扁豆芽食品加工過(guò)程中的微生物污染問(wèn)題與對(duì)策研究

Research on Microbial Pollution and Countermeasures in the Processing of Lentil Sprout Food

ZHANG Yanfang （Gansu Provincial Analysisand TestingCenter，Lanzhou 73oooo，China）

Abstract： Lentil sprouts，as a nutrient rich and popular vegetable product among consumers，occupy an important position in thefood market. However， the problem of microbial contamination during its processing seriously affects product quality and safety.This article deeply analyzes the sources of microbial contamination in the processing of bean sprouts， including raw material carrying， processing environment， processing equipment，and personnel operation. And in response to these isses，a series of comprehensive prevention and control measures have been proposed，covering raw material screening and processing， processing environment control，equipment cleaning and maintenance，personnel training management，and the introductionof advanced technology，aiming to provide theoretical support and practical reference for improving the quality and safety level of bean sprout food and ensuring consumer health.

Keywords： lentil sprout food; processing process; microbial contamination; prevention and control measures

扁豆芽富含蛋白質(zhì)、維生素、礦物質(zhì)以及膳食纖維等多種營(yíng)養(yǎng)成分，口感鮮嫩，烹飪方式多樣，深受消費(fèi)者喜愛(ài)。（剩余4109字）