酱料生产中微生物风险控制存在的问题及对策探讨

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Discussion on Problems and Countermeasures of Microbial Risk Control in Sauce Production

TIANHao，LUMinjie （ShandongLongshengFoodstuffCo.，Ltd.，Laoling2536oo，China）

Abstract： With the expansion of the sauce industryand increased consumer awarenessoffood safety， microbial safety control in sauce production faces new challnges.This paper systematically analyzes problems in sauce production such as incomplete elimination of heat-resistant spores in raw materials and ineffective implementation of microbial control measures in production environments.It proposes countermeasures including optimizing raw material sterilization processes and establishing Zoned environmental control systems，aiming to improve microbial safety control standards in the sauce industry.

Keywords： sauce production; microbial risk; control measures; food safety

酱料作为中国传统饮食文化的重要组成部分，不仅承载着地方风味特色，也是现代食品工业中不可或缺的调味产品。（剩余4514字）