低温烹饪过程中食品安全控制的关键因素分析

中图分类号：TS201.6 文献标志码：A 文章编号：1674-0270（2025）34-0029-03

Abstract： Low-temperaturecooking uses precise temperature control to improve food quality，but certain food safety risks existduring this proces.This studyanalyzes the keyfactors in food safetycontrolduring low-temperature cooking proceses.Inthis processthe core of ensuring food safety hinges onthescientific matchingof temperature and time to efectivelykillpathogens.Meanhile，teiitialqualityfaaterials，hyieneontrol，andoidngoss-ontamatiare also vital.Buildingastematcoversparametercontrol，sourcemanagement，andmoitoringissentialfosfeyoflow temperature cooking processes. This analysis provides important guidance for practices of the industry.

Key Words： low-temperature cooking; food safety; temperature control; time management

低温烹饪技术从20世纪50年代后开始就得到了广泛应用，特别是在高档餐饮等场合中，其强调在相对低温状态下对食物进行长时间加热，温度为50～70°C ，显著低于常见的烹调方式。（剩余3986字）