摘要
微生物可以使调味品变质,进而引起食物中毒或食源性疾病。检测调味品各项微生物指标可以保证调味品的食用安全。参照HACCP体系的要求在调味品微生物检验过程中建立质量评价点(Quality Assessment Points,QAP),在每一个评价点实施质量控制,从而形成调味品微生物检验质量保证体系,以保证各项检验结果准确可靠。
Microbes may not only cause the decay of condiment, but also result in food poisoning or food--born diseases. The purpose of microbiological analysis is to ensure the edible security of condiment. According to HACCP system, several quality assessment points were set up to intensify the quality control of condiment microbiological analysis, and then to ensure the accuracy of those outcome.
出处
《中国调味品》
CAS
北大核心
2006年第10期54-56,共3页
China Condiment
关键词
调味品
微生物检验
质量控制
condiment
microbiological analysis
quality control
