应用抗菌物质来提高新鲜农产品的安全性

农产品采收后，病原微生物，如腐败细菌、酵母、霉菌等会通过各种途径侵袭，这样不仅会使农产品加工业遭受重大损失，而且会导致人类食物性疾病的爆发。因此，农产品在加工或食用时必须进行杀菌，使用杀菌剂是一个较好的方法。通常使用的杀菌剂有氯、二氧化氯以及一些纯天然的生物化合物等。但在使用这些杀菌剂时，必须严格控制使用的剂量，使杀菌后的产品达到FDA制定的标准。

Using antimicrobials toimprove the safety of fresh produce

Agricultural product is often attacked by many kinds of microorganisms,such as bacterial,yeast and mould,etc. after harvest,which not only brings product|processing industry heavy loss,but also causes foodborne illness. So product must be sterilized before being processed or being eaten. Use of antimicrobials to improve the safety of fresh product is a better way. Antimicrobials that are often used includes chlorine, dioxide chlorine and some natural biological compounds. The dosage must be strictly controlled to make the product satisfy FDA standard after product is sterilized.