摘要
即食海蜇是一种适合年轻人的新型美食,然而近年来因微生物超标引发食品安全问题,威胁着人们的健康。本文对即食海蜇微生物超标的原因进行分析,主要是生产加工环节中的卫生控制不当及储运条件控制不当,并据此提出了卫生控制、质量检测以及应急预案方面的改进措施,以保障食品安全和公众健康。
Instant jellyfish is a new type of food suitable for young people,but in recent years,food safety issues have been caused by excessive microbial levels,posing a threat to people’s health.This article analyzes the reasons for the excessive levels of microorganisms in instant jellyfish,mainly due to improper hygiene control and storage and transportation conditions in the production and processing process.Based on this,improvement measures in hygiene control,quality testing,and emergency plans are proposed to ensure food safety and public health.
作者
陈瑶
CHEN Yao(Ningde Food and Drug Evaluation and Certification Center,Ningde 352100,China)
出处
《食品安全导刊》
2023年第33期164-166,共3页
China Food Safety Magazine
关键词
即食海蜇
微生物超标
原因分析
改进措施
instant jellyfish
microbial exceeding standards
cause analysis
improvement measures
