食品卫生知识(ppt 21页)

抑制微生物繁殖

                                                                                 超高温杀菌
                                                                                 高温短时间杀菌
                                                       热杀菌             低温杀菌
                                                                                微波杀菌
食                                                热杀菌
品                杀菌                   冷杀菌              药剂杀菌（液体、气体）
保                                                放射性杀菌
存                              其他                   电子线杀菌
技                             过滤                      紫外线杀菌
术                           除菌                离心
                                                     洗净
                                                          低温保存冷藏、冷冻
                                                    
                                                    降低水活性               干燥、脱水、浓缩
                               抑菌
                                                    排除氧气                   真空、脱氧剂、充氮
                                隔绝          添加化学物质              盐渍、糖渍
                                                                
生产设备
合适的设备
        直接与食品接触
         正常运行是关键
         清洗不善是污染的来源
设备清洗与保养
        避免污染死角
           延长使用寿命

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