摘要
对低温灌肠加工全程的环境、设备、人员等的卫生状况,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分析测定,分析了加工全程的微生物消长规律和污染来源,确定了卫生和质量控制环节,制定了HACCP体系,对关键控制点指出了预防和控制措施。
The sanitary conditions of environment, equipment and workers, the total number of micrcorganism of material meat, casing, and main additives, semi - products and final products were determined on the production line of low temperature- heated sausage. And the changing trends of total number of micrcorganism were analyzed during the sausage processing. After that, HACCP was established and the crucial points of sanitation and quality were found. The control and prevention measures of micrcorganisrn were put forward for low temperature- heated sausage.
出处
《肉类工业》
2006年第9期17-22,共6页
Meat Industry
基金
河南省科技攻关计划项目(0624240014)
郑州轻工业学院博士基金项目(2005BSJJ14)。
关键词
低温灌肠
食品安全
微生物
质量控制
HACCP
low temperature - heated sausage food safety micro- organism quality control HACCP
