低温肉制品加工过程卫生质量控制研究

STUDY ON THE SANITARY AND QUALITATIVE CONTROL OF LOW TEMPERATURE-HEATED SMOKED AND COOKED SAUSAGE PROCESSING PROCESS

以低温熏煮香肠为例研究了低温肉制品加工全程的环境、设备、人员等的卫生状况,对加工原料、辅料以及各加工工序后的半成品、成品的细菌总数进行了跟踪测定,分析了加工全程的微生物消涨规律和污染来源,确定了卫生和质量控制环节,根据HACCP体系全程质量控制原则对关键控制点指出了预防和控制措施。

The low temperature -heated meat products was subjected to contamination of micro-organism. The sanitary conditions of environment, equipment and workers on the production line were determined. The total number of micro-organism of material meat, casing, and main additives, such as protein, starch and spice were measured. The total microbial counts of semi-products and final products were determined and the changing trend of total number of micro-organism was analyzed during the sausage processing process. The control points of sanitation and quality was found. The control and prevention measures of micro-organism was established and pointed out. The results had an instructive effect on the reduction of initial micro-organism, the prevention of contamination of micro-organism, the improving of products quality and safety and the extending of shelf life of the low temperature-heated meat products.