HACCP体系对冻干葱产品菌落总数的控制效果

Bacterial Counnts Control Effect of HACCP System on Frozen-Dried Shallot

为了检验Hazard Analysis and Critical Control Point(简称HACCP)体系对产品菌落总数的控制效果,本文特采用数理统计的方法对冻干小香葱产品执行HACCP体系前后菌落总数的数据进行分析研究,结果发现两种情况菌落总数均呈威布尔分布,以104CFU/g为标准,执行HACCP体系后,产品合格率从未执行前的39%左右提高到96%以上,这说明HACCP体系对产品微生物具有良好控制效果,值得在食品工业中推广应用。

In order to verify the bacterial counts control effect of HACCP system on food products,mathematical statistics method was used to the bacterial count analysis of freeze-dried shallot before and after HACCP.The results show that both these two bacterial counts obeyed the Weibull distribution,and the probability of fulfilling the criteria of 104 CFU/g of bacterial count in the product changed from 39% before HACCP to 96% after HACCP.So the HACCP system is vital to control the microbial population in the freeze-dried shallot,and it is deserved to be popularized in food industry.