杀菌技术在提升预制菜质量安全中的应用研究

目的 提高预制菜的质量与品质，促进预制菜产业进一步健康发展。方法 从预制菜生产加工链出发，梳理预制菜在原料、生产加工、包装、运输贮藏等方面存在的安全隐患及解决方法。结果 研究发现预制菜在生产、流通的各个阶段，都会受到多种细菌的污染，且这些细菌对人体的危害性不可小觑；同时，本文总结了非热杀菌技术在提升预制菜质量与品质方面的应用。结论 研究发现预制菜安全性的提高不仅依赖于对源头食材质量与品质的把控，还依赖于对杀菌技术的研究与探索，使预制菜搭配更科学，食材更新鲜，加工更精准。

Application of Sterilization Technology in Improving the Quality and Safety of Prepared Food

The work aims to enhance the quality of prepared food and facilitate the sustained growth of the prepared food industry. From the production and processing chain of prepared food, the potential safety hazards and corresponding solutions in the raw material selection, production and processing, packaging, transportation, and storage were analyzed. It was found that the prepared food was contaminated by bacterium at various stages of production and circulation. The harm of the bacterium to the human body could not be underestimated. Finally, the application of non-heat sterilization technology in improving the quality and safety of the prepared food was summarized. It is found that the improvement of prepared food safety not only depends on controlling the quality of raw materials, but also on studying and exploring sterilization technologies, which makes collocation more scientific, food ingredient fresher, and processing more accurate.