焙烤食品中潛在的食源性疾病傳播途徑及防控策略

摘 要：焙烤食品行業(yè)是食品工業(yè)的重要組成部分，但焙烤食品中潛在的食源性疾病風險不容忽視。本文分析焙烤食品的類別及特點、潛在的食源性病原體種類，總結焙烤食品中潛在的食源性疾病傳播途徑，提出防控策略，以期為焙烤食品行業(yè)的健康發(fā)展提供參考。

關鍵詞：焙烤食品；食源性疾病；傳播途徑

Potential Foodborne Disease Transmission Routes and Prevention and Control Strategies in Baked Foods

DAI Zhenzhen， SHENG Rong， WANG Yuanyuan， SONG Xufeng， SONG Xiaowan

（Anhui Zhongqing Inspection and Testing Co.， Ltd.， Hefei 230000， China）

Abstract： The baked foods industry is an important part of the food industry， but the potential risk of foodborne illness in baked foods cannot be ignored. This paper analyzes the categories and characteristics of baked foods， potential foodborne pathogens in baked foods， summarizes the potential foodborne disease transmission routes in baked foods， and proposes control strategies， in order to provide references for the healthy development of baked foods industry.

Keywords： baked foods; foodborne diseases; transmission route

近年來，隨著人們生活水平的提高，焙烤食品行業(yè)呈現快速發(fā)展的態(tài)勢。（剩余4019字）