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长久以来 ,由于评价餐 (饮 )具消毒效果的方法滞后 ,致使我国的餐 (饮 )具消毒工作停留在是否坚持了消毒工作上 ,而对其效果未进行及时评价 ,致使食品卫生监督工作缺乏科学依据。经典的常规发酵法对餐 (饮 )具进行消毒效果的评价所需时间长 ,工作量大 ,成本高 ,使餐 (饮 )具消
For a long time, due to the lag in the evaluation of food (drinking) with disinfection effect, resulting in China’s food (drinking) with disinfection work stays on whether the disinfection work, and its effect was not evaluated in time, resulting in lack of food hygiene supervision Scientific basis. Classical conventional fermentation of meal (drink) with a disinfection effect evaluation of the time required for a long time, heavy workload, high cost, so that meal (drink) with consumer