现榨果蔬汁营养丰富、口味纯正,越来越受到消费者的青睐。但其多为现场手工制作,如果在果蔬汁生产过程中的安全预防控制体系不完善,就会使果蔬汁中存在着物理的、化学的和生物的危害,给消费者的身体健康造成伤害。因此,寻求完善的果蔬汁安全控制手段以控制各种潜在的危害,成为现榨果蔬汁生产管理中越来越重要的内容。从以往 Fruit juice is squeezed juice nutrition, taste pure, more and more consumers. However, most of them are hand-made on the spot. If the system of safety precaution and control in the production of fruit and vegetable juices is imperfect, the physical, chemical and biological hazards in the fruit and vegetable juices will be harmed, which will harm consumers’ health. Therefore, seeking perfection safety control measures of fruits and vegetables to control various potential hazards has become more and more important content in the management of fruit and vegetable juices. From the past