传统食品加工工艺带来的安全隐患及升级策略

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中图分类号：TS211 文献标志码：A 文章编号：1674-0270（2025）32-0024-03

Safety Hazards of Traditional Food Processing Technology and Upgrading Strategies

SHI Xinying （Market Supervisionand AdministrationBureau，Dongsheng District，Ordos City，Ordos O17ooo，China）

Abstract：Thisarticledissects typical hazards including uncontrolled natural fermentation microbial communities， accumulationofnitritesand benzopyrene，and unsanitary processing environments revealing structuralcontiadictions between traditional methods and safety regulations.It proposes a three-pronged upgrading strategy：modernizing microbialcontroloptimizing processpaameters，andstandardizingmanagementsystems.Thisframeworkoferspractical pathways forthe traditionalfood industrytoachievesafe transformationwhile preservingcultural distinctiveness.

KeyWords：traditional foods; processing technology; safety hazards

传统食品加工工艺凝结千年技艺传承，腊肉熏制、酸菜腌渍、皮蛋炮制等技法塑造出独特的风味体系。（剩余4349字）