杀菌包括灭菌及消毒。在食品生产加工过程中，要杀灭病源菌、条件致病菌，要求既杀灭微生物，又不影响食品营养及风味，更不能危害人体健康。近年来国外研究了一些新的杀菌方法。现简介如下：1、高压低温杀菌。日本研究发现，在60℃使用6000个大气压对食品杀菌foe15ndn，可使食 Sterilization includes sterilization and disinfection. In the process of food production and processing, to kill pathogenic bacteria, conditions, pathogens, both kill microorganisms, but also does not affect food nutrition and flavor, but can not endanger human health. In recent years, a number of new sterilization methods have been studied abroad. Are as follows: 1, high-pressure sterilization at low temperature. Japanese studies found that at 60 ℃ using 6000 atmospheres of food sterilization foe15ndn, can make food