摘要
对新鲜果蔬主要致病微生物种类、侵染途径及加工过程中微生物控制技术进行概述,并提出从采前栽培环境与管理开始到消费整个流通过程中控制的系统工程理论,着重阐述了新鲜果蔬加工产品的安全与控制技术。
Infection rule, contributing factors and control technique of bacterial pathogens contaminated fresh fruits and vegetables are summarized in this article. Systemic theory for control of bacterial pathogens during whole process from picking up the fruits and vegetables to consumer was provided, which particularly provide useful information for the control technique and food safety of fresh-cut fruits and vegetables.
出处
《保鲜与加工》
CAS
2008年第1期1-4,共4页
Storage and Process
基金
天津市应用基础研究计划项目(06YFJC1200)
天津市科技支撑计划项目(07ZCKFNC00100)
关键词
果蔬
鲜切
致病菌
食品安全
保鲜
fruit and vegetable
fresh-cut
bacterial pathogens
food safety
fresh-keeping
