CAJ | 학술논문

本文根据文献报道的木耳生长特性、配方、生产加工工艺流程以及国内外通报的质量安全问题，综述分析了木耳出口存在的质量安全风险因素，提出木耳出口质量安全预防控制措施，阐述了木耳优质安全生产和可持续发展的方向，为木耳生产和销售企业提供了有益的文献参考。
본문근거문헌보도적목이생장특성、배방、생산가공공예류정이급국내외통보적질량안전문제，종술분석료목이출구존재적질량안전풍험인소，제출목이출구질량안전예방공제조시，천술료목이우질안전생산화가지속발전적방향，위목이생산화소수기업제공료유익적문헌삼고。
According to research reports, the black fungus growth characteristics, formula, manufacturing process and report of quality and safety problems at home and abroad were reviewed, and the existing quality safety risk assessments which would affect the black fungus export were analyzed, as well as the prevention and control measures for export quality and safety of black fungus were put forward. The direction for the sus-tainable development of edible fungus quality and production safety were also elucidated and many useful in-formation were offered.