摘要
介绍了防腐剂对人体的危害,指出生产无防腐剂系列产品的重要性,阐述了辐射杀菌机理及世界卫生组织在安全性方面的规定。比较了辐射杀菌与其它杀菌方法的优势,试验在15～25℃常温条件下保存12个月的三种调味品,结果说明该项技术是可行的。
This paper introduces the endangerment of antiseptic agent in food to human body,the importance of producing non-antiseptic agent and sterilizing mechanism through radiation as well as the safety principle of WHO about.It also indicates the radiation advantage over other methods,therefore,it's also proved that the technique is feasible with a experiment preserved 3 kinds condiments under 15～25℃ for 12 months.
出处
《中国调味品》
CAS
北大核心
2004年第5期14-16,共3页
China Condiment
关键词
辐射杀菌
防腐剂
调味品
卫生标准
radiation sterilization
antiseptic agent
condiment
sanitation standard
