热烹饪温度与时间对食品微生物安全的影响及优化

中图分类号：TS201.3 文献标志码：A 文章编号：1674-0270（2025）32-0177-03

Influence and Optimization of Hot Cooking Temperature and Time on Food Microbial Safety

GUO Chao （LiyangVocationalSchool，JiangsuProvince，Liyang2133O，China）

Abstract： Pathogenic microrganisms in food are the main threat to food-borne diseases.Hot cooking serves as the mostcommon interventionmeans，and its temperaturecontrolaccuracydirectlydetermines the food safetylevel.This articleanalyzesthethermalpenetrationcharacteristicsofdiffrent ingredients，thedifferenceofmicrobialeatresistance and theconstraintsofactual scenes，reveals theinfluenceof temperature-timecombinationonsterilization efect，and puts forwardanoptimizationscheme，aimingat providingatheoretical basisand practical path forbuildingascientific cooking safetysystemwith temperaturecontrolandaccurate timing，andimproving thefoodsafetysupportabilityof the whole chain from production to consumption.

Key Words：hot cooking;microorganism; temperature control; heating time; food safety

微生物污染引发的疾病不仅威胁公众健康，还会引发消费者对食品安全的不信任。（剩余4538字）