysis of microbial infection in food processing,the aim is to provide strong support for food production enterprises to better guarantee product quality.This paper first discusses the safety risks of microbial infection in different food varieties,processing links and storage conditions,especially bacterial,fungal and other microbial infections.The use of modern molecular biology technology means to detect microbial indicators in food is helpful to timely discover potential safety hazards,and provide scientific basis for food production enterprises and regulatory authorities.To this end,the regulatory authorities should strengthen the monitoring of microorganisms in the food processing process,increase law enforcement efforts,and ensure the dietary safety of consumers.The article reflects the clinical reference standards such as"National Standard Food Safety Microbiology Inspection"(GB 4789)series,"National Standard Food Safety Pathogen Limit in food"(GB 29921),which provides clear methods and indicators for food microbial inspection,and helps food processing enterprises to better control the risk of microbial contamination.Ensure product safety.
万方数据
维普
