CAJ | 학술논문

目前，食源性疾病的发生和食品产品微生物指标不合格已经成为日益关注的食品问题。本文主要针对食品中有害微生物的来源、分类、危害度、生长因子进行分析，介绍了微生物危害识别和暴露识别，食品微生物危害分析的原则和要素；探讨了有害微生物的预防和控制方法，阐述了栅栏技术和Hazard Analysis Critical Control Points (HACCP)系统在食品微生物控制上的运用，以期对保障食品质量起到促进作用。
목전，식원성질병적발생화식품산품미생물지표불합격이경성위일익관주적식품문제。본문주요침대식품중유해미생물적래원、분류、위해도、생장인자진행분석，개소료미생물위해식별화폭로식별，식품미생물위해분석적원칙화요소；탐토료유해미생물적예방화공제방법，천술료책란기술화Hazard Analysis Critical Control Points (HACCP)계통재식품미생물공제상적운용，이기대보장식품질량기도촉진작용。
At present, the occurrence of food-borne diseases and the over standard of microorganism index have become a popular concerned problem. This paper analyzed the sources, hazards and growth factors of harmful microorganisms in food, introduced the methods for microbial hazard identification and exposure iden-tification, described the principles and elements of hazards analysis about food microbiology; and discussed the prevention and control methods of harmful microorganisms. It also introduced the application of barriers and Hazard Analysis Critical Control Points (HACCP) system to control food microorganisms, in order to promote the protection of food quality.