醬料生產(chǎn)中微生物風(fēng)險控制存在的問題及對策探討

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Discussion on Problems and Countermeasures of Microbial Risk Control in Sauce Production

TIANHao，LUMinjie （ShandongLongshengFoodstuffCo.，Ltd.，Laoling2536oo，China）

Abstract： With the expansion of the sauce industryand increased consumer awarenessoffood safety， microbial safety control in sauce production faces new challnges.This paper systematically analyzes problems in sauce production such as incomplete elimination of heat-resistant spores in raw materials and ineffective implementation of microbial control measures in production environments.It proposes countermeasures including optimizing raw material sterilization processes and establishing Zoned environmental control systems，aiming to improve microbial safety control standards in the sauce industry.

Keywords： sauce production; microbial risk; control measures; food safety

醬料作為中國傳統(tǒng)飲食文化的重要組成部分，不僅承載著地方風(fēng)味特色，也是現(xiàn)代食品工業(yè)中不可或缺的調(diào)味產(chǎn)品。（剩余4514字）