食品加工過程中有害物質(zhì)的生成機制及防控策略研究

摘 要：本文深入探討了食品加工過程中有害物質(zhì)的生成機制，包括微生物物質(zhì)、化學(xué)物質(zhì)和生物毒素的產(chǎn)生原因及途徑。針對這些有害物質(zhì)，提出了一系列創(chuàng)新的防控策略，旨在全面提升食品加工過程的安全性和質(zhì)量，確保公眾的飲食健康。

關(guān)鍵詞：食品加工；有害物質(zhì)；生成機制；防控策略

Study on the Formation Mechanism and Prevention and Control Strategy of Harmful Substances in food Processing

YANG Nannan

（Yantai Vocational College of Culture and Tourism， Yantai 264003， China）

Abstract： In this paper， the generation mechanism of harmful substances in the process of food processing was discussed， including the causes and pathways of microbial substances， chemical substances and biotoxins. In view of these harmful substances， this paper puts forward a series of innovative prevention and control strategies， aiming to improve the overall safety and quality of food processing to ensure a healthy diet for the public.

Keywords： food processing; harmful substances; generation mechanism; prevention and control strategy

食品加工過程中可能產(chǎn)生的有害物質(zhì)多種多樣，包括但不限于微生物污染、化學(xué)殘留以及生物毒素等。（剩余5156字）