食品加工过程中有害物质的生成机制及防控策略研究

摘 要：本文深入探讨了食品加工过程中有害物质的生成机制，包括微生物物质、化学物质和生物毒素的产生原因及途径。针对这些有害物质，提出了一系列创新的防控策略，旨在全面提升食品加工过程的安全性和质量，确保公众的饮食健康。

关键词：食品加工；有害物质；生成机制；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

食品加工过程中可能产生的有害物质多种多样，包括但不限于微生物污染、化学残留以及生物毒素等。（剩余5156字）