本文選題：食品　切入點(diǎn)：輻照　出處：《輻射研究與輻射工藝學(xué)報(bào)》2016年04期

【摘要】：綜合討論了世界范圍內(nèi)食源性疾病的發(fā)展及食品輻照技術(shù)的應(yīng)用現(xiàn)狀,綜述了國(guó)內(nèi)外輻照技術(shù)控制生鮮食品病原菌的研究進(jìn)展,并對(duì)輻照食品的安全性和受照劑量問(wèn)題進(jìn)行了探討。未來(lái)的研究,將繼續(xù)積累生鮮食品中對(duì)電離輻射敏感的病原菌數(shù)據(jù),重點(diǎn)探索影響輻照的因素和機(jī)理,從輻照組合處理方法入手,建立和完善各種食品輻照的劑量、工藝程序和操作規(guī)范。
[Abstract]:In this paper , the development of food - borne diseases in the world and the application of food irradiation were discussed . The research progress on the control of the pathogenic bacteria of fresh food was reviewed , and the safety and exposure dosage of irradiated food were discussed .

【作者單位】： 中國(guó)科學(xué)院蘭州近代物理研究所;
【基金】：甘肅省科技支撐計(jì)劃(Y406050SJ00)項(xiàng)目資助~~
【分類(lèi)號(hào)】：R155.3
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本文編號(hào)：1675896